Skinny Zucchini Lasagna | Keto / Low Carb
Gourmandelle.com
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!
Prep Time 25 minutes mins
Cook Time 55 minutes mins
Total Time 1 hour hr 20 minutes mins
Servings 4
Calories 645 kcal
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 200 g vegan mozzarella sliced fresh basil chopped 2 Tbsp extra virgin olive oil salt black pepper
Boil 400 ml of water. Add some salt. Add the textured soy and leave it for over 20 min.
Warm 2 Tbsp of olive oil in a large skillet over medium heat. Add 1 chopped onion. Fry until translucent (5-8 min).
Add the already prepared textured soy and chopped mushrooms. Season with salt and black pepper. Mix. Cook over medium heat for 8-10 min.
Pour in 400 ml of crushed tomatoes with juice. Cook for another 15-20 min until the sauce becomes thicker.
Remove the skillet from the heat and set aside for 10 min.
Slice 2 large zucchini.
Spread some sauce from the skillet over the bottom of a baking dish. Layer the sliced zucchini on top.
Add a layer of mozzarella, followed by one layer of shredded cheese and basil leaves.
Top with tomato sauce. Repeat until the dish is full.
Sprinkle shredded cheese on top for the crust.
Bake for 20 min in the preheated oven at 200 C.
Calories: 645 kcal Carbohydrates: 71 g Fat: 27 g Fiber: 17 g Sugar: 12 g