Low Carb Vegan Lasagne
Elevate your plant-based dining with this flavorful Low Carb Vegan Lasagne, a nutritious twist on a classic comfort dish. Made with thinly sliced zucchini in place of traditional noodles, this recipe is perfect for those seeking a low-carb, grain-free option without sacrificing flavor. Layers of creamy cashew ricotta, robust marinara sauce, fresh spinach, and melty vegan mozzarella create a decadent, dairy-free masterpiece that’s as wholesome as it is satisfying. Packed with nutrient-rich vegetables, this easy-to-make lasagne is ideal for family dinners, meal prep, or even entertaining guests. Ready in just over an hour, it’s a must-try for anyone craving a healthy, plant-based twist on Italian cuisine.
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Recipe Information
Ingredients
- 4 medium-sized Zucchini
- 1.5 cups Cashews
- 2 tablespoons Lemon juice
- 3 tablespoons Nutritional yeast
- 2 cloves Garlic
- 0.5 cup Unsweetened almond milk
- 1 teaspoon Salt
- 1 tablespoon Olive oil
- 1 medium Yellow onion
- 1 medium Carrot
- 1 medium Red bell pepper
- 2 tablespoons Tomato paste
- 2 cups Crushed tomatoes
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 3 cups Spinach
- 1 cup Vegan mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C).
Use a mandoline slicer or a sharp knife to slice the zucchinis lengthwise into thin strips resembling lasagne noodles. Lightly salt them and set them aside on a towel to release excess moisture.
Soak the cashews in hot water for 15 minutes. Drain them and add to a blender along with lemon juice, nutritional yeast, garlic cloves, almond milk, and salt. Blend until smooth to make the cashew ricotta.
Heat olive oil in a large skillet over medium heat. Dice the onion, carrot, and red bell pepper, then sauté them until softened, about 5-7 minutes.
Stir in the tomato paste and cook for 1 minute. Add crushed tomatoes, dried basil, and dried oregano. Simmer the sauce for 10 minutes. Season with extra salt to taste.
In a large baking dish, start layering your lasagne. Begin with a thin layer of marinara sauce at the bottom. Add a layer of zucchini slices, followed by a layer of cashew ricotta and a handful of fresh spinach leaves. Repeat this process until all ingredients are used, finishing with a top layer of marinara sauce.
Sprinkle vegan mozzarella cheese evenly over the top.
Bake the lasagne in the preheated oven for 30-35 minutes, or until bubbly and golden on top.
Let the lasagne cool for 5-10 minutes before slicing and serving.
Nutrition Facts
Calories |
2466 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 11833 mg | 514% | |
| Total Carbohydrate | 194.2 g | 71% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 94.3 g | ||
| Protein | 67.0 g | 134% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1922 mg | 148% | |
| Iron | 24.0 mg | 133% | |
| Potassium | 5626 mg | 120% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
