Low-Carb Zucchini Lasagna with Ricotta
15 min
Veggie
94223
For 2 Portions
500 g
ricotta
250 g
spinach, fresh
30 g
Parmesan
30 ml
whole milk
10 g
basil, fresh
5 g
pine nut
1
zucchini
1/2
red onion
2 pinch(es) of
nutmeg
1 tbsp
olive oil
1 clove(s)
garlic
1/2 tbsp
oregano, dried
pepper
salt
1. All set?
2. Preheat oven to 375°F (conventional).
3. Peel and finely dice onion.