Lower carb Zucchini Vegetable Lasagna Recipe

INGREDIENTS:

2-3 medium Zucchini – sliced into 1/8” noodles (lengthwise)
2 eggs, beaten
2 cup Ricotta cheese
1 cup ground firm tofu
2 teaspoons dried Italian seasoning, crushed
2 cups sliced fresh mushrooms
1 cup chopped onion (1 large)
4 cloves garlic, minced
2 tablespoons olive oil or cooking oil
½ – 1 teaspoon black pepper
1 10 ounce package frozen chopped spinach, thawed and thoroughly drained
1 10 ounce package frozen chopped broccoli, thawed and thoroughly drained
1 cup shredded carrot
¾ cup shredded Parmesan cheese (3 ounces)
1 8 ounce package shredded mozzarella cheese (2 cups)
3 – 4 cups marinara sauce of choice (aim for lower sugar with no more than 5g carb per serving)

DIRECTIONS:

Slice Zucchini with mandolin slicer – thin or 1/8” slices
In a medium bowl combine eggs, ricotta cheese and tofu, with the Italian seasoning. Set aside.
In a large skillet saute mushrooms, onion, and garlic in oil until tender.Remove from heat and stir in pepper, spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
To assemble, add ½ cup marinara sauce to a 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the ricotta mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
Bake, covered, in a 350 degree F oven for 45 minutes or until zucchini noodles are softer and sauce is bubbling. Remove cover and bake another 10 min. Let stand for 15 minutes before cutting and serving.