Is there anything more comforting than a good lasagna?
With melted cheese and layers and layers of oozing goodness, I cannot think of anything I’d rather eat – especially during the winter!
But, come to think of it, is there really ever a bad time to eat lasagna? Uh… the answer is NO!
If you’ve followed my blog for any length of time, you probably know that I *try* to create seasonally inspired, low carb recipes and that’s not easy to do with lasagna.
But, I’m going to try…at least, let’s go for a low-ER carb lasagna recipe. Specifically, it’s my Vegetable Lasagna and I really hope you like it!
Let’s get cooking!
Servings: 8
Prep Time: 30 minutes
Cook Time: 45 minutes
What You Need:
- 7 oz. ricotta cheese
- 1/2 tablespoon dried thyme
- 1/2 tablespoon dried basil
- 1/2 tablespoon dried oregano
- 2 teaspoons minced garlic
- 4 cups pasta sauce (red or white)
- 1 lb of vegetable lasagna noodles, uncooked
- 2 yellow squash, sliced
- 2 small zucchinis, sliced
- 1 large red pepper, chopped
- 1/4 cup grated Parmesan cheese
What You Do:
- Preheat oven to 375 degrees F.
- Cook lasagna noodles according to directions on package.
- Mix herbs, garlic, and ricotta cheese in a bowl.
- Spread 1 cup of pasta sauce on the bottom of an 8″ x 11″ baking dish.
- Add a layer of vegetable noodles.
- Add a layer of vegetables.
- Spread a layer of the ricotta cheese mix over the vegetables.
- Repeat layers, finishing with pasta and sauce.
- Add Parmesan cheese to the top and cook (covered with foil) for 40 minutes.
- Uncover and bake 5 more minutes to brown top.
Vegetable Lasagna
8
servings30
minutes45
minutes600
kcalSavory, low-carb vegetable lasagna recipe that makes the perfect winter comfort meal without the added guilt of a typical traditional pasta-based lasagna recipe. This recipe calls for substituting vegetable lasagna in place of traditional pasta, which is mainly what makes this dish a low-er carb meal.
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Enjoy this winter recipe!
Ingredients
7 oz. ricotta cheese
1/2 tablespoon dried thyme
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
2 teaspoons minced garlic
4 cups pasta sauce (red or white)
1 lb of vegetable lasagna noodles, uncooked
2 yellow squash, sliced
2 small zucchinis, sliced
1 large red pepper, chopped
1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 375 degrees F.
- Cook vegetable lasagna noodles according to directions on package.
- Mix herbs, garlic, and ricotta cheese in a bowl.
- Spread 1 cup of Yo Mama’s low carb pasta sauce on the bottom of an 11″ x 8″ baking dish like this one.
- Add a layer of vegetable noodles.
- Spread a layer of the ricotta cheese mix over the vegetables.
- Repeat layers, finishing with pasta and sauce.
- Add Kraft Grated Parmesan Cheese to the top and cook (covered with aluminum foil) for 40 minutes.
- Uncover and bake 5 more minutes to brown top.
Notes
- Looking for low carb meal delivery kits with all the ingredients you need to make Healthy, 15-Minute Meals?? Try GOBBLE today!
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I’m new to this freezer coknoig thing, but I’m so excited to join the fun! Question, when it’s time to eat this yummy lasagna roll ups, do you defrost them or just take them straight from the freezer and pop them in the oven? Do you cook them covered? Thank you for sharing your wonderful experience! I’m a newlywed and I’ve been searching blogs like yours to gain some homemaker wisdom!
I make a similar recipe and I do cover the lasagna with aluminium foil while it bakes in the oven.
Thanks for answering that one, Susan! I did mention ‘covered with foil’ in Step 8 in the Directions, but perhaps I should have separated that direction into its own Step!
Thanks!