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Low Carb Vegetarian Lasagna
Just because you are a vegetarian on the Keto diet doesn’t mean there aren’t nice options out there for entrees! This meal is stuffed full of delicious, buttery yellow squash, savory tomato sauce and melty mozzarella cheese!
How to Make It
Step 1
Preheat an oven to 425 F. Spray a 9” x 13” pan with nonstick cooking spray. Slice a yellow squash into ¼” slices.
Step 2
Add ½ cup of tomato sauce to the bottom of the pan.
Step 3
Add in the first layer of squash and ⅔ cup of shredded cheese to the first layer.
Step 4
Continue alternating layers of sauce, squash and cheese but only adding ¼ cup between each layer and saving ½ cup of tomato sauce for the top layer.
Step 5
Finish with the rest of the cheese. Cover with foil and Bake for 45-50 minutes, removing the foil during the last 10-15 minutes to allow the cheese to brown.
Ingredients
- Yellow Squash 1 pound
- Spaghetti Sauce 1-½ cup
- Mozzarella Cheese 2-⅔ cup, shredded
- Step 1 Preheat an oven to 425 F. Spray a 9” x 13” pan with nonstick cooking spray. Slice a yellow squash into ¼” slices.
- Step 2 Add ½ cup of tomato sauce to the bottom of the pan.
- Step 3 Add in the first layer of squash and ⅔ cup of shredded cheese to the first layer.
- Step 4 Continue alternating layers of sauce, squash and cheese but only adding ¼ cup between each layer and saving ½ cup of tomato sauce for the top layer.
