Go Back
Delicious low-carb Mexican lasagna! Gluten-free, grain-free and vegetarian
Print Recipe

Zucchini Enchilada Lasagna (Gluten-Free, Grain-Free, Vegetarian)

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Dish
Servings: 4 people

Ingredients

  • 3 medium zucchini sliced thinly using a mandoline slicer to resemble lasagna noodles
  • 1 packet enchilada sauce of preferred spiciness
  • 1 cup shredded cheddar cheese
  • 1 cup ricotta cheese
  • 3 peppers sliced, or approx. 8 oz. frozen
  • 1 can black beans
  • pinch salt I use this brand

Instructions

  • Preheat oven to 400F.
  • Spray 9x11 baking dish with non-stick spray.
  • Put several spoonfuls of enchilada sauce into bottom of dish and spread around.
  • Layer zucchini noodles in one direction along bottom of baking dish.
  • Add several spoonfuls of ricotta cheese and spread around evenly on top of the zucchini.
  • Top ricotta with several spoonfuls of beans, peppers, enchilada sauce and shredded cheese.
  • Add additional layer of zucchini noodles, this time in the other direction. Alternating the direction of layers will help the lasagna to keep it's shape when removed from the dish.
  • Continue layering until dish is full.
  • Top with remaining enchilada sauce and cheddar cheese.
  • Bake in oven for 30-35 minutes. Enjoy!