Lasagna di Zucchine

Lasagna di Zucchine is a delightful low-carb twist on the classic Italian dish, substituting traditional pasta with thinly sliced zucchini for a lighter option. Layered with rich tomato sauce, creamy ricotta, and melty mozzarella, this dish is both satisfying and healthy.

Ingredients

• Zucchini - 2 medium (about 300g)
• Olive oil - 2 tablespoons
• Salt - 1 teaspoon
• Ground black pepper - ½ teaspoon
• Ricotta cheese - 250g
• Mozzarella cheese, shredded - 150g
• Parmesan cheese, grated - 50g
• Egg - 1 large
• Garlic, minced - 2 cloves
• Tomato sauce - 200g
• Italian seasoning - 1 teaspoon

Steps

1. Preheat the oven to 180°C (350°F).
2. Wash and thinly slice the zucchini lengthwise using a mandoline or sharp knife. Sprinkle with salt and let them sit for about 15 minutes to draw out moisture.
3. In a pan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Add the tomato sauce and Italian seasoning to the pan, stirring well. Let it simmer for 5 minutes, then remove from heat.
5. In a bowl, mix the ricotta cheese, egg, and black pepper until well combined.
6. Pat the zucchini slices dry with a paper towel to remove excess moisture.
7. In a baking dish, spread a thin layer of the tomato sauce on the bottom, followed by a layer of zucchini slices.
8. Spread half of the ricotta mixture over the zucchini, then sprinkle with a third of the shredded mozzarella.
9. Repeat the layers: zucchini, tomato sauce, ricotta mixture, and mozzarella. Finish with a top layer of zucchini, the remaining tomato sauce, and the rest of the mozzarella and grated Parmesan cheese.
10. Drizzle the remaining tablespoon of olive oil over the top.
11. Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
12. Let the lasagna cool for 10 minutes before slicing and serving.

Nutrition

• Calories: 450
• Protein: 30 g
• Carbs: 12 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 650 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from zucchini and dairy ingredients.

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