Low-Carb Lasagna

Zucchini Lasagna

Amanda and I had some zucchini and yellow squash in our house, so we decided to make lasagna. Coming from a big Italian family, lasagna is a staple when it comes to holidays and family dinners. Because we have been cooking a lot with zucchini lately, we decided to make use of the vegetable and substitute it for pasta sheets in a lasagna recipe. Although it is not quite as satisfying as our traditional lasagna recipe, this "healthier" version is still delicious. We hope you enjoy it!

Zucchini Lasagna

Yields 4 servings

Ingredients

1 medium-sized zucchini

1 medium-sized yellow squash

Low fat mozzarella cheese

Low fat ricotta cheese

Tomato sauce

Directions

1. Preheat the oven to 350F.

2. Slice the zucchini and yellow squash lengthwise.

3. Place the zucchini slices on the bottom of a 9x9 tray. Then put another layer of zucchini slices in the opposite direction.

4. Put ¾ cup tomato sauce and ¼ cup ricotta cheese on top of the zucchini.

5. Place the yellow squash so that it covers sauce.

6. Put ½ cup tomato sauce ¼ cup ricotta cheese on top of the squash. Sprinkle mozzarella cheese on top so that it is evenly distributed on the sauce.

7. Place another layer of yellow squash so that it covers the sauce.

8. Spread ¼ cup tomato sauce on the squash. Sprinkle mozzarella cheese so that it covers the top.

9. Bake for 50-60 minutes.
10. Let the lasagna to cool for 20 minutes before cutting and serving.