Zucchini Lasagna

By: Admin Date: 26-Dec 2021 Reading Time: 4 Mins

This zucchini lasagna replaces traditional pasta with nutrient-rich zucchini slices and minimizes cheese for a healthier twist. Layers of sautéed vegetables, lentils, and a rich tomato sauce make this dish hearty and flavorful. With minimal cheese, it’s light yet satisfying, offering a low-carb, nutritious alternative to classic lasagna.

For a Serving Size of Two:

Ingredients:

200 grams thinly sliced lengthwise zucchini
150 grams finely chopped mushrooms
100 grams chopped spinach
100 grams tomato puree
80 grams cooked lentils
50 grams finely chopped onion
30 grams chopped bell peppers
1 tablespoon olive oil
2 teaspoons minced garlic
Salt (to taste)
1/2 teaspoon black pepper (to taste)
1 teaspoon dried oregano
1 teaspoon dried basil
30 grams crumbled cheese (optional and minimal, like feta)

Procedure:

Thinly slice the zucchini lengthwise using a mandoline or sharp knife. Lay the slices on a clean surface, sprinkle lightly with salt, and let them sit for 15 minutes to release excess moisture. Pat dry with a paper towel.
Heat olive oil in a pan over medium heat. Add minced garlic and onions, and sauté until softened, about 2-3 minutes. Add the mushrooms, bell peppers, and spinach, and cook for 4-5 minutes until the vegetables are tender and any liquid has evaporated.
Add the cooked lentils to the vegetable mixture along with the tomato puree, oregano, basil, salt, and pepper. Let it simmer for 5-7 minutes until the sauce thickens.
In a small baking dish, layer the zucchini slices as the base. Spread a portion of the lentil-vegetable mixture over the zucchini. Repeat layers until all the zucchini and filling are used. If using minimal cheese, sprinkle a light layer on top.
Preheat the oven to 180°C (350°F). Bake the lasagna for 25-30 minutes until the zucchini is tender and the top is golden. If you prefer a crispier top, broil for the last 2 minutes.
Let the lasagna cool for 5 minutes before slicing and serving.

Nutritional Benefits:

Zucchini lasagna is a great way to enjoy a comforting dish with fewer carbs and more vegetables. Zucchini is low in calories and rich in water content, providing hydration along with essential nutrients like vitamin C and potassium.
The use of mushrooms and spinach adds fiber, antioxidants, and a host of vitamins, such as vitamin K and folate.
Lentils contribute plant-based protein and additional fiber, supporting digestion and maintaining stable energy levels.
This recipe offers a balanced, low-carb meal packed with vitamins, minerals, and protein, promoting satiety without feeling heavy.

Nutritional Information: