Skinny Zucchini Lasagna | Keto / Low Carb
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!
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
- black pepper
Instructions
- 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.