Low-Carb Veggie Lasagna
Recipe Type:
Vegetarian
Prep Time:
30 mins
Cook Time:
60 mins
Total Time:
90 mins
| Recipe Yield | 35.30 oz |
| Number of Servings | 8 |
| Serving Size | 4.41 oz |
Ingredients
17.65 oz
zucchini
17.65 oz
eggplant
8.83 oz
mozzarella cheese
3.53 oz
parmesan cheese
2 c
tomato sauce
7.06 oz
spinach
8.83 oz
ricotta cheese
3 cloves
garlic
2 tbsp
olive oil
1 tsp
Salt
1 tsp
Pepper
1 tsp
Dried Oregano
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
Slice the zucchini and eggplant into thin strips.
Step 3
In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant.
Step 4
Add spinach to the skillet and cook until wilted. Season with salt and pepper.
Step 5
In a baking dish, spread a layer of tomato sauce. Place a layer of zucchini and eggplant strips on top.
Step 6
Spread a layer of ricotta cheese on top of the vegetables. Sprinkle with grated Parmesan cheese.
Step 7
Repeat steps 5 and 6 until all the ingredients are used, ending with a layer of tomato sauce and mozzarella cheese.
Step 8
Cover the baking dish with aluminum foil and bake for 45 minutes.
Step 9
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Step 10
Let the lasagna cool for a few minutes before serving.
Nutrition Facts
Fat:
15 g
(135
kcal)
Protein:
15 g
(60
kcal)
Carbohydrates:
10 g
(40
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0.882 IU | 0.1% |
| Monounsaturated Fat | 0.2205 g | 0% |
| Saturated Fat | 0.441 g | 0.4% |
| Fat | 0.6615 g | 0.47% |
| Carbohydrates | 0.441 g | 0.09% |
| Sodium | 22.05 mg | 4.41% |
| Fibers | 0.2205 g | 0.58% |
| Sugars | 0.2205 g | 0% |
| Protein | 0.6615 g | 0.78% |
| Vitamin C | 0.6615 mg | 0.74% |
| Calcium | 0.882 mg | 0.18% |
| Iron | 0.441 mg | 0.09% |
| Potassium | 0.441 mg | 0.09% |
| Alcohol | 0 g | 0% |
| Cholesterol | 1.323 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.2205 mg | 16.96% |
| Vitamin B12 | 0.441 mcg | 18.38% |
| Vitamin E | 0.3528 mg | 2.35% |
| Zinc | 0.2646 mg | 0.05% |
| Selenium | 0.441 mcg | 0.09% |
| Vitamin D | 0.0882 mcg | 0.59% |
Recipe Attributes
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