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.
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Serving Size 6servings
Ingredients
2zucchinisliced thinly lengthwise
2onions(diced)
2bell peppers(any color, diced)
8ozbutton mushroomsdiced
1tspdried thyme
2cupsmarinara sauce(use homemade, or a compliant brand)
For the cauliflower “white sauce”:
3cupscauliflower florets
1/2cupheavy cream
1/4cupbutter(melted)
1garlic clove(minced)
1/4cupwater (the water that the cauliflower cooked in)
to tastesalt/pepper
1/2cupmozzarella 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 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.