Vegetarian Zucchini Cucumber Low Carbcalorie Lasagna For Recipes

VEGETARIAN ZUCCHINI LASAGNA

Steps:

• Preheat the oven to 200C/400F degrees.
• Slice the zucchini length ways. Don't slice them too thin as they will reduce in size once cooked due to their water content. About ½ cm or more in width will be fine.
• Place the zucchini slices on a silver foil lined baking tray, lightly brush them with olive oil and place under a hot grill. Cook until golden and flip over, brush with oil and grill the other side.
• Remove, pat dry the slices with kitchen towel to remove any excess water or oil and sprinkle with the chopped garlic and oregano. Season with the salt and pepper.
• In a bowl, mix the cream cheese and ricotta in a bowl and season with the salt and pepper.
• In a baking dish assemble the lasagne by layering the zucchini, cheese mixture and Marinara sauce.
• Repeat the layers until the dish is full. Sprinkle the mozzarella cheese on top.
• Cover the dish with aluminium foil and bake for 30 - 40 minutes. Take the foil off for the last 10 minutes of cooking to ensure a crispy topping.
• Remove from the oven and let stand for 10 minutes before serving.

VEGETARIAN ZUCCHINI & CUCUMBER LOW CARB/CALORIE LASAGNA FOR

Steps:

• Peel zucchini and cucumber with a vegetable peeler to get long wide strips
• Layer some of the sauce in a mini loaf pan.
• Now alternate layers of zucchini/sauce/cucumber/sauce.
• At one point slice the mushrooms and chop the garlic and add it to one layer.
• On the second to last layer, add the parmesan cheese
• Finish with the last of the sauce.
• Bake at 325 degrees for 30 minutes.