
Zucchini no noodle lasagna with oyster mushrooms

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In this low-carb recipe, we have replaced pasta with a large zucchini from our garden and the meat with mushroom oysters having great health benefits on the immune system. More at http://danieladanaphotographer.blogspot.sk/2016/08/zucchini-non-noodle-lasagna-with-oyster.html
ingredients
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serves: 12
1 large courgette, e.g best 30 cm long – around 10 inch (or 5 medium)
400 g mushroom oysters, cut
2 shallots, chopped
2 cloves garlic, minced
2 eggs
500 g ricotta cheese (5 % fat or with reduced-fat)
400 g mozzarella, gouda or similar cheese, grated
400 g tomato paste, thick
3 tbsp bread crumbs
4 tbsp olive oil
1/4 tsp ground white pepper
1/2 tsp basil, dried or fresh, chopped
1/2 tsp oregano, dried or fresh, chopped
1 tsp parsley leaves, dried or fresh, chopped
Servings Per Recipe: 12
Amount per Serving
Calories: 253
- Total Fat: 15.1 g
- Saturated Fat: 5.6 g
- Trans Fat: 0 g
- Cholesterol: 48.5 mg
- Sodium: 556.2 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 2.3 g
- Sugars: 12.7 g
- Protein: 12.3 g
preparation

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