Low-Carb Eggplant & Zucchini Lasagna
25 min
Veggie
36153
For 4 Portions
350 g
ricotta
250 g
tomato puree
30 g
green pesto
10 g
Parmesan
5 g
basil, fresh
2 1/2
zucchini
2
eggplant
1
mozzarella
2 tbsp
olive oil
1 tsp
oregano, dried
1 clove(s)
garlic
salt
pepper
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Wash zucchini and slice into ½ in thick pieces.