Zucchini Carrot Lasagna
Rated 5.0 stars by 1 users
Category
Main Course
Servings
2
Prep Time
30 minutes
Calories
454
Lasagna is my love, but my niece isn’t a fan of gluten. So, I whipped up this recipe to make her fall in love with lasagna too. And you know what? She loved it! The balance of zucchini and carrot flavors with the marinara and cream is a match made in heaven
Nutricook Team
Ingredients
-
200g Zucchini, thin slices
-
200g Carrot, thin slices
-
1 cup Marinara Sauce
-
1 cup Cooking Cream
-
1 cup Mix Cheese, shredded
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Any Vegetable of Choice
-
Cheese, Lactose, Dairy Products, Tomato, Citrus Fruits, Garlic
Replacements
allergen
Directions
Steam the zucchini rounds for about 4 minutes to soften them slightly. This step helps remove excess moisture.
In a bowl, mix the marinara sauce and cooking cream together.
Start by layering the bottom of each ramekin with a layer of steamed zucchini slices.
Add a layer of thinly sliced carrots on top of the zucchini.
Spread a generous amount of the creamy marinara sauce over the vegetables.
Sprinkle a layer of mixed cheese on top of the sauce.
Repeat the layers until the ramekin is filled, ending with a final layer of cheese on top.
Set the air fryer to 175°C for 15 minutes using BAKE function and press START. Your nutricook air fryer will preheat automatically.
Place the prepared zucchini carrot lasagna ramekins into the preheated air fryer basket.
Once cooked , carefully remove the ramekins from the air fryer.
Allow them to cool for a few minutes before serving.
Recipe Note
Best Served With
Bread Sticks, Garlic Bread
Nutrition
Nutrition
- per serving
- Calories
- 454
- Protein
- 25 grams
- Carbs
- 17 grams
- Fat
- 30 grams
