Veggie Lasagna Recipe

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Veggie Lasagna

Samantha Smith


I really wanted pasta when I was low carb dieting, so I figured out a way to make my lasagna and eat it too, all while not feeling guilty about it!
You can also add a ricotta cheese layer if you like that in your lasagna, but its pretty great as is!

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40 Min


1 Hr


yellow squash
zucchini squash
2 pkg
mozzerella/ italian cheese, shredded
1/2 pkg
fresh baby spinach leaves
1 large
slicing tomato
16 oz
pasta sauce
baby portebello mushrooms sliced
2 tsp
oregano, dried and basil each
salt and pepper to taste
1 tsp
garlic powder (or to taste)
1/2 tsp
cayenne pepper

Directions Step-By-Step

Clean & dry all veggies. Use a mandolin (or very steady hand) to thinly slice the squash(es?) length wise about 1/4 to 1/3 inch. (the thinner the squash, the faster it cooks)
Slice tomatoes (slightly thicker than squash)and mushrooms. Mix salt, pepper, oregano, cayenne, basil & garlic powder together and reserve in pinch bowl or shaker.
Use squash as noodles for lasagna! Layer sauce (thin but enough to keep from sticking... "noodles", seasoning mixture, spinach, fresh tomatoes, mushrooms, sauce and cheese; Repeat.Top with Remaining "noodles" and cheese.
Cover with foil loosely, and place in 375 degree preheated oven. Bake for an hour and let cool for at least 10 mins. Enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: For Kids, Healthy
Hashtags: #Low, #Carb