Vegetarian Zucchini Cucumber Low Carb Calorie Lasagna for
Discover a wholesome and flavor-packed twist on a classic with this Vegetarian Zucchini Cucumber Low Carb Calorie Lasagna! Featuring thinly sliced zucchini and cucumber as a delicious, nutritious alternative to traditional pasta, this dish is perfect for those seeking a lighter, low-carb meal. Layers of creamy ricotta blended with Parmesan, melty mozzarella, and tangy marinara sauce create a rich and satisfying experience without the guilt. This gluten-free lasagna is ready in just an hour, making it a convenient choice for weeknight dinners or a standout addition to any gathering. Perfect for vegetarians and anyone looking to embrace healthy eating without sacrificing flavor, this recipe is as easy to prepare as it is to enjoy!
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Recipe Information
Ingredients
- 3 medium Zucchini
- 2 medium Cucumber
- 1 cup Ricotta cheese
- 1 cup Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 1.5 cups Marinara sauce
- 1 large Egg
- 2 tablespoons Fresh parsley
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set it aside.
Use a mandoline or a vegetable slicer to thinly slice the zucchini and cucumbers lengthwise into long strips. Aim for about 1/8-inch thickness to mimic lasagna noodles. Sprinkle them lightly with salt and set them on paper towels to drain excess moisture for 10-15 minutes.
In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, chopped parsley, garlic powder, salt, and black pepper. Stir until well mixed and set aside.
Pat the zucchini and cucumber slices dry with additional paper towels to remove any remaining moisture.
Begin assembling the lasagna. Spread a thin layer of marinara sauce on the bottom of the prepared baking dish. Lay down a layer of zucchini slices, overlapping slightly, followed by a layer of cucumber slices.
Spread a portion of the ricotta mixture evenly over the zucchini and cucumber layer. Then sprinkle a small amount of shredded mozzarella cheese on top.
Repeat the layering process: marinara sauce, zucchini, cucumber, ricotta mixture, and mozzarella cheese, until you use up all the ingredients. Finish with a layer of marinara sauce topped with the remaining shredded mozzarella cheese.
Bake in the preheated oven for 30-35 minutes, or until the cheese is melted, bubbling, and lightly golden on top. Let the lasagna sit for about 10 minutes before slicing to allow it to set.
Serve warm and garnish with additional parsley if desired.
Nutrition Facts
Calories |
341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.4 g | 27% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 108 mg | 36% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 15.0 g | 5% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 6.8 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 498 mg | 38% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 638 mg | 14% | |
*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.
