Name: Spinach and Zucchini Lasagna Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 15 ounces part-skim ricotta; 1 tablespoon fresh basil; ½ teaspoon parsley; ½ cup freshly grated Parmesan cheese; ½ onion; 4 garlic cloves; Salt and ground fresh black pepper to taste; 1 large egg; 4 medium zucchini; 2 tablespoons tomato paste; 16 ounces part-skim mozzarella cheese; 3 cups spinach; 1 tablespoon extra virgin olive oil; 1 28-ounce can crushed tomatoes with the juice or 1¾ pounds of fresh tomatoes

Lasagna

What ingredients do I need to make lasagna?

Do I need to cook the lasagna noodles before assembling the dish?

Can I use a different type of meat in my lasagna?

How do I prevent my lasagna from becoming too watery?

This Spinach and Zucchini Lasagna is vegetarian, low-carb, and gluten-free. It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles.

Milk

Eggs

Mediterranean

Vegetarian

Cheese

gram

skim ricotta cheese

Fresh Vegetables

fresh basil

Seasonings

dried parsley

parmesan cheese

onion

garlic

Salt & Pepper

eggs

zucchini

Canned Vegetables

tomato paste

part skim mozzarella cheese

spinach

Oils

milliliter

extra virgin olive oil

crushed tomatoes

Trans fatty acids

Lactose

Carbohydrates

Calories from Fat

Calories

Iodine

Minerals

Lycopene

Vitamins

Alpha-carotene

Vitamin A

Potassium

Choline

Thiamin (B1)

Sodium

Magnesium

Iron

Calcium

Sugar

Water

Cholesterol

Beta-cryptoxanthin

Vitamin K

Vitamin D

Vitamin C

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Lutein+zeaxanthin

Beta-carotene

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Selenium

Manganese

Copper

Zinc

Phosphorus

Dietary Fiber

Protein

Saturated Fat

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Spinach and Zucchini Lasagna Recipe

Dairy

Produce

Baking Goods

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