Veggie Lasagna

Veggie Lasagna Recipe

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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!


★★★★★ 1 vote

40 Min
1 Hr


  • 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

How to Make Veggie Lasagna


  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!

Printable Recipe Card

About Veggie Lasagna

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

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