Vegetarian Zucchini Lasagna Recipe

the picky eater

This low carb, gluten-free, vegetarian zucchini lasagna is an easy, delicious dinner that the whole family will love! Simple to prep, this no-noodle ‘pasta’ dish is full of all of the flavors you would expect from a traditional lasagna recipe.

👩‍🍳 Why You’ll Love This Recipe

– Tastes just like classic lasagna – Grain free, gluten-free and allergy friendly – Plant Based and easily made vegan

Ingredients

How to make Vegetarian Zucchini Lasagna Recipe

See

the

instructions

01

Slice The Zucchini: Cut the zucchini long and thin, just like the lasagna noodles you are replacing. Slice the zucchini lengthways into strips.

02

Remove the Water: Zucchini tends to have a lot of water, so before using the zucchini noodles, you can either sprinkle the slices lightly with salt and set aside to let the excess liquid drain in a colander.

03

Combine The Cheeses: Combine about 1/4 cup parmesan cheese and 1/4 cup mozzarella cheese with the ricotta in a small bowl. Mix until combined.

04

Cook Your Veggies and Sauce: In a large skillet, add olive oil, onion, bell peppers, Italian herbs, and garlic – saute 5-10 minutes on medium heat until cooked through.

05

Assemble Your Lasagna: In a large casserole dish – start assembling your lasagna. Spray the dish with olive oil spray. Layer the lasagna.

Swipe up to get the full recipe

Low Carb, Healthy, Eggplant Parmesan

Veggie Pizza Recipe (Easy Appetizer or Entree!)

Italian Casserole with Cannellini Beans

More Recipes

For more delicious recipes, visit The Picky Eater