Keyword: lasagna, LCHF of the peoples of the world, no meat, zucchini
Servings: 4
Carbohydrates: 5g
Ingredients
For lasagna
4zucchini(medium size)
130gricotta
1egg(can be removed if you don't eat eggs)
50gparmesan(or another hard cheese)
50gmozzarella(for pizza)
basil(fresh, couple of leaves)
salt
1tbspolive oil
For marinara sause
1tbspolive oil
2garlic cloves
500gtomatoes(in own juice)
1tbsptomato paste
2sprigsbasil(fresh or 1 tsp dried)
Instructions
Let’s start with the sauce. Heat the olive oil, crush the garlic and send to the oil. When it turns golden, add the tomato paste and stir for about a minute. Mash tomatoes with juice and send to garlic oil with pasta. Add basil sprigs, salt, pepper, and bring to a boil. Simmer the sauce over low heat, stirring occasionally, until thickened, about half an hour. Take the basil and garlic out. The sauce is ready!
Preheat the oven to 200oC /390oF. Cut zucchini into 4 long strips. The side ones should also be long and flat. Put strips on a baking sheet, salt, pepper, and sprinkle with olive oil. Bake for 15 minutes.
Mix ricotta, an egg, parmesan, finely chopped basil leaves, and salt. Spread the mixture over baked zucchini strips and roll up.
Pour 1/3 of the sauce into the bottom of the baking dish. Lay down the rolls, pour them with the sauce, and sprinkle with grated mozzarella. Bake for 20 minutes at 200oC /390oF. Buon appetito!
Notes
The sauce can be stored in a sealed jar in a fridge for up to 4 days.