Cheesy Veggie Lasagna (Vegetarian, Low Carb)

4 large eggs
3 Tbsp water
2 large Portabella mushroom caps
2 medium zucchini squash, sliced thin
1 Tbsp olive oil
1 15oz. can of tomato sauce
16 oz. part-skim ricotta cheese
8 oz. part-skim mozzarella, shredded
4 oz. shredded Parmesan
1/2 tsp garlic powder
1/2 tsp basil
1/2 tsp oregano
1/2 tsp parsley, divided

  1. Preheat oven to 350.
  2. Heat a nonstick grill pan or saute pan over medium heat. 
  3. Brush mushroom caps with olive oil. 
  4. Place in the hot pan to grill. 
  5.  Slice zucchini thinly on the diagonal. Add to grill pan, brush with oil. 
  6. Cook until both are browned. Remove from heat. Salt and pepper to taste. 
  7. When cool, slice Portabella thinly.
  8. In another saute pan, heat over medium low heat. 
  9.  Beat 3 of the eggs with 3 tbsp water. Spray hot pan with cooking spray. 
  10. Spoon about 1/4 of the egg mixture to the pan, swirl pan around to coat bottom. 
  11. Cook until egg crepe looks dry on top. Remove from pan. Repeat with remaining egg. You should get 4 or 5 crepes depending on how much you use for each crepe.
  12. In a bowl, combine ricotta, remaining egg, 1/4 tsp parsley, 2 oz. Parmesan cheese, and a dash of salt until well mixed.
  13. In a rectangle pan or casserole dish, ladle some of the tomato sauce into the bottom of the pan. 
  14. Lay 2 egg crepes on the bottom of pan. Cover with sliced Portabella mushrooms. 
  15. Top with ricotta mixture, smooth cheese over mushrooms with a spoon. 
  16.  Ladle more tomato sauce over ricotta layer. Cover with 1/2 mozzarella cheese. 
  17. Top cheese with sliced zucchini. Sprinkle zucchini layer with garlic powder, basil, and oregano. 
  18. Cover with remaining egg crepes. Ladle remaining tomato sauce over crepes. 
  19. Sprinkle with remaining mozzarella and Parmesan. Sprinkle with 1/4 tsp parsley.
  20. Bake at 350 for 30-45 minutes or until bubbly and cheese is browned.

Number of Servings: 6


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