Very Veggie Lasagne

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A simple and easy Vegetable Lasagne, with white sauce and mushrooms. Only 9 Fresh Ingredients and 20 Minutes Hands-On time. Gluten-Free. Low-Carb. Keto.
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Very Veggie Lasagne

Is it just me or does anyone else also have those days where you can literally feel your body begging for vegetables? Those days when you realize that the closest thing to vegetables you’ve had all week was the lettuce on your Subway sub. Well, I created this recipe specifically for those days. Although, our Very Veggie Lasagne is yummy enough to feed to your family and friends even if they’re not having one of those veggies-craving days the way you are.

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 (we used the Mezzetta brand) and a creamy cauliflower “béchamel”. Even typing it out makes me drool. This was an insanely delicious lasagne and it really makes you question if meat is truly necessary to make a kick-ass lasagne.

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. I may have outdone myself with this one, but I’ll let you be the judge of that.

We served our rich, bubbling lasagne with a side of our Super Green Salad and its accompanying Parsley Lime Dressing. Yep. It was a serious veggie day. I wasn’t kidding when I said my body begged me for the green stuff. It clapped in joy like a seal when I fed it this meal. Try it for yourself and you’ll see what I mean.

Vegetable Lasagne with White Sauce

A simple and easy Vegetable Lasagne, with white sauce and mushrooms. Only 9 Fresh Ingredients and 20 Minutes Hands-On time. Gluten-Free. Low-Carb. Keto.
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Course: Main Course, Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 215.93kcal

Ingredients

  • 2 zucchini (sliced thinly lengthwise, use a mandolin if you have one)
  • 2 onions (diced)
  • 2 bell peppers (any color, diced)
  • 8 oz button mushrooms (250g ,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 [cauliflower cooking liquid] (the water that the cauliflower cooked in)
  • to taste salt/pepper
  • to taste cheese (shredded, we use about 1/2 cup)

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 8x8" 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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Tips and Tricks:
1. You can be creative and add or substitute any vegetables for this recipe.

Nutrition

Calories: 215.93kcal | Carbohydrates: 16.79g | Protein: 5.33g | Fat: 15.8g | Saturated Fat: 9.58g | Cholesterol: 47.51mg | Sodium: 528.35mg | Potassium: 862.64mg | Fiber: 4.77g | Sugar: 10.07g | Vitamin A: 2254.16IU | Vitamin C: 95.83mg | Calcium: 61.59mg | Iron: 1.93mg
Tried this recipe?Mention @LivingChirpy or tag #livingchirpy!

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Very Veggie Lasagna

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