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Vegan zucchini lasagna layers with lentil ragu
Healthy low-carb lasagna with zucchini and lentils

Low-Carb Vegan Zucchini Lasagna

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
No pasta? No problem. Using zucchini slices as noodles is a brilliant way to eat more veggies. The rich, slow-simmered lentil ragu complements the fresh zucchini, leaving you satisfied but not weighed down.
🕒 Prep Time 35 mins
🍳 Cook Time 40 mins
⌛ Total Time 1 hr 15 mins
🍽️ Servings 4 servings
🔥 Calories 310 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Baking Dish
  • Mandoline Slicer
  • Skillet
  • Paper Towels

Instructions

1 ✓

Slice zucchini lengthwise into thin strips using a mandoline.

Tip: Even thickness ensures even cooking.
2 ✓

CRITICAL: Lay strips out, salt both sides, wait 20 mins. Pat thoroughly dry.

Tip: Salt draws out water (osmosis) preventing a soggy dish.
3 ✓

Sauté onion and garlic in oil until soft.

4 ✓

Add lentils and tomato sauce. Simmer 10 mins to thicken. Stir in basil.

Tip: A thick sauce is vital since zucchini absorbs nothing.
5 ✓

Preheat oven to 350°F (180°C). Grease baking dish.

6 ✓

Layer zucchini (overlapping slightly), ragu, zucchini. Top with cheese.

Tip: Top cheese layer seals in moisture.
7 ✓

Bake 30-35 mins until bubbly and browned.

Tip: Browning adds flavor.
8 ✓

Rest 15 mins before slicing.

Tip: Allows juices to redistribute and set.

Recipe FAQ

Why is it watery?
Zucchini is mostly water. You MUST salt and sweat them, then pat dry, or your lasagna will be soup.
Storage?
Good in fridge for 3-4 days. Reheat in oven to crisp up top.

Ingredients

  • 4 medium Zucchini
  • 1 can (15 oz) Tomato Sauce / Passata
  • 1 cup Cooked Lentils (rinsed)
  • 1 small Onion
  • 3 cloves Garlic
  • 1 bunch Fresh Basil
  • 3 tbsp Olive Oil
  • 2 tsp Salt (for sweating zucchini)
  • 1 pinch Pepper
  • 1 cup Vegan Cheese (shredded)