Lower carb Zucchini Vegetable Lasagna Recipe

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.

Nutrition Facts:

12 servings per recipe

Per Serving:

• Fat – 15g
• Carbs – 10-15g (depending on the brand of marinara sauce used) *Check out our Quick and Easy Marinara Sauce recipe!
• Protein – 20g

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