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

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)

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