Thin slices of zucchini sub for lasagna noodles in this low-carb Italian
classic. This way we get to enjoy that yummy cheesy goodness and even
have room for a little garlic bread!
Feel free to serve some real pasta on the side for the kiddos.
WATCH: GLUTEN FREE LASAGNA ROLLS
Zucchini Lasagna
Servings
6 Servings
Ingredients
- Cooking spray
- 2½ tablespoons extra virgin olive oil divided
- 1 small onion finely chopped
- ½ teaspoon red pepper flakes
- 4 portobello mushrooms chopped
- 1 28-ounce can diced tomatoes (about 3 cups)
- 3 tablespoons chopped fresh basil
- 2 teaspoons kosher salt
- 2 medium zucchini sliced, lengthwise, into ⅛-inch thick “lasagna” style noodles
- 2 cups part-skim ricotta cheese divided
- ¼ teaspoon freshly ground black pepper
- ½ cup grated Parmesan cheese
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F. Grease a 9- x 13-inch baking dish with cooking spray.
- Heat a large sauté pan over medium heat.
- Add 2 tablespoons oil, onions, and red pepper flakes and cook, stirring occasionally, until onions are tender, about 8 minutes.
- Add remaining half tablespoon oil and mushrooms and cook, until brown, about 4 minutes.
- Add tomatoes and bring mixture to a boil. Reduce heat to medium and simmer, uncovered until it thickened, about 20 minutes.
- Stir in basil and salt. Let cool.
- Put a third of zucchini noodles on the bottom of the prepared dish, overlapping slightly. Top with half sauce and half ricotta. Repeat layers.
- Top with last third zucchini. Sprinkle black pepper, parmesan, and mozzarella.
- Bake at 375°F for 50 to 60 minutes or until golden brown.
Nutrition
Nutrition Facts
Zucchini Lasagna
Amount per Serving
Calories
320
% Daily Value*
Fat
20
g
31
%
Cholesterol
51
mg
17
%
Sodium
1204
mg
52
%
Carbohydrates
16
g
5
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
I am not sure about freezing, I think it might get watery. You can try really drying out the zucchini before cooking, but still might be best to make it closer to using. I think you can make it 2-3 days ahead.
Is this freezable or do you think it’ll get too watery? If not, how far in advance do you think I can make this and it will stay fresh? (Trying to avoid keeping the oven on for Shavuot!)