Low Carb Vegetarian Lasagne
Indulge in the comforting flavors of a classic Italian dish with a health-conscious twist in this Low Carb Vegetarian Lasagne recipe. Perfect for those looking to reduce carbs without sacrificing satisfaction, this dish swaps traditional pasta for thinly sliced zucchini, creating a lighter yet equally delicious alternative. Layered with creamy ricotta cheese blended with fresh spinach and savory herbs, rich marinara sauce, and gooey mozzarella and Parmesan cheeses, this lasagne is a celebration of wholesome ingredients. With a 25-minute prep time and a dazzling golden crust after baking, it’s ideal for a cozy family dinner or meal prep for the week. Try this gluten-free, low-carb vegetarian recipe that’s packed with flavor and comfort in every bite!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Ricotta cheese
- 1 large Egg
- 2 cups Fresh spinach
- 2.5 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips, about 1/8-inch thick. Sprinkle both sides with salt and set aside on a paper towel-lined tray to draw out excess moisture.
In a large skillet, heat olive oil over medium heat. Add spinach and cook until wilted, about 2 minutes. Remove from heat and let cool slightly.
In a mixing bowl, combine ricotta cheese, egg, cooked spinach, dried oregano, and dried basil. Mix until well incorporated. Season with a pinch of salt and pepper.
Pat the zucchini slices dry with a clean paper towel to remove any released moisture.
In a 9x13-inch baking dish, spread 1/2 cup of marinara sauce evenly on the bottom.
Create the first layer by laying zucchini slices over the sauce, slightly overlapping them.
Spread a third of the ricotta mixture over the zucchini, followed by a third of the remaining marinara sauce, and a sprinkle of shredded mozzarella cheese.
Repeat the layers (zucchini, ricotta, marinara, mozzarella) two more times, finishing with a final layer of zucchini and marinara sauce.
Sprinkle the top with the remaining mozzarella cheese and Parmesan cheese.
Cover the dish tightly with aluminum foil and bake for 20 minutes. Then remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden brown.
Let the lasagne rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
2369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.1 g | 204% | |
| Saturated Fat | 77.2 g | 386% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 11562 mg | 503% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 54.1 g | ||
| Protein | 147.0 g | 294% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4317 mg | 332% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1870 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
