Photo: Eaters Collective
Spinach and Zucchini Lasagna
12 ingredients
15 min + 1 hr
9
openrecipes
This Spinach and Zucchini Lasagna is vegetarian, low-carb and gluten-free. It is made with tomato sauce, skinny ricotta and mozzarella and zucchini noodles.
Estimated Nutrition (whole recipe, rough)
581
Calories
32g
Protein
37g
Fat
30g
Carbs
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tablespoon Extra Virgin Olive Oil
- ½ whole Onion, finely chopped
- 4 cloves Garlic, Crushed
- 2 Tablespoons Tomato Paste
- 28 ounces, weight Canned Crushed Tomatoes With The Juice (or You Can Use 1 ¾ Pound Of Fresh Tomatoes, Peeled, Seeded And Diced Instead Of The 28 Ounce Can)
- 1 teaspoon Salt And Pepper, to taste
- 3 cups Chopped Fresh Basil
- 15 ounces, weight Spinach
- ¼ cups Part Skim Ricotta
- 1 whole Freshly Grated Parmesan Cheese
- 4 whole Large Egg
- 16 ounces, weight Medium Zucchini, Sliced Lengthwise Into 1/8" Thick "noodles"
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes