Veggie Lasagna Recipe

No Photo

Have you made this?

 Share your own photo!

Veggie Lasagna

Samantha Smith

By
@snuggiebaby2

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!


Featured Pinch Tips Video

Serves:

4-8

Prep:

40 Min

Cook:

1 Hr

Ingredients

2
yellow squash
2
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

1
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)
2
Slice tomatoes (slightly thicker than squash)and mushrooms. Mix salt, pepper, oregano, cayenne, basil & garlic powder together and reserve in pinch bowl or shaker.
3
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.
4
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