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Vegan

Spinach and Zucchini Lasagna


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.

Ingredients:
  • 1 tbsp extra-virgin olive oil
  • half onion, finely chopped
  • 4 garlic cloves, crushed
  • 2 tbsps tomato paste
  • 1 28oz. can crushed tomatoes with the juice or 1 ¾ pound of fresh tomatoes, peeled, seeded and diced
  • Salt and ground fresh black pepper to taste
  • 1 tbsp chopped fresh basil
  • 3 cups spinach
  • 15 oz part-skim ricotta
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 4 medium zucchini, sliced 1/8″ thick
  • 16 oz part-skim mozzarella cheese, shredded
  • 1/2 tsp parsley, chopped

Directions:
For full directions kindly visit primaverakitchen.com.

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