Serve immediately with additional vegan parmesan cheese and fresh basil. Our traditional recipe for The Most Amazing Lasagna is a popular treat with our friends and family any time we serve it. A hearty low carb meal option that's perfect for feeding a crowd!
This spinach and zucchini lasagna is vegetarian, low-carb, and gluten-free. It’s the perfect low-carb, gluten-free lasagna and a great way to sneak extra veggies in. This zucchini lasagna is layers of thinly sliced zucchini with three types of cheese and a hearty meat sauce, all baked to golden brown perfection. Total Time 1 hour 15 minutes. Prep Time 30 minutes. Repeat layers 2 times; top with remaining noodles. Leftovers keep for 2-3 days in the refrigerator, or in the freezer up to 1 month. Cuisine Italian. Zucchini Lasagna is pasta-free yet tasty and rich. Cook Time 45 minutes. Cover with foil. The zucchini should be very easily pierced when cut with a knife. It is made with tomato sauce, skinny ricotta, mozzarella, and zucchini noodles. Keyword low carb lasagna, zucchini lasagna. Let cool for 10-15 minutes before serving. Bake covered for 45 minutes, then remove foil and bake for 15 minutes more. I updated it with new photos and more information about the recipe on June 19, 2018. Layer 3 lasagna noodles, 1/3 of the zucchini slices, 1/3 of the ricotta mixture and 1/4 of the meat sauce. Meat Lover's Zucchini Lasagna is loaded with cheesy goodness laminating the saucy, meaty, vegetable pan of comfort and joy. Low-carb and gluten-free. This post for Spinach and Zucchini Lasagna first appeared on September 3, 2014. Spread 1/4 of the meat sauce into bottom of 13x9-inch baking dish sprayed with cooking spray.