Let stand about 10 minutes before serving. I still make it often since my husband loves this Spinach and Zucchini Lasagna recipe. 60.4 g Remove from the oven. Add the garlic, and sauté, being careful not to burn the garlic. Who doesn't love easy clean up? This spinach and zucchini lasagna is vegetarian, low-carb, and gluten-free. If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. Her original recipe doesn’t call for spinach, but I add it to the tomato sauce to load this amazing lasagna recipe with more greens. Cook until lightly browned (about 3 minutes). That being said, why not celebrate health with this delicious and skinny spinach and zucchini lasagna?!! Drain pasta (do not rinse) and add to sausage mixture. In hot skillet, add the other tablespoon olive oil. Add tomatoes, zucchini, spinach, and half and half. Broil for 5-8 minutes. I first published this low-carb Spinach and Zucchini Lasagna four years ago, and since then, my readers have baked it and given great reviews. https://www.allrecipes.com/recipe/217201/creamy-zucchini-and-spinach-rigatoni 4. Nothing in life is more important than your health. Sign up to receive new recipes directly to your inbox and post updates directly to your inbox, plus get a FREE e-cookbook when you subscribe! Combine pasta, zucchini, tomatoes, onion, garlic, italian spices, olive oil,1 teaspoon salt, 1/2 teaspoon garlic powder, and water in a large straight-sided skillet. Add the tomato paste and stir well. Drain if you like; I don't because turkey sausage is generally pretty lean. Transfer spinach to cutting board to cool. The good news is I am almost 100% better. Cook until spinach is wilted (approximately 5 minutes). 7. Uncover the dish, and cook for 10-15 more minutes. Cook on low for about five minutes or until sauce is slightly thickened. So, how do you make perfect zucchini noddles? Let me explain why. . Please try again. In the summer, our time is best spent lingering over dinner instead of slaving away at the stove. I'd love to see what you're making! It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles. Add the cooked pasta and the other garlic clove and stir until all the pasta is covered with the sauce. I’m sure you and your entire family will love it, and it’ll become one of your family’s favourite meals! Salt and pepper, to taste. 20 %, (I buy the pre-washed and ready to eat spinach), lbs Italian turkey sausage (casing removed), ounces whole wheat penne (or pasta of your choice). Arrange the zucchini slices in a single layer on a baking sheet coated with cooking oil spray. 6. When cool, chop spinach. Set zucchini aside. Place some of the ricotta cheese mixture on the zucchini slices, and top with some mozzarella cheese. In a large 12 inch deep fry pan or skillet, cook spinach and garlic in 1 tablespoon olive oil over medium heat. I'd like to receive the free email course. After that, place about 1/2 cup to 3/4 cup of the ricotta mixture over the zucchini slices. Do you want to taste more? It’s a perfect way to save time in the kitchen. Garnish with parsley. Then, add another layer of zucchini noodles and tomato sauce. Uncover, and cook an additional 10-15 minutes. Bring to a boil over high heat (leave spinach until the end). Top the ricotta mixture with mozzarella cheese. It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles. Finally, remove from the heat, and add the fresh basil and spinach. Wait about 5 minutes to remove any excess moisture with paper towels if necessary. Sprinkle with chopped parsley, and serve. Gina’s recipes are always delicious, healthy, and easy-to-follow. I updated it with new photos and more information about the recipe on June 19, 2018. Repeat the layers until all your ingredients are used. Since this low-carb Spinach and Zucchini Lasagna is such a popular recipe on my site, I decided to update this post with new pictures and a photo tutorial about how to make this guilt-free lasagna recipe better serve you – my reader. This recipe is great because instead of using traditional noodles, you use zucchini noodles, which make this recipe low-carb and gluten-free yet very flavourful. As you see, instead of lasagna noodles, I use zucchini noodles. Why? The amount of zucchini slices you need depends on the size of the zucchini. I am so excited to share all my Low-carb, Paleo and/or Whole30 delicious recipes with you. Top with more mozzarella cheese to add more flavour to this Spinach and Zucchini Lasagna recipe. It is easy and fast to clean, but of course, you have to be very careful since the blades are very sharp. If you have thick and thin zucchini noodles, your lasagna may not cook evenly (some parts will be cooked and other parts won’t). If you like veggie lasagna noodles, I'm sure you will love this, dinner, gluten-free, lasagna, low-carb, vegetarian, zucchini. I hope I can inspire you to cook healthier dishes at home. Subscribe to my newsletter, and follow Primavera Kitchen on Twitter, Pinterest, Instagram, and Facebook for all delicious recipe updates. Total Carbohydrate But, my favourite kitchen tool for making zucchini noodles is the mandolin slicer. Cook until browned (about 7 minutes). Repeat the layers until all your ingredients are used. Cook until spinach is wilted (approximately 5 minutes). 3. Well basically, you can make them using a sharp knife, a mandolin slicer, or a vegetable peeler.