Ingredients
- 1 package provolone (sliced (8-10 slices)
- 1 package mozzarella cheese (sliced (8-10 slices)
- 1 cup ricotta cheese (full-fat)
- 4 cups spinach (fresh)
- 4 large zucchini
- 2 cups marinara sauce (1 jar - look for brands with < 6 grams carbs per ½ cup serving)
- 1 pound ground Italian sausage (browned and crumbled)
Nutrition Info Per Serving
Serving Size
1 cup
Carbohydrates
11
g
Protein
30
g
Fat
42
g
Calories
537
Looking for a great zucchini lasagna recipe? Thankfully, with our straightforward low carb zucchini lasagna, you can enjoy the tasty taste of zucchini lasagna, all while maintaining your low-carb lifestyle! After you make this straightforward recipe for low carb zucchini lasagna with a few ingredients, you’ll never want anything else.
Instructions
- Zucchini Preparation:
- Preheat oven to 350 degrees.
- Slice zucchini length-wise into ½-inch strips.
- Arrange zucchini strips on baking sheet lined with aluminum foil. Sprinkle salt on top of zucchini strips and allow to sit at room temperature for 15 minutes to draw out excess liquid.
- After 15 minutes, pat dry with paper towel to soak up excess liquid.
- Broil zucchini (500 degrees F) on top oven rack for 8 minutes, or until lightly golden brown.
- Lasagna Assembly:
- Place a single layer of zucchini on the bottom of a lasagna pan (will be half of the zucchini).
- Sprinkle 2 cups fresh spinach on top of the zucchini and compress down.
- Add a layer of sliced cheese (mixture of provolone and mozzarella), followed by a layer of ricotta cheese, followed by a layer of marinara sauce. Sprinkle half of the Italian sausage on top of the sauce. Repeat.
- Add one final layer of sliced cheese on top.
- Bake at 350 degrees for 45-50 minutes, or until cheese is bubbly and lightly browned at the edges.