The moment that the weather starts turning (which it is presently in Seattle) I immediately start craving comfort food. For me there is nothing more cozy than lasagna!! But because I can’t have the old fashioned variety, I am all for making up alternatives that give me the same feel without the gluten, dairy or eggs. And this time I have made it low carb too!
I really got the coolest effect from the vegetable sheeter I used, and as you will see in the video, it was pretty effortless. But if you do not have or want this attachment, you could definitely just use a sharp knife or mandolin and create thin sheets of zucchini and combine them to make a full layer of zucchini.
The whole lasagna held together surprisingly well! I mean it truly cut so nicely and stayed in a nice even square which really helped the experience of eating it! And it tasted like “lasagna” in every possible way- I didn’t miss a single noodle!
One more thing- it is a such a large lasagna that you can feed your family well and have lots left over for lunches or a second dinner!
- 2 tablespoons olive oil
- 1 pound spicy pork sausage
- 2 cups sliced mushrooms
- 1 yellow onion, thinly sliced
- Kosher salt
- 1.5 pounds Fresh Almond Ricotta (it’s a triple recipe of my How to Make Almond Ricotta)
- 10 ounces Frozen Spinach, thawed and chopped
- 1 cup roughly chopped fresh basil
- Kosher salt and black pepper to taste
- 1 26 ounce jar of organic marinara
- 2 tablespoons olive oil
- 1 pound pork sausage
- 6 large zucchini, sheeted or thinly sliced into “pasta sheets”
- 2 tablespoons olive oil
- Preheat the oven to 425 degrees. You will need a deep 9x13” baking dish.
- Make a triple batch of the Almond Ricotta and keep it in a large mixing bowl. Add in the chopped spinach and fresh basil and season to taste with kosher salt and black pepper.
- In a heavy pan, add two tablespoons of olive oil and the pork sausage, cook over medium heat, breaking it up as it cooks. Cook until its mostly cooked through, about 5 minutes. Transfer the sausage to a plate and add the mushrooms and onions to the pan and sausage fat still in the pan. Cook over medium-high heat about 5 minutes and then transfer them to the same plate.
- To assemble the low-carb no pasta lasagna, this is what you do:
- Drizzle the bottom of a deep 9x13 baking dish with two tablespoons of olive oil. Drape some of the zucchini sheets across the bottom of the dish.
- Spread about ¼ of the jar of marinara sauce (about 1 cup) over the top of the zucchini pasta.
- Spread about half or a little more of the ricotta mixture to the pan and spread it evenly. Cover the ricotta with another layer of zucchini sheets.
- Spread about ¼ of the jar of marinara sauce (about 1 cup) over the top of the zucchini pasta.
- Next add the sausage, mushrooms and onions to the dish and then top with the rest of the ricotta mixture and spread it smoothly. Cover the ricotta with another layer of zucchini sheets. This will be the final layer of zucchini sheets so make it look nice!
- Top the lasagna with the rest of the tomato sauce in a nice thick layer and then bake the lasagna at 425 degrees for 30-40 minutes until its hot and bubbly around the edges.
Print Recipe
What’s a vegetable sheeter? Do you have a video of it in action?
It’s a tool you connect to your mixer. You might have to buy it separately. Here is the video on YouTube https://youtu.be/WgpdLTW6Ttk You should subscribe to her channel.
Thank you Stefanos!!
Is there 2 lbs of sausage in recipe? I don’t see where the second pound listed is added?
Hi Laura- it was just one pound (although you are welcome to add two!) and I put it in with the onions and mushrooms in one layer!
I use leek sheets instead of pasta but looking forward to try the zucchini too. Thanks!
OMG that is so smart!! I have never heard of that but am looking it up and going to try it!
Wow. Just found you, new problems with dairy, wheat and red meat and soy hates me,excited to read and try your recipes, thanks
Awesome Maureen!! All of the recipes are marked here and don’t hesitate to email with any questions!
this is my kind of lasagna, since I don’t need the pasta and am trying to avoid it but miss the traditional lasagna flavors, I don’t even really like pasta in lasagna so this version is much appreciated!
I’m interested in making this for a friend who recently found out she has a gluten, dairy and soy allergy. I was just wondering if this can be frozen? Thanks!
Absolutely you could freeze this!