Diabetic-friendly Low-carb Vegetable Lasagna

This Diabetic-Friendly Low-Carb Vegetable Lasagna is a delicious and healthy alternative to traditional lasagna. Packed with nutritious vegetables and low in carbs, this recipe is perfect for anyone looking to enjoy a comforting Italian dish without the guilt.

Diabetic Friendly Low Carb Main Course Italian Vegetarian Gluten Free
Diabetic-friendly Low-carb Vegetable Lasagna

Ingredients

  • 1 large zucchini, thinly sliced lengthwise
  • 1 large eggplant, thinly sliced lengthwise
  • 1 cup sliced mushrooms
  • 1 cup spinach leaves
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cups sugar-free marinara sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, garlic, oregano, basil, salt, and pepper. Mix well and set aside.
  3. Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  4. Layer the zucchini slices on top of the marinara sauce, followed by a layer of spinach leaves, mushrooms, eggplant slices, and the cheese mixture. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
  5. Cover the baking dish with foil and bake in the preheated oven for 30 minutes.
  6. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is bubbly and golden.
  7. Let the lasagna rest for 10 minutes before slicing and serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
250 per serving
Carbohydrates
15g
Protein
12g
Fat
16g

Supplies

9x13 inch baking dish Foil

Tools

Knife Cutting board Bowl

Serving suggestions

Serve the vegetable lasagna with a side salad and a slice of low-carb garlic bread for a complete and satisfying meal.

Tips & tricks

For a time-saving option, use a mandoline slicer to quickly and evenly slice the zucchini and eggplant for the lasagna layers.

Cost

$15