A delicious low-carb lasagna of pumpkin and zucchini, with a filling of spinach, ricotta and a tomato sauce
Preheat the oven to 180 degrees. Chop the onion and finely chop the garlic. Cut the zucchini into thin slices. Heat some olive oil or butter in a pan and fry the onion and garlic. After about 2 minutes, add the sieved tomatoes, add some Italian herbs, pepper and salt and let it simmer on low heat for about 10 minutes. Add the fresh basil at the end.
Meanwhile, heat another pan, add a little water and let the spinach wilt. When the spinach is wilted, put it in a colander and squeeze out as much moisture as possible. In a bowl, mix the ricotta with the spinach, lemon juice and season with salt and pepper.
Finish with a layer of tomato sauce and sprinkle with the grated mozzarella. Place the lasagna in the oven for 25 minutes until golden brown.
Source: Leukerecepten by leukerecepten-nl.
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