Sunday, September 6, 2009

Low Carb Veggie Lasagna

No noodles in this one, but with this array of delicious vegetables paired with the cheese and basil, you won’t miss them much…. A great recipe for those on a gluten-free diet too!


1 large eggplant or 2 small
2 red bell peppers
2 large or 4 small peeled carrots
3 medium or 5 small zucchini
1 package button mushrooms
¾ cup washed and chopped fresh basil
One 15 ounce container of low fat ricotta cheese (*use gluten-free oats such as Precious if you are on a gluten-free diet)
2 cups of marinara sauce (I used 1 jar of Trader Joes Traditional Marinara)
2 cups low fat mozzarella cheese (*use gluten-free oats such as Precious or Trader Joe's if you are on a gluten-free diet)
salt and pepper to taste
cooking spray


Preheat oven to 375 degrees. Wash and cut all the veggies lengthwise into ¼ inch slices. Grill them in batches on the barbeque or a large non-stick pan about 5-7 minutes each side, until just slightly soft. Place aside to cool. In a small bowl, combine the chopped basil and ricotta, adding salt and pepper to taste if desired. To assemble: coat a 13 X 9 inch baking pan with cooking spray and layer with eggplant to cover the bottom. Spread the ricotta/basil mixture over the eggplant and then layer zucchini and peppers on top. Pour on the marinara to evenly coat, top with carrots and mushrooms and then bake for 30 minutes. Sprinkle with the cheese, bake some more until cheese is melted, about 5-7 minutes and then serve.

Makes 1 pan, 9 servings

Serving size 1/9 of recipe, large square : Calories 170 Protein 15 g Carb 17 g Fiber 6 g Sugars 9 g Fat 6 g Saturated fat 3 g Sodium 570 mg


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