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September 6, 2025 21 Comments Jump
Lasagna is one of these foods that the favorite food lists are the baked zucchini lasagna to help clarify this classic.
My son, a bit like Garfield, did not meet lasagna he does not like. Honestly, the child could eat his own thing of things if we leave him (always trying to make him eat his salad before he could have seconds, third parties, etc.). I decided to update my lasagna because of him.
My first idea was to drop the noodles and use zucchini instead because it is much lower in carbohydrates and calories (and I had seen many recipes for this version in lighter cooking books).
Guess what I have?
I made a nice dish to accompany zucchini with cheese but nobody (in particular my son) was deceived by the lack of noodles of pasta. “Mom, where is the lasagna? It’s heartbreaking.”
I had to agree that it became too aqueous because the “noodles” of the zucchini released all their liquid during cooking and it became a little soup. In addition, the dish is so emblematic that it is difficult to replace pasta without transforming it into something else.
I went back to the drawing board (or in my case the kitchen counter) and I designed a meatless lasagna and a layer of zucchini. Miraculously, my son did not notice the zucchini and I had a blow on my hands.
This will not win a “healthiest pan” price, but it is an improvement compared to the caloric bomb which is a normal lasagna. I do two at a time and in frost for a subsequent meal.
I love to cook in my saucepan dish 9×13. Everyone has one and I therefore have the impression that this type of recipe is really accessible.
My Mexican zucchini boats are another wonderful way to use zucchini to lighten things. Last week, I shared my Breakfast muffins And they were well received.
I have to love zucchini – it’s so versatile and affordable.
Sneaky courted lasagna
reprinted with Snack girl with a rescue!
Serves 8, 1 ¼ cup per portion
Ingredients
1 (15 ounces) container among skim ricotta cheese
½ cup of grated parmesan
1 large egg
1 (25 ounces) tomato sauce, no cheese or added sugar (like marinara sauce)
1 (14.5 ounces)
1 large zucchini, trenched lengthwise in 7 or 8 slices
6 lasagna noodles without bouil
1 cup of grated mozzarella cheese
Instructions
Preheat the oven to 375 ° F degrees.
Mix the ricotta, the parmesan and the egg in a small bowl. In another bowl, mix the tomato sauce and dice tomatoes.
Pour 1 cup of the tomato mixture in a 9 × 13 × 2 inch saucepan. Superimpose all zucchini slices on the sauce.
Doucou half of the ricotta mixture on the zucchini and garnish with another cup of tomato mixture. Cover with 3 sheets of pasta and distribute with the rest of the ricotta mixture. Add 1 cup of sauce and garnish with 3 remaining pasta sheets. Garnish with the rest of the sauce and cover with grated mozzarella.
Cover with aluminum foil and bake for 40 minutes. Remove the aluminum foil and cook for another 10 minutes to finish melt the cheese. After withdrawing the lasagna from the oven, let it stand for 5 to 10 minutes to firm up.
Nutritional
254 calories,, 10.8 g fat, 5.7 g saturated fats, 24.3 g carbohydrates, 6.3 g sugar, 16.6 g protein, 2.5 g fiber, 644 mg sodium, 8 free smartpts
The points values are calculated by Snack Girl and are provided only for information. See all the Girl Snack recipes
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