Author Notes
My mother didn't always try to cook healthy. We all have the waistline ( or lack of) to prove it. Now that our family is older, we understand the importance of trying to live a healthy lifestyle. This recipe transforms carb loaded lasagna into a lower carb vegetarian friendly, and just as tasty, comfort food. —Holly Zajac
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Ingredients
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3
zucchini
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1 tablespoon
extra vigin olive oil
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1/2
red onion diced
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1/4 teaspoon
salt
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5
brown mushrooms diced
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15 ounces
homemade spaghetti sauce or store bought if desired
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15 ounces
ricotta cheese
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2 cups
shredded mozzarella cheese
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1
egg
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1 cup
chopped fresh spinach
Directions
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Preheat oven to 350 degrees
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Slice zucchini into long slices about 1/4 inch thick. Make sure pieces are close to the same width for even cooking.
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Place zucchini on baking sheet and cook for 10 minutes to reduce moisture.
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While zucchini is cooking, cook diced red onions for 2 minutes then add mushrooms.
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Cook onions and mushrooms until the mushrooms are just turning soft.
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Add your sauce to the mushroom mixture mixing to incorporate the vegetables.
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Remove zucchini from oven.
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Mix ricotta with the egg and set aside.
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Start assembling the lasagna by spooning sauce into bottom of 8 inch by 8 inch glass dish. Next add zucchini, another thin layer of sauce, half the chopped spinach,half of the ricotta mixture, followed by half of the shredded mozzarella. Repeat.
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Cover baking dish with aluminum foil. Bake one hour. Remove foil and bake for an addition 10 or until top layer of cheese is slightly browned.
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