Preparation Time:
15 min
Difficulty:
Expert
Ingredients:
- 200g of zucchini, thinly sliced
- 200g of eggplant, thinly sliced
- 150g of spinach, fresh
- 200g of ricotta cheese, dairy-free
- 100g of nutritional yeast
- 200g of marinara sauce, gluten-free
- 100g of almond flour
- 2 tablespoons of olive oil
- 1 teaspoon of dried oregano
- Salt to taste
- Pepper to taste
Kitchen Tools Needed:
- Oven
- Baking dish
- Pot
- Knife
- Cutting board
Instructions:
- Preheat the oven to 180°C (350°F).
- In a pot, heat olive oil over medium heat, add zucchini and eggplant slices, and sauté until slightly softened.
- Season with salt, pepper, and oregano, then add fresh spinach and cook until wilted.
- In a baking dish, spread a layer of marinara sauce on the bottom.
- Place a layer of sautéed vegetables over the sauce, followed by a layer of ricotta cheese, and a sprinkle of nutritional yeast.
- Repeat the layers until all ingredients are used, finishing with marinara sauce and a dusting of almond flour on top.
- Bake in the preheated oven for about 15 minutes or until the top is golden and bubbly.
- Remove from oven, let it cool for a few minutes, then slice and serve.
Macros:
- Total Calories: 374kcal
- Carbs: 30g
- Proteins: 20g
- Fats: 18g
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