Description
A delicious, low-carb adaptation of traditional lasagna, using zucchini or eggplant instead of pasta, layered with ricotta, mozzarella, and marinara for a guilt-free comfort food dish.
Ingredients
- Zucchini or eggplant (for lasagna noodles)
- Ricotta cheese
- Mozzarella cheese
- Parmesan cheese
- Eggs
- Marinara sauce (sugar-free)
- Olive oil
- Garlic
- Italian seasoning
- Salt
- Pepper
Instructions
- Preheat the oven to 375°F (190°C).
- Slice zucchini or eggplant thinly to create the lasagna noodles.
- In a bowl, mix ricotta cheese, egg, garlic, Italian seasoning, salt, and pepper.
- In a baking dish, layer marinara sauce, the homemade noodles, ricotta mixture, and mozzarella cheese.
- Repeat the layering process until all ingredients are used, finishing with mozzarella on top.
- Drizzle with olive oil.
- Bake for 30-35 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
Store leftovers in an airtight container in the fridge for up to 3-4 days, or freeze for up to 2 months. To reheat, use the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian