veggie lasagna
(1 RATING)
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!
No Image
prep time
40 Min
cook time
1 Hr
method
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yield
4-8 serving(s)
Ingredients
- 2 - yellow squash
- 2 - zucchini squash
- 2 packages mozzerella/ italian cheese, shredded
- 1/2 package fresh baby spinach leaves
- 1 large slicing tomato
- 16 ounces pasta sauce
- - baby portebello mushrooms sliced
- 2 teaspoons oregano, dried and basil each
- - salt and pepper to taste
- 1 teaspoon garlic powder (or to taste)
- 1/2 teaspoon cayenne pepper
How To Make veggie lasagna
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Step 1Clean & 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)
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Step 2Slice tomatoes (slightly thicker than squash)and mushrooms. Mix salt, pepper, oregano, cayenne, basil & garlic powder together and reserve in pinch bowl or shaker.
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Step 3Use 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.
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Step 4Cover with foil loosely, and place in 375 degree preheated oven. Bake for an hour and let cool for at least 10 mins. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Culture:
Italian
Category:
Other Main Dishes
Tag:
#For Kids
Tag:
#Healthy
Diet:
Vegetarian
Keyword:
#Low
Keyword:
#Carb
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