Vegetarian Zucchini Lasagna
Servings: 4
Calories: 458kcal
Satisfy your craving for Italian with this amazing low-carb EASY Vegetarian Zucchini Lasagna. It's comfort food minus the carbs!
Print Recipe
Equipment
Ingredients
- 3-4 large zucchinis
- 1/2 teaspoon fine sea salt ` , divided
- 1 tablespoon olive oil
- white button mushrooms , chopped
- 1 medium yellow onion , diced
- 2 garlic cloves , minced
- 1 1/2 tablespoons white wine
- 1 1/2 cups full fat ricotta cheese
- 1 egg
- frozen spinach , thawed and well drained*
- 1/2 teaspoon ground black pepper
- 3 tablespoons fresh basil , chopped, plus more for serving
- 1 1/2 cups mozzarella cheese , shredded and divided
- 1 cup parmesan cheese , finely shredded and divided
- 1 cup marinara sauce
Instructions
- Preheat the oven to 400°F.
- Slice the 3-4 large zucchinis 1/8" thick on a mandoline or using a sharp knife.3-4 large zucchinis
- Line a baking sheet with paper towels. Lay zucchini slices flat in a single layer onto the prepared baking sheet. Sprinkle each side with 1/4 teaspoon of the fine sea salt; let stand 15 minutes.1/2 teaspoon fine sea salt `
- Heat the 1 tablespoon olive oil in a large cast iron skillet (you'll use this pan later to bake the lasagna rolls). Sauté the white button mushrooms, 1 medium yellow onion, 2 garlic cloves together for 4-5 minutes, or until mushrooms and onions have softened and browned.1 tablespoon olive oil, white button mushrooms, 1 medium yellow onion, 2 garlic cloves
- Pour in the 1 1/2 tablespoons white wine, stir, scraping brown bits off the bottom of the pan. Remove pan from heat and allow to cool almost completely. I transferred the mushrooms and onions to a mixing bowl and placed them in the refrigerator to cool quickly so the cheeses didn't immediately melt when added.1 1/2 tablespoons white wine
- In a medium sized mixing bowl, use a fork to combine the mushroom mixture with the 1 1/2 cups full fat ricotta cheese, 1 egg, frozen spinach, 1/4 teaspoon fine sea salt and 1/2 teaspoon ground black pepper . Then stir in the 3 tablespoons fresh basil, 1/2 cup of the mozzarella cheese, and 1/2 cup of the parmesan cheese.1 1/2 cups full fat ricotta cheese, 1 egg, frozen spinach, 3 tablespoons fresh basil, 1 1/2 cups mozzarella cheese, 1/2 teaspoon fine sea salt `, 1 cup parmesan cheese
- Spread about ½ cup marinara sauce in a 12'' cast iron skillet.1 cup marinara sauce
- Begin assembling the zucchini rolls by spreading about a tablespoon of filling on each piece of zucchini. Roll tightly. Place each roll on top of marinara sauce in a baking dish so it's standing upwards. Repeat with the rest of zucchini. If you have extra filling, spread on top of zucchini rolls.
- Pour the rest of marinara sauce on top and sprinkle with remaining 1/2 cup of the mozzarella cheese and 1/2 cup of the parmesan cheese.1 1/2 cups mozzarella cheese, 1 cup parmesan cheese
- Place skillet in oven and bake for 25-30 minutes or until lasagna rolls are heated through and the cheese begins to brown.
- Top with more fresh basil and cheese, if desired, and serve.
- If you've tried this recipe come back and let us know how it was in the comments or ratings!
Notes
* Drain spinach as much as possible. You can even press it in paper towels or a tea towel.
Nutrition
Calories: 458kcal | Carbohydrates: 16g | Protein: 33g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 138mg | Sodium: 1091mg | Potassium: 794mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1587IU | Vitamin C: 33mg | Calcium: 748mg | Iron: 2mg
