Name: Zucchini Noodle Lasagna With White Sauce
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6, 6 servings
Cuisine: italian
Ingredients: 5 medium zucchini; Salt as needed (this will draw the moisture out of the zucchini and we'll wipe it off later!); 1 Tbsp oil (15 mL); 16 oz sliced mushrooms (450 g); ¼ tsp each salt and pepper; 10 oz frozen spinach (280 g); 15 oz ricotta (425 g); 1 cup shredded mozzarella (divided, 112 g); 1 cup fresh grated parmesan (divided, 112 g); 1 large egg; ½ tsp oregano; ¼ tsp salt; 15 oz Alfredo sauce (425 g)

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Zucchini Noodle Lasagna With White Sauce

Nutrition Facts

Per serving · recipe makes 6 · 1h total

Servings

Calories

22% of a 2,000 cal day

432KCAL

Protein

24g48% DV

% DAILY VALUE

Total Fat31g

40%

Saturated17g

85%

Unsaturated14g

—

Total Carbs18g

Fiber4g

14%

Total Sugars7g

—

incl. Added Sugars0g

Starch7g

—

Sodium1058mg

46%

% Daily Value is based on a 2,000 calorie day.

Zucchini noodles layered with mushrooms, spinach, ricotta, and creamy Alfredo sauce for a low-carb lasagna. A keto-friendly pasta alternative that's cheesy and satisfying.

Ingredients

6 SERVINGS

5medium zucchini
Salt — as needed
1 tbspoil — 15 ml
450 gsliced mushrooms — 16 oz
¼ tspeach salt and pepper
280 gfrozen spinach — 10 oz
425 gricotta — 15 oz
112 gshredded mozzarella — divided, 1 cup
112 gfresh grated parmesan — divided, 1 cup
1large egg
½ tsporegano
¼ tspsalt
425 gAlfredo sauce — 15 oz

Quantities update with the servings stepper. Tap an ingredient to see what it adds.Click an ingredient to see what it adds.

Method

1h total

Read the method on liveeatlearn.comSarah Bond’s original page

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mainitaliancasserolediabeticgluten freehalalhindukosherlow calorielow carbvegetarian

Nutrition is estimated by Chive from the ingredients above, per serving.

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