6 Serves
77 Mins
Preheat your oven to 190°C and grease a casserole dish.
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ItalianVitamin E
0 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
49 µg / 400 µgCalcium
573 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
465 mg / 1,250 mgPotassium
464 mg / 4,700 mgSodium
751 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
25 µg / 55 µgFiber
2 g / 28 gSugar
5 g / 50 gSaturated Fat
5 g / 20 gCholesterol
45 mg / 300 mgCaffeine
0 mgNet Carbs
19 gAlcohol
0 gUsing a chefs knife, slice the zucchini into thin, long strips to serve as the lasagna noodles.
In a bowl, combine the ricotta cheese with salt and black pepper to create the filling mixture.
Spread a thin layer of marinara sauce in the bottom of the casserole dish, then layer the zucchini slices, ricotta mixture, and mozzarella cheese, repeating until all ingredients are used.
Bake the lasagna in the oven for 40 minutes until the cheese is golden and bubbly.
Remove from the oven using a pot holder and let it rest for 2 minutes before serving.
36
g145
g37
g
Italian
Italian