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Zucchini lasagna All right guys so today when I woke up I asked myself what am I going to make To eat?? while I was laying in bed I started to say man I haven’t had a lasagna in a while!! And then boom this amazing idea hit me!! Here you got it a healthy low-carb lasagna. A simple ingredient but together they will play with your taste buds!
2 large zucchini
1 tablespoon salt(dividend 2)
2 tablespoon Italian seasoning
1 tablespoon garlic powder
1/2 cup homemade pesto
1 ½ teaspoons ground black pepper
1/2 cup sundried tomatoes
1 (16 ounce)
1 (15 ounce) container low-fat ricotta cheese
1 (16 ounce) spinach
1 pound fresh mushrooms, sliced
8 ounces shredded mozzarella cheese
8 ounces grated Parmesan cheese
1.Preheat oven to 375 degrees And spray with non stick olive oil in a 9×13 inch baking pan.
2.Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander.
3.To prepare the mushrooms cook and stir black pepper, salt and garlic powder in a large skillet with olive oil over medium high heat for 6-8minutes or it till browned Once done set aside.
4.In the same pan add a little olive oil and spinach let cook for a few minutes in till it wilts and set aside.
5.Meanwhile, stir egg, ricotta, and Italian seasoning, salt, Parmesan and chili flakes together in a bowl until well combined.
6.To assemble lasagna, spread 1/2 the zucchini slices, 1/2 the ricotta mixture, half of the spinach and mushrooms, pesto and 1/2 the mozzarella cheese. Repeat by layering the remaining ingredients and top with sun dried tomatoes.
7.Bake for 30 minutes. Broil for 2-3 minutes once that’s done Let stand for 5 minutes before serving and enjoy!!!