Being low-carb and gluten-free does not stop this Zucchini Lasagna from being absolutely delicious.
Ingredients
- 2 zucchinis, sliced thin length-wise
- 2 cups spinach, chopped
- 1 cup ricotta
- 1 cup tomato sauce (marinara or tomato basil)
- 1 tsp garlic, minced
- ½ cup mozzarella, shredded
- ½ tsp oregano, dried
- ½ tsp black pepper
Directions
- Bake zucchini slices at 350F for 20 minutes. Drain on a paper towel.
- Sauté spinach and garlic for about a minute till the spinach wilts. Squeeze out water and cool for 10 minutes. Then mix with ricotta, pepper and oregano.
- Lightly grease a square baking dish and spread tomato sauce on the bottom.
- Add a layer of zucchini slices followed by spinach-ricotta mix. Repeat once more and end with a layer of zucchini. Top with sauce and mozzarella.
- Bake at 350F for 20 minutes. Cool before slicing.