Skinny Zucchini Lasagna | Keto / Low Carb
Ready for the easiest, healthiest lasagna ever? This skinny zucchini lasagna swaps pasta noodles for tender zucchini ribbons and layers of melty cheese, so it stays perfectly keto and low carb.
Ingredients
- 2 zucchini sliced
- 200 g textured soy protein granules
- 1 onion chopped
- 200 g mushrooms chopped
- 400 ml tomatoes chopped
- 200 g Cheddar shredded; vegan or regular
- 200 g mozzarella sliced; vegan or regular
- fresh basil chopped
- 2 Tbsp extra virgin olive oil
- salt to taste
- black pepper to taste
Instructions
- Boil 400 ml of water and add some salt. Stir in the textured soy protein and let it soak for about 20 minutes.
- Warm 2 Tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and fry until translucent, 5-8 minutes.
- Add the soaked textured soy protein and the chopped mushrooms. Season with salt and black pepper, stir, and cook over medium heat for 8-10 minutes.
- Pour in the 400 ml of chopped tomatoes with their juice. Cook for another 15-20 minutes, until the sauce thickens.
- Remove the skillet from the heat and set aside for 10 minutes.
- Slice the 2 zucchini lengthwise into thin ribbons.
- Spread a little sauce from the skillet over the bottom of a baking dish, then layer the sliced zucchini on top.
- Add a layer of mozzarella, followed by a layer of shredded Cheddar and some basil leaves.
- Spoon tomato sauce over the top, then repeat the layers until the dish is full.
- Finish with a sprinkle of shredded Cheddar for a golden crust.
- Bake for 20 minutes in an oven preheated to 200 C.
Notes
For the best texture, grill or dry-sear the zucchini ribbons for about 1 minute per side before layering to remove excess moisture. Leftovers keep in the fridge for up to 3 days.