Vegetable Lasagna
A simple and easy Vegetable Lasagna, with white sauce and mushrooms. Only 9 Fresh Ingredients and 20 Minutes Hands-On time. Gluten-Free. Low-Carb. Keto.
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Mushrooms, peppers, spinach and onion form the “meat” of the lasagne, and thinly sliced zucchini is the “pasta”. Those get layered with a rich all-natural marinara and a creamy cauliflower “béchamel”.
It might not be the prettiest dish we’ve ever made, but it’s definitely one of the most delicious. It was quick to prepare and quick to assemble.
Ingredients to Make Vegetable Lasagna:
- zucchini
- onions
- bell peppers
- button mushrooms
- dried thyme
- marinara sauce
- cauliflower florets
- heavy cream
- butter
- garlic clove
- mozzarella cheese
How to Make Vegetable Lasagna:
- Preheat oven 350ºF/180C.
- Bring a pot of water to the boil and cook the cauliflower for 10 minutes.
- While the cauliflower cooks, sauté the onions, mushrooms, peppers and spinach together over a medium heat until cooked. Approximately 10 minutes.
- Toss the cauliflower into a food processor and add the melted butter, garlic, cream and water. Blend until smooth.
- Layer all the different elements in a 8×8″ baking dish in the following order: cauliflower sauce, zucchini slices, marinara sauce, mushroom/pepper/spinach mix. Repeat until you run out of everything.
- Top with cheese and bake for 20 minutes and then broil for about 5 minutes. Until the cheese is golden and bubbly.
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Vegetable Lasagna
Ingredients
- 2 zucchini sliced thinly lengthwise
- 2 onions (diced)
- 2 bell peppers (any color, diced)
- 8 oz button mushrooms diced
- 1 tsp dried thyme
- 2 cups marinara sauce (use homemade, or a compliant brand)
For the cauliflower “white sauce”:
- 3 cups cauliflower florets
- 1/2 cup heavy cream
- 1/4 cup butter (melted)
- 1 garlic clove (minced)
- 1/4 cup water (the water that the cauliflower cooked in)
- to taste salt/pepper
- 1/2 cup mozzarella cheese, shredded
Instructions
- Preheat oven 350ºF/180C.
- Bring a pot of water to the boil and cook the cauliflower for 10 minutes.
- While the cauliflower cooks, sauté the onions, mushrooms, peppers and spinach together over a medium heat until cooked. Approximately 10 minutes.
- Toss the cauliflower into a food processor and add the melted butter, garlic, cream and water. Blend until smooth.
- Layer all the different elements in a 8×8" baking dish in the following order: cauliflower sauce, zucchini slices, marinara sauce, mushroom/pepper/spinach mix. Repeat until you run out of everything.
- Top with cheese and bake for 20 minutes and then broil for about 5 minutes. Until the cheese is golden and bubbly.
Notes
More Dinner Recipes:
- Low-Carb Keto Bunless Cubano (Cuban Stuffed Pork)
- Pan-Seared Pork with Marsala Mushroom and Peas
- Spicy Pork Tacos
- Mongolian Pork Stir Fry
- Pork Chili With Butternut and Kale
Did You Make This Ranch Oven Baked Pork Chops Recipe?
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