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Diabetes Bites Newsletter

Curated Recipes with Nutritional Values for Type 1 & Type 2 Diabetes

Lower carb Zucchini Vegetable Lasagna Recipe

INGREDIENTS:

  • 2-3 medium Zucchini – sliced into 1/8” noodles (lengthwise)
  • 2 eggs, beaten
  • 2 cup Ricotta cheese
  • 1 cup ground firm tofu
  • 2 teaspoons dried Italian seasoning, crushed
  • 2 cups sliced fresh mushrooms
  • 1 cup chopped onion (1 large)
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil or cooking oil
  • ½ – 1 teaspoon black pepper
  • 1 10 ounce package frozen chopped spinach, thawed and thoroughly drained
  • 1 10 ounce package frozen chopped broccoli, thawed and thoroughly drained
  • 1 cup shredded carrot
  • ¾ cup shredded Parmesan cheese (3 ounces)
  • 1 8 ounce package shredded mozzarella cheese (2 cups)
  • 3 – 4 cups marinara sauce of choice (aim for lower sugar with no more than 5g carb per serving)

          DIRECTIONS:

              1. Slice Zucchini with mandolin slicer – thin or 1/8” slices
              2. In a medium bowl combine eggs, ricotta cheese and tofu, with the Italian seasoning. Set aside.
              3. In a large skillet saute mushrooms, onion, and garlic in oil until tender.Remove from heat and stir in pepper, spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
              4. To assemble, add ½ cup marinara sauce to a 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the ricotta mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
              5. Bake, covered, in a 350 degree F oven for 45 minutes or until zucchini noodles are softer and sauce is bubbling. Remove cover and bake another 10 min. Let stand for 15 minutes before cutting and serving.
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