Zucchini Lasagna

Zucchini Lasagna

Look guys! A recipe that isn’t a soup! Although, I do plan on writing up a split pea soup recipe in the next couple weeks…

But, to the recipe at hand.

Zucchini Lasagna

This lasagna is really good and good for you!  It’s pretty much just vegetables, but it won’t leave you missing the pasta. It is full of nutrients and fiber, so it satisfies and fills you up. A bonus: it’s low-carb, pretty easy to make and is a budget-friendly meal.

You’ll need:

1 ½ cups carrot, shredded

1 cup onion, diced

1 ½ tsp. garlic, chopped

3 medium zucchini

One 32 ounce can crushed tomatoes

1 ½ cups lentils, cooked or soaked overnight

1 tsp salt (plus extra to taste)

¼ tsp black pepper

¼ tsp red pepper flakes

¼ tsp dried thyme

½ tsp dried oregano

½ tsp dried basil


As you may have noticed, I tried something new with how I’m presenting the recipe this time. Do you like the pictures or would you prefer the typed out instructions? Leave a comment and let me know. Also, tell me what you think after you make this recipe!