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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.
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 tomatoes, including the juice if you are using tomato cans.
Add salt and pepper. Cover and bring to a low simmer for 25-30 minutes. Finally remove it from the heat and add fresh basil and spinach and stir well. Adjust the seasoning if you think it is necessary.
Preheat oven to 375°F.
In a medium bowl mix ricotta cheese, Parmesan cheese and egg. Stir well.
Into a 9×12 casserole dish spread some tomato sauce on the bottom. Layer 5 or 6 zucchini slices to cover. Place some of the ricotta cheese mixture over the zucchini and top with some of the mozzarella cheese. Repeat the layers until all your ingredients are all used up. Make sure to end with sauce and mozzarella. Cover the dish with foil.
Bake 50 minutes covered and 10 minutes uncovered. Remove it from the oven. Let it stand about 10 minutes before serving.
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Olivia @Primavera Kitchen on 11.18.2014
Spinach is on the tomato sauce: “Finally remove it from the heat and add fresh basil and spinach and stir well.”
AngAk on 9.22.2014
Where is the Spinach? is it another layer or is it added to the sauce or cheese mixture?