PCOS Low-Carb Lasagna - Eggplant and Zucchini Lasagna - PCOS-Friendly Recipe
Nutrition per Serving
320
Calories
20g
Protein
15g
Carbs
18g
Fat
Grocery list: Eggplant, Zucchinis, Ricotta cheese, Mozzarella cheese, Parmesan cheese, Marinara sauce, Garlic, Olive oil, Salt, and Pepper. This recipe has a low GI due to the use of eggplant and zucchini.
Ingredients
- 1 large eggplant (1lb/450g)
- 2 medium zucchinis (1lb/450g)
- 2 cups ricotta cheese (500g)
- 1 cup shredded mozzarella cheese (100g)
- 1/2 cup grated Parmesan cheese (50g)
- 2 cups marinara sauce (500g)
- 2 cloves garlic, minced
- 1 tbsp olive oil (15ml), Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C). Slice eggplant and zucchinis lengthwise into thin slices.
- Heat olive oil in a pan, add garlic and sauté until fragrant.
- Add marinara sauce and simmer for 5 minutes.
- In a baking dish, layer eggplant slices, marinara sauce, ricotta, and mozzarella. Repeat with zucchini slices. Top with Parmesan cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden. Let it cool before serving.
This PCOS-friendly lasagna is a great source of calcium, fiber, and vitamins. It's low in carbs, which can help manage insulin levels and PCOS symptoms. The eggplant and zucchini provide a low GI alternative to traditional pasta, helping to keep blood sugar levels stable. The recipe is also rich in magnesium and B vitamins, which are important for hormone regulation in PCOS.
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