How to make
This vegetable lasagna is perfect for lunch or dinner! This dish is healthy and dietary, low in carbohydrates and even keto. I suggest you prepare this very tasty dish.
Preheat the oven to 390°F (200 degrees).
Cut the zucchini into halves, then into slices lengthwise (if you do not have a cutter for this purpose). Cut the zucchini lengthwise to get 18 strips, each one about 0.3″ (7 mm) thick.
Grill or bake the zucchini in the oven for 10-15 minutes. Cool and dry them with paper, in order for it to absorb the excess moisture from the grilled or baked zucchini.
In a medium-sized bowl, beat the egg, then mix them with the chopped spinach, white cheese, gouda, parmesan cheese (pecorino), basil, garlic, salt and black pepper.
Spread the mixture (about 1 1/2 tbsp.) evenly over each strip of zucchini and make sure to spread over the entire length.
Roll up the zucchini strips into a roll.
Spread the tomato sauce on the bottom of two ceramic trays measuring 4.7″-7″ (12x18 cm).
Arrange the zucchini rolls on top of the tomato sauce.
Sprinkle them with sliced mozzarella and parmesan cheese on top. Bake them in the oven for 25-30 minutes.
Enjoy my healthy and dietary recipe!
The keto lasagna with zucchini, spinach and cheese is very tasty.
