vegeterian

Prepare a low-carb, vegetarian, and gluten-free Zucchini Lasagna loaded with mozerella, parmesan, and riccota cheese and baked to perfectionat only 5 net carbs per serving!

Zucchini Lasagna (Not Watery!)

zucchini

mozzarella cheese, shredded

olive oil

garlic,

onion, diced

tomatoes,

tsp Italian seasonings

tsp black pepper

Salt

basil leaves

ricotta cheese

cheese,

Preheat the oven to 350 degree F. Line a baking tray with parchment paper and keep it aside.

Trim the ends and slice the zucchini lengthwise to uniform strips using a mandolin.

Place the zucchini strips on the prepared baking sheets next to each other and bake them for 20 minutes by flipping them to the other side halfway through. Set aside to cool.

Meanwhile, prepare the sauce. Heat a pan with olive oil and garlic; saute for a minute and add the onion. Cook the onion for 2-3 minutes and add the crushed tomato.

Simmer the sauce and cook for 5 minutes. Finally add in the basil, Italian sauce, pepper, and salt. Keep the sauce aside.

For the filling; combine the ricotta, parmesan, egg, black pepper, and salt in a bowl. Mix it and set it aside.

For assembling the lasagna; add 2 tablespoons of prepared sauce to a medium casserole dish. Arrange a layer of pre-baked zucchini strips. Add ⅓ cup of prepared ricotta filling followed by ¼ cup saucer and ¼ cup of mozzarella cheese. Repeat the same for three layers.

For the final layer end with Lasagna strips arranged in a criss-cross pattern. Add the remaining cheese on top and cover the lasagna with aluminum foil. Bake the lasagna for 30 minutes at 350 degrees F.

Remove the foil and bake further for 10 more minutes until the cheese is melted.

Allow the zucchini lasagna to cool for 30 minutes. Before serving, slice the lasagna and serve it warm.

Vegan Butternut Pumpkin Mac ’n’ Cheese Recipe

pumpkin

macaroni

1.5 tbsp plain all-purpose flour

310 ml soy milk

g dairy-free cheese

garlic powder

tsp dijon mustard

tbsp nutrtional yeast

nutmeg

tsp finely chopped thyme

sage

sea salt and ground pepper

g panko breadcrumbs

Preheat the oven to 200°C (400°F). Line a baking tray with baking paper. 

Place the chopped butternut on the prepared tray and bake for 20 minutes or until soft and cooked through. Transfer the pumpkin to a bowl and lazily mash it with a fork to create a lumpy mash. Reduce the oven temperature to 160°C (320°F). 

Cook the macaroni according to the packet instructions until just before al dente. Drain and set aside in a medium baking dish. 

Heat the olive oil in a saucepan over medium heat. Sift in the flour and stir constantly for 2 minutes until you have a roux. Once the roux starts to bubble, gradually whisk in the soy milk a little at a time. When all the milk has been incorporated, stir in three-quarters of the cheese, the garlic powder, mustard and nutritional yeast and cook, stirring, for 8–10 minutes, until thickened. Remove from the heat and stir through the nutmeg, thyme, chilli and sage. 

Pour the cheese sauce over the cooked pasta, add the mashed butternut and gently mix to combine. Season with salt and pepper, then scatter the remaining cheese and the breadcrumbs over the top.

Transfer to the oven and bake for 30 minutes or until the breadcrumbs are crisp and golden. 

Allow the mac ’n’ cheese to cool for 10 minutes before serving.

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Zucchini Lasagna (Not Watery!)

Vegan Butternut Pumpkin Mac ’n’ Che...

Top 2 vegeterian recipes from across the web

The most viewed vegeterian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Zucchini Lasagna (Not Watery!)

Vegan Butternut Pumpkin Mac ’n’ Che...

The most viewed vegeterian recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine