Creamy Low-Carb Veggie Lasagna
Indulge in a comforting classic without the carbs! This Creamy Low-Carb Veggie Lasagna reimagines a traditional favorite using layers of fresh vegetables and a delightfully cheesy filling. By replacing pasta with thinly sliced zucchini and yellow squash, this dish maintains all the delicious flavors of lasagna while being friendly for low-carb lifestyles. The marriage of savory sausage, earthy mushrooms, and rich cream cheese creates a satisfying meal that is sure to impress both pasta lovers and health-conscious eaters alike. Perfect for family dinners or meal prepping, this flavorful dish proves that eating low-carb can be both satisfying and scrumptious!
N/A
Servings
240
Calories
9
Ingredients
Ingredients
white mushrooms
8 (sliced)
ricotta cheese
8 (ounces)
chive & onion cream cheese
8 (ounces)
diced tomatoes with mild green chilies
15 (ounces)
shredded Mexican cheese blend
16 (ounces)
yellow squash
2 (medium, sliced lengthwise)
zucchini
2 (medium, sliced lengthwise)
mild ground sausage
1 (pound)
grated parmesan cheese
1 (cup)
Instructions
1
Prepare your vegetables by washing them thoroughly. Slice the mushrooms, yellow squash, and zucchini into thin, even strips lengthwise to create layers.
2
Preheat your oven to 475°F (245°C).
3
In a large skillet over medium-high heat, add 2 teaspoons of extra virgin olive oil and the ground sausage. Sauté until the sausage is browned and cooked through, ensuring to break it into small pieces.
4
Add the sliced mushrooms to the skillet and cook briefly until just tender, being careful not to overcook them as you want to retain some moisture for the lasagna.
5
In a food processor or blender, combine the ricotta cheese, chive and onion cream cheese, and cooked mushroom-sausage mixture until smooth and creamy. Set aside.
6
Lightly grease a large casserole dish with olive oil and sprinkle 1/2 cup of grated parmesan cheese on the bottom to create a crust.
7
Layer the bottom of the dish with half of the sliced yellow squash, ensuring to cover as much surface area as possible.
8
Spread half of the creamy mixture over the squash layer, followed by half of the shredded Mexican cheese blend. Repeat the layering process with the remaining squash, creamy mixture, and cheese.
9
Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes.
10
After 45 minutes, carefully remove the foil—be cautious of steam—and return the lasagna to the oven for an additional 15 minutes uncovered to allow for some evaporation of excess moisture.
11
Once finished baking, remove the dish from the oven and let it cool for at least 20 minutes to help it firm up. This resting period enhances the flavors and texture significantly.
12
Before serving, sprinkle with your choice of fresh or dried herbs for an added burst of flavor. Slice into portions and enjoy this delectable low-carb lasagna!
Nutrition Information
16
Fat
8
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Low-Carb Veggie Lasagna?
It is a low-carb alternative to traditional lasagna that uses thinly sliced yellow squash and zucchini instead of pasta noodles, combined with a creamy cheese and sausage filling.
Is this lasagna suitable for a keto diet?
Yes, with only 8 grams of carbohydrates per serving, it is a keto-friendly meal option.
What are the main vegetables used in this recipe?
The primary vegetables used are zucchini, yellow squash, and white mushrooms.
How many calories are in a serving of this lasagna?
Each serving contains approximately 240 calories.
What type of meat is used in the filling?
The recipe calls for one pound of mild ground sausage.
Can I make this recipe vegetarian?
Yes, you can omit the ground sausage or replace it with a plant-based meat alternative to make it vegetarian-friendly.
What temperature should I set my oven to?
The oven should be preheated to 475°F (245°C).
How long does the lasagna need to bake?
The total baking time is 60 minutes: 45 minutes covered with foil and 15 minutes uncovered.
Why do I need to let the lasagna rest after baking?
Letting it rest for at least 20 minutes allows the lasagna to firm up and the flavors to fully develop.
What makes the cheese filling creamy?
The creaminess comes from a blend of ricotta cheese and chive and onion cream cheese.
How do I prepare the squash and zucchini?
They should be washed and sliced lengthwise into thin, even strips to serve as the 'noodles' for the layers.
What kind of cream cheese is recommended?
The recipe specifically uses chive and onion cream cheese for added savory flavor.
How much protein is in one serving?
Each serving provides 20 grams of protein.
Do I need to cook the mushrooms beforehand?
Yes, the mushrooms should be sautéed in the skillet with the sausage until they are just tender.
What is the purpose of the parmesan cheese on the bottom of the dish?
Sprinkling parmesan on the bottom of the greased dish helps create a flavorful crust.
Is there any shredded cheese in this recipe?
Yes, it uses 16 ounces of a shredded Mexican cheese blend between the layers.
How much fat is in this dish?
There are 16 grams of fat per serving.
Can I use different types of squash?
While the recipe calls for yellow squash and zucchini, you could use similar summer squashes that can be sliced thin.
Should the creamy mixture be blended?
Yes, use a food processor or blender to combine the ricotta, cream cheese, and mushroom-sausage mixture until smooth.
What are the tomatoes with green chilies used for?
They are part of the ingredient list to add moisture and a mild kick to the lasagna profile.
What kind of oil should I use for sautéing?
The recipe recommends extra virgin olive oil.
Is this recipe good for meal prepping?
Yes, it is described as perfect for meal prepping and family dinners.
Do I need to peel the zucchini before slicing?
No, the instructions indicate to wash them and slice them; peeling is not necessary.
How many ingredients are in this recipe?
There are a total of 9 ingredients used in this dish.
What can I use for a garnish?
You can sprinkle the finished lasagna with your choice of fresh or dried herbs.
Why is the lasagna baked uncovered for the last 15 minutes?
This allows excess moisture from the vegetables to evaporate so the lasagna is not too watery.
How much ricotta cheese is required?
The recipe uses 8 ounces of ricotta cheese.
Is this dish spicy?
It uses mild ground sausage and mild green chilies, so it is generally savory rather than spicy.
Can I use a blender if I don't have a food processor?
Yes, the instructions state that a food processor or blender can be used for the creamy mixture.
What size casserole dish should I use?
The recipe recommends using a large casserole dish.