Low-Carb Lasagna
Low-Carb Lasagnan is a Mediterranean recipe that serves 3. One portion of this dish contains about 32g of protein, 14g of fat, and a total of 411 calories. For $3.17 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. Plenty of people really liked this main course. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. This recipe is liked by 2238 foodies and cooks. Head to the store and pick up canned tomatoes, yellow onion, fresh corn, and a few other things to make it today. It is a good option if you're following a gluten free diet. It is brought to you by Skinny Chef. Overall, this recipe earns a spectacular spoonacular score of 98%. Low Carb Spinach Lasagna, Low-carb Turkey Lasagna, and Low Carb Lasagna Meatballs are very similar to this recipe.
Servings: 3
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1 28-ounce can of whole peeled tomatoes
1/2 pound large white or Cremini mushrooms, sliced thinly
1 large egg
1 cup fresh corn kernels or frozen corn, thawed and rinsed
2 tablespoons fresh parsley, minced
1 clove of garlic, peeled
1 teaspoon freshly grated nutmeg
1/2 cup grated Parmesan, divided
1 cup grated part-skim mozzarella
15-oz container of skim or low-fat ricotta
1/2 small yellow onion, chopped
1 pound of zucchini, cut lengthwise into thin slices
Equipment:
aluminum foil
baking pan
blender
bowl
oven
Cooking instruction summary:
Preheat the oven to 350° F. Line an 8X8 baking pan with aluminum foil. In a large bowl, combine the ricotta, corn, egg, 1/4 cup Parmesan, parsley, and nutmeg. Stir and season with salt and pepper. In a blender or with an immersion stick blender in a bowl, puree the tomatoes, onion and garlic. Place 1/2 cup of the sauce at the bottom of the baking pan, spreading it evenly to coat. Layer the zucchini slices on top of the sauce, overlapping the edges. Add half the ricotta mixture and top with the mushrooms. Spread the rest of the ricotta on top. Place another layer of zucchini and top with the remaining sauce. Sprinkle with mozzarella and remaining Parmesan.Baked uncovered, 40 to 45 minutes until the cheese is bubbly and lasagna is brown around the edges. Allow to cool 5 to 10 minutes before serving. Cool completely before storing refrigerated, in an air-tight container for up to three days.
Step by step:
1. Preheat the oven to 350° F. Line an 8X8 baking pan with aluminum foil. In a large bowl, combine the ricotta, corn, egg, 1/4 cup Parmesan, parsley, and nutmeg. Stir and season with salt and pepper. In a blender or with an immersion stick blender in a bowl, puree the tomatoes, onion and garlic.
2. Place 1/2 cup of the sauce at the bottom of the baking pan, spreading it evenly to coat. Layer the zucchini slices on top of the sauce, overlapping the edges.
3. Add half the ricotta mixture and top with the mushrooms.
4. Spread the rest of the ricotta on top.
5. Place another layer of zucchini and top with the remaining sauce. Sprinkle with mozzarella and remaining Parmesan.
6. Baked uncovered, 40 to 45 minutes until the cheese is bubbly and lasagna is brown around the edges. Allow to cool 5 to 10 minutes before serving. Cool completely before storing refrigerated, in an air-tight container for up to three days.
Nutrition Information:
covered percent of daily need
