Zucchini Lasagna

By

low carb, delicious, easy!

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  • 6
  • Average
  • 20 mins
  • 40 mins
  • 5 mins
  • Average budget

Ingredients

  • 4 medium zucchini sliced 1/8 inch with a mandolin
  • 1 can primo hot and spicy tomato sauce
  • 3 cloves garlic
  • 1 tbs roast red pepper flakes
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped white onion
  • 1/4 cup chopped mushrooms
  • 1 container light ricotta cheese, drained
  • 1/2 package of frozen spinach, defrosted and drained
  • 1 1/2 cup shredded mozzarella cheese
  • 1/3 cup parmesan cheese

Preparation

Step 1

Put pepper, mushroom, onion, sauce, garlic and roast red peppers into a pot and bring to a simmer on medium until vegetables are cooked.

Step 2

In a medium sized mixing bowl mix ricotta cheese, spinach, 1 cup of the mozzarella and parmesan cheese until combined.

Step 3

In a 9x13 pan spread some of the sauce mixture and layer the zucchini side by side until the bottom is covered.

Step 4

Place some of the cheese mixture on top and spread around, top with sauce and spread.

Step 5

Repeat layers starting with zucchini until ingredients are gone.

Step 6

Top with remaining 1/2 cup of mozzarella, cover with aluminum foil.

Step 7

Cook for 40 minutes at 400 degrees, removing foil after 30 minutes.

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Make sure that the zucchini isn't sliced too thin or the layers may fall apart.

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