Very Vegetable Lasagna

Love lasagna but don't want all the carbs? This recipe is for you! The delicious trick is using thinly sliced zucchini (courgette) ribbons in place of pasta. Gluten-free, Paleo, and vegan-friendly.

Click to get more Easy, Healthy Recipes

Ingredients

1. 4 medium zucchinis / courgettes, about 7 oz / 200 g each
2. 1 tsp / 6 g salt
3. 2 Tbsp / 30 ml olive oil
4. 2 cloves fresh garlic, minced
5. 1 cup / 70 g mushrooms, chopped or sliced
6. 2 cups / 60 g raw spinach or:
   • 1 cup / 156 g frozen spinach, thawed
7. 2 cups / 480 ml roasted or stewed tomato, preferably homemade (½ recipe) or from a carton
8. 10 large green olives, chopped
9. ⅛ tsp / ¼ g ground black pepper
10. 1 tsp / 1 g dried or fresh/chopped oregano
11. 1 tsp / 1 g dried or fresh/chopped thyme
12. 1 cup / 168 g artichoke hearts or bottoms, canned in water and drained
13. ⅓ cup / 10 g fresh basil leaves, chopped
14. 2 Tbsp / 17 g pine nuts
15. 1½ cups / 340 g regular mozzarella + ½ cup / 50 g Parmesan cheese, grated or:
    • ⅔ recipe Easy Vegan Cheese (if made with raw macadamia nuts, no presoaking is required

---

Directions

1. Preheat oven to 375°F / 190°C.
2. Slice each zucchini/courgette into ⅛-inch / ¼-cm or thinner “ribbons.” Add them to a large bowl with the salt, and toss to coat well. Set aside to allow the moisture to drain out, about 20 minutes.
3. Warm 1 teaspoon/ 5 ml oil in a lidded medium non-stick skillet over medium heat. Add 1 clove garlic and all the mushrooms, and cook until tender and lightly browned, about 5 minutes.
4. Add spinach leaves, cover, and remove from heat. Set aside to let leaves wilt naturally.
5. Puree half the tomatoes with 1 clove of garlic, all the oregano, thyme, black pepper, and olives. Combine with remaining tomatoes. Set aside.
6. Puree together artichoke hearts, basil leaves, pine nuts, and remaining olive oil, and set aside.
7. When the zucchini/courgette has been draining for 20 minutes, pour out the salty water, and rinse the ribbons well. Dry them by pressing with a cheesecloth or paper towel to remove as much excess moisture as possible.
8. In a 13x9x2-inch / 33x23x5-cm or similar pan, spread half the tomato mixture on the bottom.
9. Follow by layering a third of the zucchini/courgette ribbons, followed by half the artichoke pesto, then half the mushroom-spinach sauté, and finally, a third of the cheese.
10. Repeat steps 8 and 9, but without the cheese. Place a layer of the remaining zucchini/courgette, and top with the remaining cheese.
11. Cover and bake for 20 minutes; then remove cover and continue baking for 20 minutes. The lasagna is ready when the cheese is smooth and lightly golden.

Serving size: ⅛ recipe Exchanges per Serving: ½ Carb, 1 Protein, 1 Fat, 1 Veg

---

Wasn't that delicious? Do you want more?