Low Carb Plant Based Protein-Packed Lasagna

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low-carb plant-based protein-packed zucchini lasagna: a comforting twist on a classic

if you love lasagna but want a lightened-up, low-carb version that’s still packed with flavor and protein, this zucchini lasagna is about to be your new go-to recipe!

made with tender zucchini “noodles,” a creamy tofu ricotta, and a savory marinara sauce, it’s hearty, satisfying, and totally plant-based.

taste and texture: a perfect balance

this lasagna has all the comforting flavors of a classic italian dish.

the zucchini noodles are tender yet sturdy, soaking up the savory marinara and adding a subtle veggie sweetness.

the tofu ricotta is creamy, cheesy, and lightly tangy, with just the right amount of richness to balance the fresh zucchini.

add vegan mozzarella on top for a melty, golden finish, and you’ve got layers of flavor and texture that will keep everyone coming back for seconds.

why it works: low-carb and protein-packed

zucchini replaces traditional pasta noodles, slashing the carbs while adding fiber and nutrients.

tofu takes the place of dairy ricotta, bringing a boost of plant-based protein to every slice.

thanks to the tapioca starch in the tofu ricotta, the lasagna holds together beautifully, creating a dish that feels indulgent but packs a nutrient-dense punch.

tips for avoiding watery lasagna

zucchini is delicious, but its high water content can lead to a soggy lasagna if you’re not careful. here’s how to keep things firm and flavorful:

1. salt the zucchini: sprinkling sea salt over zucchini slices draws out excess moisture. after about 15-20 minutes, blot them dry with a towel.
2. precook the slices: lightly grilling or baking the zucchini before assembling your lasagna helps remove even more water.
3. thicken your ricotta: the tapioca starch in the tofu ricotta keeps it creamy while preventing it from becoming too runny.
4. choose a thick marinara: avoid watery sauces by opting for a robust marinara with minimal added liquid.

how to make it

making this zucchini lasagna is straightforward and rewarding. here’s a quick rundown:

1. prep your zucchini by slicing, salting, and blotting it to remove moisture. precook the slices if desired.
2. whip up a creamy tofu ricotta in your food processor with extra-firm tofu, dairy-free milk, tapioca starch, nutritional yeast, and seasonings.
3. layer the zucchini, ricotta, and marinara in an 8 x 8-inch pan. repeat until all ingredients are used, finishing with a final layer of marinara.
4. bake at 375°F, covered, for 30 minutes, then uncovered for 10-15 minutes to get a bubbly, golden top.
5. let the lasagna rest before slicing for perfect layers and easier serving.

substitution options

• zucchini: swap it for thinly sliced eggplant or yellow squash for a slightly different flavor.
• tapioca starch: use arrowroot powder or cornstarch if you don’t have tapioca on hand.
• vegan mozzarella: skip it or replace it with a sprinkle of nutritional yeast for extra cheesiness without added fat.

storage tips

this lasagna stores beautifully, making it ideal for meal prep:

• fridge: keep leftovers in an airtight container for up to 4 days. reheat individual servings in the microwave or oven.
• freezer: freeze slices in a single layer, then transfer to a freezer-safe container. reheat from frozen at 350°F until hot and bubbly.

a healthier twist you’ll crave

this low-carb plant-based protein-packed zucchini lasagna has everything you love about the classic dish—layers of flavor, a creamy filling, and a hearty marinara—without the carb content.

with its high protein content and veggie-forward approach, it’s perfect for a weeknight dinner, meal prep, or even a family gathering. try it out, and enjoy a healthier take on comfort food!

if you like Low Carb Plant Based Protein-Packed Lasagna you’ll also love these other recipes of mine!

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