Skinny Zucchini Lasagna | Keto / Low Carb
Prep time
Cook time
Total time
Are you ready for the easiest, healthiest lasagna recipe ever? I'm talking about this skinny zucchini lasagna - it's absolutely perfect for a keto or low carb diet! Yum!
Serves: 4
  • 2 large zucchini, sliced
  • 200 g textured vegetable protein (soy)
  • 1 large golden onion, chopped
  • 200 g mushrooms, chopped
  • 400 ml chopped tomatoes
  • 200 g vegan cheddar, shredded
  • 200g vegan mozzarella, sliced
  • fresh basil, chopped
  • 2 Tbsp extra virgin olive oil
  • salt
  • black pepper
  1. Boil 400 ml of water. Add some salt. Add the textured soy and leave it for over 20 min.
  2. Warm 2 Tbsp of olive oil in a large skillet over medium heat. Add 1 chopped onion. Fry until translucent (5-8 min).
  3. Add the already prepared textured soy and chopped mushrooms. Season with salt and black pepper. Mix. Cook over medium heat for 8-10 min.
  4. Pour in 400 ml of crushed tomatoes with juice. Cook for another 15-20 min until the sauce becomes thicker.
  5. Remove the skillet from the heat and set aside for 10 min.
  6. Slice 2 large zucchini.
  7. Spread some sauce from the skillet over the bottom of a baking dish. Layer the sliced zucchini on top.
  8. Add a layer of mozzarella, followed by one layer of shredded cheese and basil leaves.
  9. Top with tomato sauce. Repeat until the dish is full.
  10. Sprinkle shredded cheese on top for the crust.
  11. Bake for 20 min in the preheated oven at 200 C.
Nutrition Information
Calories: 645 Fat: 27 g Carbohydrates: 71 g Sugar: 12 g Fiber: 17 g
Recipe by Gourmandelle | Vegetarian Blog at