Roasted Red Pepper Zucchini Lasagna

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Servings: 6

Course: Main Course

Cuisine: American, Italian

Calories: 277

200 Grams Sliced Zucchini, 1/8th inch thick ribbons Slice Zucchini with a Vegetable Peeler or Mandolin Slicer.
3/4 Cups Marinara Sauce Such as Rao's Marinara Sauce.
2.5 Cups Mozzarella Grated.
1/2 Cup Parmigiano Reggiano Grated.
1 500ml Jar Roasted Red Peppers Approx. 240 Grams of Peppers.
50 Grams Spinach
150 Grams Prosciutto
Red Pepper Flakes Garnish.
Fresh Basil Garnish.

Preheat oven to 375°F.
Slice the zucchini lengthwise into 1/8" thick slices using a vegetable peeler or mandolin slicer.
Lightly salt the zucchini ribbons and place in between kitchen towels to absorb the moisture. Let sit for at least 10 minutes or overnight covered in the fridge. NOTE: You can also bake the zucchini slices for about 10 minutes to remove the moisture.
Combine the mozzarella cheese and parmesan.
In a 9x9 baking dish, add a small amount of sauce to the bottom of the pan.
Assemble the Lasagna:
- Layer the zucchini ribbons
- A 1/4 cup of marinara sauce on top of the zucchini slices.
- Layer the prosciutto slices over the marinara sauce.
- Add the roasted red pepper (cut in half lengthwise to cover the dish)
- Generously place the spinach and cheese blend on top of the roasted red pepper.
- Repeat until all of the ingredients are used (approx. 3 layers). The final layer to be zucchini slices, marinara sauce and cheese blend.
Top the lasagna with a pinch of red pepper flakes. Bake for 30 minutes until cheese is melted and bubbly.
Let the lasagna sit for about 20 minutes before cutting into it (this will prevent it from falling apart).
Garnish with fresh basil.
Enjoy!

Nutrition Information (6 Servings):

Net Carbs: 8g / Serving