PCOS Low-Carb Lasagna - Eggplant and Zucchini Lasagna
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
1. Preheat oven to 375°F (190°C). Slice eggplant and zucchinis lengthwise into thin slices. 2. Heat olive oil in a pan, add garlic and sauté until fragrant. 3. Add marinara sauce and simmer for 5 minutes. 4. In a baking dish, layer eggplant slices, marinara sauce, ricotta, and mozzarella. Repeat with zucchini slices. Top with Parmesan cheese. 5. Bake for 25-30 minutes until cheese is bubbly and golden. Let it cool before serving.
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