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


  • 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


  • 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