Easy Vegan Zucchini Lasagna Low Carb Recipe

After some yummy dinner recipes that are also low-carb, like this creamy vegan cauliflower casserole and this vegan low-carb chili, I have another treat for you and it’s one you simply will not be able to resist because who can say no to lasagna? In this tasty vegan Zucchini Lasagna, ribbons of grilled zucchini zoodles replace lasagna noodles, cutting down on the carbohydrates and amping up the healthfulness. But if you think this is a recipe strictly for health freaks, think again. My teen, who claims he is allergic to everything healthy, gobbled it up and took seconds. Which makes it certifiably everyone-friendly. I made this recipe in a skillet just for the ease of it, but if you want a nicer presentation you can make it in a baking pan, as you would any lasagna. The reason this recipe works is that there is no deprivation here. You have all the deliciousness of a classic vegan lasagna. The grilled zoodles are incredibly tasty and are perfect with the ricotta and marinara. The lasagna even slices nicely if you let it stand long enough, although keep in mind it won’t set up as firmly as a regular lasagna. But it’s all very delicious, and in the end that’s all that matters.

Why you will love this Vegan Zucchini Lasagna

It’s delicious. The smoky, grilled zucchini noodles are so good with the tofu ricotta and the cashew parm. The mozzarella on top melts into a golden-brown pool that adds texture and creaminess to every bite. It’s everyone-friendly. Like I said, if a picky teen who thinks Takis and Sprite should be the mainstays of his diet – and tries every trick in the book to make it so – can love it, who won’t? It’s easy to make. It’s a lasagna, so yes, there are a few steps involved, but this is not a difficult recipe by any means and even if you are new at this there is no reason you should not be able to make it with decent success. You can make this in a skillet, as I did, to reduce cleanup and hurry things up, but you can also just do the final layering in a baking dish for a nicer presentation. It’s healthy. Every serving has 282 calories, 16 grams of protein and six grams of fiber. And, if you’re a low-carb eater, it has just 14 grams of net carbs, which is wonderful. You can make it in the slow cooker! Follow the instructions in my vegan crockpot lasagna recipe.

How to make Vegan Zucchini Lasagna

Rub some salt and pepper on the zucchini slices and toss with ½ tablespoon of olive oil. Heat a grill pan and spray with cooking spray or brush with a little bit of oil. When hot, place the zucchini slices on it, in batches, and grill until fairly tender and until grill marks appear on both sides. Make the tofu ricotta by placing all of the ricotta ingredients in a food processor. Process until you get a mixture with a ricotta-like texture.

Preheat the oven to 400 degrees Fahrenheit. In a saucepan, heat the remaining 1 tablespoon of olive oil. Add the garlic and saute until light blonde and fragrant, a few seconds. Add the onions, carrots and celery with some salt and pepper and saute until the vegetables soften, about five minutes.

Add the vegan sausage and saute a couple of minutes. Stir in the thyme and basil along with the red pepper flakes, if using. Then add the tomatoes with half a cup of water. Mix well and bring to a boil. Let the sauce cook 15 minutes or until a bright orange. Add salt and ground black pepper if needed.

Turn off the heat and remove half the tomato sauce from the saucepan and set aside. If using a baking dish, transfer the remaining half of the sauce to the baking dish, spread evenly, and continue. Over the tomato sauce remaining in the saucepan, layer on half the zucchini slices. Dollop the ricotta over it and spread it evenly. Top with half the vegan parmesan. Pour the remaining tomato sauce into the saucepan, spread evenly, then add another layer of the zucchini, ricotta and parmesan. Sprinkle the mozzarella shreds on top.

Place the skillet in the oven and bake 30 minutes. In last five minutes turn on the broiler on high so the cheese browns a bit. Let the lasagna stand a few minutes. The longer you let it stand the more it will set, although it will not be as firm as a regular lasagna made with wheat noodles. Garnish with fresh parsley, if desired. Slice and serve.