Low Carb Vegan Lasagne

Indulge in this hearty, flavor-packed Low Carb Vegan Lasagne, a healthy twist on a comforting classic! Featuring thinly sliced zucchini as a wholesome and gluten-free alternative to traditional pasta, this recipe is perfect for those looking to cut back on carbs without sacrificing flavor. A creamy, dairy-free cashew ricotta pairs beautifully with layers of rich, herby marinara sauce made from sautéed vegetables and crushed tomatoes. Fresh spinach and melted vegan mozzarella add extra nutrition and indulgence to every bite. Easy to assemble and ready in just over an hour, this plant-based lasagne is a crowd-pleaser that works just as well for weeknight dinners as it does for special occasions. Perfect for vegans, low-carb enthusiasts, and anyone seeking a nutritious comfort-food makeover!

Nutriscore Rating: 63/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Sprinkle vegan mozzarella cheese evenly over the top.

Step 8

Bake the lasagne in the preheated oven for 30-35 minutes, or until bubbly and golden on top.

Step 9

Let the lasagne cool for 5-10 minutes before slicing and serving.

Nutrition Facts

Serving size	(2290.5g)

Amount per serving	% Daily Value*
Calories	2465.7

Total Fat 153.4g	0%
Saturated Fat 55.2g	0%
Polyunsaturated Fat 17.7g
Cholesterol 0mg	0%
Sodium 11832.7mg	0%
Total Carbohydrate 194.2g	0%
Dietary Fiber 30.7g	0%
Total Sugars 94.3g
Protein 67.0g	0%

Vitamin D 43.9IU	0%
Calcium 1921.6mg	0%
Iron 24.0mg	0%
Potassium 5625.6mg	0%

*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.

Source of Calories

Fat: 56.9%

Protein: 11.0%

Carbs: 32.0%