This low carb lasagna is so delish you won’t even notice there’s no lasagna! With super thin zucchini slices, this lasagna recipe is healthy and vegetarian! This healthy lasagna is packed with veggies, cheese and spicy vegan crumble. I used a combo of sour cream and grated habanero cheese as a substitute for ricotta and it tastes amazing!
Recipe Below
Recipe
Ingredients
2 zucchinis
1.5 cups grated habanero cheese
1 cup sour cream
3 cups @yvesveggiecuisine veggie meatballs
1 cup baby spinach
1 small onion
2 tbsp olive oil
1/2 cup tomato sauce
Instructions
Preheat oven to 350.
With a vegetable peeler, create thin zucchini slices. Dab slices with a paper towel to remove moisture.
In a large pan add in olive oil, chopped onion, and extra chopped zucchini. Sauté until cooked.
In a bowl crumble veggie meatballs with 2 forks and add to pan. Mix in tomato sauce until mixture is thoroughly cooked.
In a small bowl combine sour cream and 3/4 of the cheese.
In a square baking dish, spread 1/2 of the tomato meat mixture. Add 1/2 of the zucchini slices. Add 1/2 of spinach on top. Spread 1/2 of the cheese mixture on top. Repeat this for the second layer and sprinkle remaining grated cheese on top.
Cover with foil and bake at 325 for 45 mins, remove foil and bake at 350 for 15 mins. Enjoy!