By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables – you won't miss the pasta!.
3 ounce medium, 8 each zucchini, sliced 1/8" thick
1.5 cup part skim ricotta
0.25 cup Parmigiano Reggiano
1 large egg
16 ounce 4 cups shredded part skim mozzarella cheese
Nutrition value
288
calories per serving
18 g Fat24 g Protein8 g Carbs1 g FiberOther
Current Totals
18 g Fat
24 g Protein
8 g Carbs
1 g Fiber
MacroNutrients
Carbs
8 g
Protein
24 g
Fiber
1 g
Fats
Fat
18 g
Vitamins & Minerals
Calcium
294 mg
Iron
2 mg
Vitamin A
119 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
3 mg
Vitamin B6
0 mg
Vitamin B9
71 mcg
Vitamin B12
0 mcg
Vitamin C
6 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
43 mg
Manganese
1 mg
Phosphorus
321 mg
Selenium
23 mcg
Zinc
4 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
