Real Recipes From Real Home Cooks ®

veggie lasagna

★★★★★ 1
a recipe by
Samantha Smith
Virginia Beach, VA

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
serves 4-8
prep time 40 Min
cook time 1 Hr

Ingredients For veggie lasagna

  • 2
    yellow squash
  • 2
    zucchini squash
  • 2 pkg
    mozzerella/ italian cheese, shredded
  • 1/2 pkg
    fresh baby spinach leaves
  • 1 lg
    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!