Most of my entries are writing- or puggle-related. But every once in a while I want to share something else, like the yummiest, low-carb lasagna I ever created.
As far as I know, this recipe is gluten free since the lasagna “noodles” are actually slices of zucchini and squash. It is also vegetarian but not vegan. It could be made vegan with vegan substitutes for the egg, motz, parm, and ricotta but I haven’t tried it that way! There is NOTHING low fat about this recipe, but you can limit the cheeses.
My hunny and I were looking for a low-carb version of my favorite vegetarian white lasagna recipe. I substituted red tomato-based sauce for the Alfredo sauce, and thin strips of zucchini and squash for the lasagna and came up with this delicious, hearty treat that has become a staple in our house. A pan of this easily feeds four or five, or feeds two with lots of leftovers.
I use a jar of pre-made spaghetti sauce for ease and convenience, but this would be amazing with your own home-made sauce!
- 1 large zucchini
- 1 large yellow squash
- Fresh baby spinach (washed)
- Fresh mushrooms (sliced)
- Small white onion (chopped)
- 4+ caprese tomatoes
- 1 jar tomato based spaghetti sauce (meatless)
- Italian spices
- 2x bags shredded mozzarella (can sub vegan cheese)
- Fresh mozzarella balls (optional)
- Fresh grated Parmesan cheese (can sub vegan cheese)
- 1 small tub Ricotta (can sub vegan cheese)
- 1 egg (omit for vegan)
- Frozen garlic bread (optional, as a side) *not gluten free!*
- Use potato peeler to create “noodle” strips from zucchini and squash
- Mix 1 egg, ricotta, pinch of salt, and generous amount of fresh grated parmesan cheese in a bowl
- In UNGREASED glass lasagna pan, scoop ⅓ of the jar of spaghetti sauce, spread over pan
- Add thin, overlapping layer of zucchini and squash strips
- Add ⅓ of ricotta mixture evenly over “noodles”
- Add layer of (raw, not sauteed) spinach
- Add layer of chopped mushroom
- Sprinkle chopped onions (fresh or frozen) as desired
- Sprinkle Italian seasonings (your own blend of garlic, oregano, rosemary, etc or a blended spice packet)
- Lay out tomato slices
- Sprinkle ~ ⅓ of the shredded mozzarella
- Repeat 2 times (sauce, “noodles”, ricotta mixture, spinach, mushroom, onion, seasoning, tomato, mozzarella cheese) – total of 3 layers
- Sprinkle additional grated Parmesan as desired
- Top with thin slices from mozzarella ball if desired
Cook @400 degrees for 20-25 minutes.
Add garlic bread to oven for final 8 minutes. I used pre-packaged frozen bread and follow the instructions on the label. You could also make your own garlic bread, or skip the extra carbs completely.
Cheese should be melty & bubbly, tomatoes on top should have browned edges. May appear soupy (which is where the bread comes in later!)
Remove from heat, let sit for ~5 minutes.
Serve and top with excess grated parmesan as desired.
Makes: A filling meal for 4-5, or for 2 with several servings of leftovers.
Takes: About 1/2 hour to prep, 1/2 hour to cook
#HeartyVegetableMeal #OliviaBlacke
