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Dinner: PCOS Low-Carb Lasagna - Eggplant and Zucchini Lasagna
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.
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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
This recipe includes superfoods such as:
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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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Serving Size: 2
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 320 kcal | ||
| Fat 18 g | ||
| Carbohydrate 15 g | ||
| Protein 20 g | ||
| Omega 3 0.50 g | ||
| Chromium 30.00 mg | ||
| Zinc 8.00 mg | ||
| Magnesium 75.00 mg | ||
| B Vitamins 2.00 mg | ||
| Iron 2 mg | ||
| Calcium 450 mg | ||
| Cholesterol 80 mg | ||
| Monounsaturated Fat 8 g | ||
| Polyunsaturated Fat 2 g | ||
| Saturated Fat 8 g | ||
| Sodium 800 mg | ||
| Sugar 8 g | ||
| Potassium 800 mg | ||
| Vitamin A 1000 mcg | ||
| Vitamin C 30 mg | ||
| Fiber 6 g | ||
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