By Dama et lucane <3<3<3
veggie noodle lasagna with a mushroom béchamel sauce
mains / pasta / low carb / meat free / grain free / gluten free A low carb lasagna that is packed with zucchini and eggplant, and a creamy mushroom béchamel sauce replaces the classic tomato sauce.
Updated at: Thu, 17 Aug 2023 11:25:51 GMT
Nutrition balance score
Unbalanced
Glycemic Index
30
Low
Glycemic Load
7
Low
Nutrition per serving
Calories366.3 kcal (18%)
Total Fat24 g (34%)
Carbs23.8 g (9%)
Sugars9.2 g (10%)
Protein15.5 g (31%)
Sodium372.9 mg (19%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
preheat oven to 375.
Step 2
slice the zucchini on the mandalin longways.
Step 3
lay them on a paper towel, sprinkle them with salt, cover with another paper towel, and let sit for 20 minutes.
Step 4
slice the eggplant thin into half rounds and repeat step 3.
Step 5
dice up the garlic, mushroom and yellow onion.
Step 6
heat the olive oil in a pan and add in half of the garlic. sauté for a couple minutes.
Step 7
add in the yellow onion and mushroom and sauté until everything gets soft. season with salt and pepper.
Step 8
sprinkle in the flour and stir.
Step 9
slowly add in the milk while stirring. only do a half cup at a time and let the sauce thicken before putting more milk in.
Step 10
once the sauce has thickened, set aside.
Step 11
in a bow, mix the ricotta, the ret of the garlic, parsley, basil, egg, salt and pepper.
Step 12
tie to layer! add some of the mushroom béchamel to the bottom of your baking pan. next layer on the eggplant. then the ricotta. then the zucchini. then repeat!
Step 13
the last layer should be a thin layer of ricotta and sprinkle on the mozzarella cheese.
Step 14
bake for 45 minutes and top with more basil!
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