Main Dishes

Spinach and Zucchini Lasagna

Olivia Ribas
April 24, 2015
71

This Spinach and Zucchini Lasagna is vegetarian, low carb and gluten-free. It is made with tomato sauce, skinny ricotta and mozzarella and zucchini noodles.

9
1 tbsp extra virgin olive oil
half onion, finely chopped
4 garlic cloves, crushed
2 tbsps tomato paste
1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
Salt and pepper to taste
1 tbsp chopped fresh basil
3 cups spinach
15 oz part-skim ricotta
1 large egg
1/4 cup freshly grated Parmesan cheese
4 medium zucchini, sliced 1/8" thick
16 oz part-skin mozzarella cheese, shredded
In a saucepan, heat olive oil over medium heat. Add onions and cook 4-5 minutes until they are soft and golden. Add garlic and sauté, being careful not to burn. Add tomato paste and stir well. Add crushed...
See the full directions on my site
Nutritions

Calories
227

Sodium
626mg
26% DV

Fat
11g
17% DV

Protein
16g
32% DV

Carbs
14g
4% DV

Fiber
2g
9% DV
Diabetic-Friendly Sugar Free Low-Calorie Gluten-Free Dinner High-Fiber Pasta Low-Carbohydrate Italian

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8 small taro roots
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3
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Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
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