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Grain-Free Lasagna {Zucchini Lasagna} - low carb with dairy-free option
Course: Entree
Cuisine: Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, THM:S, Vegan
Keyword: Zucchini Lasagna
Prep Time: 1 hour hour 40 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 2 hours hours 10 minutes minutes
Servings: 8
Calories: 199kcal
This Zucchini Lasagna is the perfect recipe for lasagna lovers who want to eat lower carb or avoid grains. With this grain-free lasagna, there's even a dairy-free option. You won't miss the pasta on this one!
Print Recipe
Marinara Sauce
- 1/2 bell pepper
- 6 cups tomatoes (preferably fresh)
- 2/3 onion
- 1/2 celery stalk
- 1 clove garlic
- 1 teaspoon chili powder
- 2 tablespoons apple cider vinegar
- 2 tablespoons raw honey
- 1 tablespoon salt
- 1/3 teaspoon oregano
- 1/2 teaspoon basil
Everything Else
- 3 zucchini (sliced thinly lengthwise)
- 2-3 pasture-raised eggs (see Recipe Notes for egg-free option)
- 3-4 cups raw mozzarella cheese (grated; about 1 pound; see Recipe Notes for dairy-free options)
- coconut oil (for frying)
Blend together the ingredients for the marinara sauce, and boil together for at least 1 hour. The longer you boil, the thicker it gets.
Preheat oven to 350 degrees.
Whip up the eggs in a shallow bowl.
Fry the zucchini by dredging in egg (or the substitute) and then frying in oil, turning once. It's ready when golden brown.
Assemble your lasagna. First, spread about 1 cup marinara, followed by 1/3 of the zucchini, and then about 1 cup of cheese. Repeat until you have 3 full layers - we usually put an extra cup or so of cheese on top.
Bake for about 30 minutes, until the top is slightly brown.
- For Egg-Free option - Use 3 teaspoons Powdered Egg Replacer mixed with 4 tablespoons water; OR 2 tablespoons organic ground flaxseed mixed with 4 tablespoons warm water.
- For Dairy-Free option - I am going to be working on some cheese you could use, but in the meantime, try this Vegan Mozzarella (from coconut and suitable for low carb), this one (from cashews - cashews have a higher carb count so be careful with this if you are on a low-carb diet), or this one from dairy-free yogurt (not suitable for very low-carb diets).
- Homemade Chili Powder Option: My "Best" Basic Chili Powder is a great make-your-own option for chili powder.
- Sweetener Alternatives: You could use xylitol, organic sucanat, or 1 scoop stevia for low carb - see How to Use Stevia.
- Left Over Marinara: The Marinara Sauce in this recipe makes about 6-7 cups, but you only need 3 for the lasagna - save the rest for spaghetti!
- THM Details: This is an "S" for those on the Trim Healthy Mama plan.
- Keto / Low-carb: This recipe as is both a keto lasagna and a low-carb lasagna.
Calories: 199kcal | Carbohydrates: 14g | Protein: 13g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 74mg | Sodium: 1169mg | Potassium: 539mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1755IU | Vitamin C: 38.8mg | Calcium: 243mg | Iron: 1mg | Net Carbs: 11g