Opis
A delicious zucchini lasagna recipe that uses zucchini instead of pasta for a healthy twist.
Składniki
Skala
- 4 medium zucchinis, sliced
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cups marinara sauce
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
Instrukcje
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips.
- In a bowl, mix ricotta cheese, egg, salt, and pepper.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer zucchini slices over the sauce, followed by the ricotta mixture and mozzarella.
- Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
- Drizzle olive oil over the top layer.
- Bake for 30-35 minutes until cheese is bubbly and golden.
- Let it cool for 10 minutes before slicing and serving.
Uwagi
- Use a mandoline for even zucchini slices.
- Let the zucchini sit with salt to remove excess moisture.
- Feel free to add your favorite vegetables.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 35 minutes
- Kategoria: Main Dish
- Sposób: Baking
- Kuchnia: Italian
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 250
- Cukier: 5g
- Sód: 400mg
- Kwasy: 15g
- Nasycony tłuszcz: 8g
- Tłuszcze Nienasycone: 5g
- Tłuszcze trans: 0g
- Węglowodany: 10g
- Włókno: 2g
- Białko: 15g
- Cholesterol: 50mg
Słowa kluczowe: zucchini lasagna, healthy lasagna, vegetarian recipe, low carb lasagna