Ingredients

  • Serves 5-6 people
  • 3 large zucchini (peel into thin long sheets around 0.5cm thickness)

  • 8 fresh king oyster mushrooms (sliced lengthways around 0.5cm thickness)

  • 30 g + 30 g olive oil

  • salt and black pepper to taste

  • 6 cloves of garlic (minced)

  • 800 g tomato puree

  • 5 g rosemary (remove leaves from stem)

  • 5 g thyme (remove leaves from stem)

  • 600 g cheddar and mozzarella shredded cheese  

  • 5 g english parsley for garnish (sliced)

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Recipe Courtesy of
Asian Food Network

Low Carb Vegetarian Lasagna

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Make this easy low carb vegetarian lasagna, super simple and super healthy. No need for hassle with pasta sheets when you sub them out for zucchini layers instead!
  • Medium
  • 30 min
  • 60 min
  • 15 min
  • 4 steps
  • 10 Ingredients
  • Medium
  • 4 steps
  • 10 Ingredients
  • 30 min
  • 60 min
  • 15 min

Instructions

  1. Cook Mushrooms

    • On high heat, sear mushrooms in a pan with 30g olive oil

    • Season with salt and pepper

    • Cook the mushroom for 10mins to draw out the moisture

    • Set aside to rest



  2. Making the sauce

    • In a same pan, add 30g olive oil and sautee Garlic till golden brown.

    • Pour tomato puree, pepper, thyme and rosemary, stir and bring it up to a boil.

    • Lower heat and simmer for 10mins. 

    • Set aside.

    Making the sauce


  3. Layer the lasagna

    • Lay out a thin layer of zucchini followed by a thin layer of mushrooms on a casserole/tray. 

    • Pour enough of sauce to slightly cover the mushrooms and sprinkle cheese.

    • Repeat this process to make it into 3-4 layers.

    Layer the lasagna


  4. Baking the lasagna

    • Pre-Heat oven to 200⁰C

    • Bake it for 200⁰C for 30mins or until golden brown and bubbly on the top

    Baking the lasagna


Plate and Serve!

Serve garnish with fresh English parsley.

Plate and Serve!
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    Ingredients
    • Serves 5-6 people
    • 3 large zucchini (peel into thin long sheets around 0.5cm thickness)

    • 8 fresh king oyster mushrooms (sliced lengthways around 0.5cm thickness)

    • 30 g + 30 g olive oil

    • salt and black pepper to taste

    • 6 cloves of garlic (minced)

    • 800 g tomato puree

    • 5 g rosemary (remove leaves from stem)

    • 5 g thyme (remove leaves from stem)

    • 600 g cheddar and mozzarella shredded cheese  

    • 5 g english parsley for garnish (sliced)

    Nutrition
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