Baked Zucchini Lasagna (GF)

Definitely a favorite spin and very EASY veggie lasagna recipe! I can now prepare this in less than 20 minutes + cook time is total of an hour but its a great make-ahead for dinner. So easy to pop back in the oven to heat up. Great to also freeze for later dinners.

I keep this super simple and straightforward with as little ingredients as possible. I also added this into MyFitness Pal and have the total stats on the nutrition facts so there’s a bonus for you!

First, you need a baking pan. I love my ceramic baking pan and its my lasagna go-to pan. A little oil and just throw in the lasagna rolls and you’re good to go!

Now, for the good stuff!

INGREDIENTS:

4-5 Medium to Large Zucchini
1 - 10 oz Container Whole Milk Ricotta
1/2 bag frozen spinach or two cups
1 - 15 oz can tomato sauce
5-6 oz raw cheddar or mozzarella cheese
2 tsp basil
1 tsp garlic powder

DIRECTIONS:

Preheat oven to 350. Cut ends of zucchini and slice lengthwise into into approx. 5-6 slices per zucchini. Line baking pan with avocado oil on bottom.
Boil water with colander. Place zucchini noodles in colander until cooked and bendable. Approx. 10 minutes.
Mix frozen spinach, garlic powder, basil and ricotta in a large bowl. Set aside.
Once zucchini has cooled, take once slice and lay flat. Take 1-2 tbsp of ricotta spinach mixture and place in center of noodle. Roll zucchini so it covers the ricotta and place with open end on bottom of baking pan.
Once all zucchini are foiled and placed into pan, top with tomato sauce. Sprinkle with more basil if desired and top with fresh grated cheese.
Bake at 350 for 40 minutes or until cheese is fully melted and browned slightly. Remove from oven and let cool. Makes approx 8 servings.

Nutrition Facts: 8 Servings

237 Calories

12.2 G Carbs

15.6 G Fat

14.9 G Protein