veggie lasagna
(1 rating)
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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 rating)
yield
4 -8
prep time
40 Min
cook time
1 Hr
Ingredients For veggie lasagna
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2yellow squash
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2zucchini squash
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2 pkgmozzerella/ italian cheese, shredded
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1/2 pkgfresh baby spinach leaves
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1 lgslicing tomato
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16 ozpasta sauce
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baby portebello mushrooms sliced
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2 tsporegano, dried and basil each
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salt and pepper to taste
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1 tspgarlic powder (or to taste)
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1/2 tspcayenne pepper
How To Make veggie lasagna
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1Clean & 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)
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2Slice tomatoes (slightly thicker than squash)and mushrooms. Mix salt, pepper, oregano, cayenne, basil & garlic powder together and reserve in pinch bowl or shaker.
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3Use 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.
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4Cover with foil loosely, and place in 375 degree preheated oven. Bake for an hour and let cool for at least 10 mins. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Veggie Lasagna:
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