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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

Method
 

  1. Make Maryann's Simple Pasta Sauce
  2. Preheat oven to 350 degrees F
  3. Layer the bottom of a Pyrex dish with the pasta sauce
  4. Add a layer of zucchini strips over the pasta sauce
  5. Add more sauce over the zucchini
  6. Spread mozzarella shreds over the dish
  7. Add a layer of tofu
  8. Spread more sauce over tofu
  9. Add another layer of zucchini
  10. Pour more sauce over zucchini
  11. Sprinkle more mozzarella shreds over zucchini
  12. Cover dish with tin foil and bake for 55 minutes
  13. Remove tin foil. Bake dish for another 15-20 minutes until crispy.
  14. Serve as a main course with a salad or as a side dish
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