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:

Health benefits of PCOS Low-Carb Lasagna - Eggplant and Zucchini Lasagna

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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