Zucchini noodle veggie lasagna might literally be one of our new favorite recipes. There is a chance that we say this a lot but we can’t help it. We just love good, healthy food. This carb free lasagna is so delicious, we promise that you won’t miss the heavy pasta that is the norm for lasagna. Well, okay, there’s always a place for the traditional noodle lasagna and we are by no means saying you should never have it, but if you are looking to cut the carbs, this is the answer for you. You have to try it! We use zucchini in place of pasta quite often and absolutely love it. It does a great job as a stand in and is loaded with health benefits. It also soaks up lots of yummy flavor.
Check out how easy this lasagna is to make:
We start by sautéing some mushrooms and spinach in a little olive oil. Once the veggies are cooked, then just remove them from the heat and set aside. Next comes a really fun part.
You get to make these beautiful long thin strips of zucchini. We use a mandoline to get these perfectly uniform strips but you can certainly use a nice sharp knife if you don’t have a mandoline. It will be a bit more challenging but we know you can do it. And, don’t worry if they are not perfect…we don’t wan to overthink this. It’s just lasagna.
Get going on the ricotta mixture now. It’s really easy! Just mix the ricotta cheese, garlic, egg and salt and pepper in a bowl and set it aside for the layering process.
Start by spreading some of the marinara on the bottom of the baking dish, then follow with he zucchini noodles, smear some of the ricotta mixture, then place a layer of the veggies. Repeat the layers until you have used up the ingredients.
Top with marinara sauce and then fontina cheese and pop it into the oven. Bake for 30 minutes until it’s nice and bubbly and the cheese is a pretty golden color. Be sure to let it rest for about 10 – 15 minutes so it has time to set before you serve it up. This is so delicious. We hope that you love it as much as we do.
- 1 Tbsp good quality olive oil
- 4 C crimini mushrooms, sliced
- 5 oz fresh spinach
- 2 large zuchinnis - sliced on madoline (see instructions)
- 1 clove garlic, pressed
- 1 egg, lightly beaten
- 15 oz lowfat ricotta cheese
- ½ tsp kosher salt
- ½ tsp cracked pepper
- 2½ C marinara sauce
- 1½ C fontina cheese, grated
- Preheat oven to 375 degrees.
- Heat olive oil in a large sautee pan over medium heat. Add mushrooms and sautee for 7-8 minutes. Add spinach, cook down for about 1 minute until wilted. Remove from burner and set it aside.
- Cut ends off of the ends of the zucchinis. Using a mandolin set to the 3/16 inch setting, slice zucchini lengthwise.
- In a medium bowl add garlic, eggs ricotta and S&P and stir until mixed.
- Spread ½ C marinara sauce on the bottom of a 9X13 casserole pan. Lay half the zucchini slices lengthwise over the sauce. Spread half of the ricotta mixture over the top followed by half of the spinach mixture. Spread 1 C marinara sauce evenly over the top and sprinkle with ½ C fontina cheese. Repeat with remaining zucchini slices, ricotta, spinach, marinara and top with fontina.
- Bake for 30 mins until bubbly. Turn the heat uo to broil and continue cooking for approx 2-3 minutes until the cheese turns golden brown.
- Remove from oven and let rest for 10-15 mins before serving.
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