Lo-Carb Zucchini Lasagna
Growing up in a large Italian-Irish family, we enjoyed all types of cuisine — especially Italian-inspired. Here’s my favorite HACK for lasagna — Lo-Carb Zucchini Lasagna. It’s also Vegan.
Lo-Carb Zucchini Lasagna (Vegan)
all the delicious goodness of traditional lasagna without the carbs
Ingredients
- Maryann's Simple Pasta Sauce (link below)
- 3 to 4 Zucchini, sliced in thin long strips
- 14 oz. extra firm tofu, sliced in thin long
- 1.5 c. dairy-free mozzarella
Instructions
- Make Maryann's Simple Pasta Sauce
- Preheat oven to 350 degrees F
- Layer the bottom of a Pyrex dish with the pasta sauce
- Add a layer of zucchini strips over the pasta sauce
- Add more sauce over the zucchini
- Spread mozzarella shreds over the dish
- Add a layer of tofu
- Spread more sauce over tofu
- Add another layer of zucchini
- Pour more sauce over zucchini
- Sprinkle more mozzarella shreds over zucchini
- Cover dish with tin foil and bake for 55 minutes
- Remove tin foil. Bake dish for another 15-20 minutes until crispy.
- Serve as a main course with a salad or as a side dish
