A delicious no-noodle lasagna that is low-carb, gluten-free, and loaded with vegetables!
Okay guys, so it’s the last day of fall and I’m posting a Vegetarian Harvest Lasagna! After countless times of making this recipe, I’ve finally managed to get it right. This is my first time adding sweet potato and sage to a lasagna because I wanted it to taste seasonal, instead of your traditional meat, cheese, and noodle lasagna (which I love). I wanted to make this one different.
And even though it’s a harvest lasagna that uses in-season fall vegetables, most of the vegetables are still in season during the winter. Wait, did I say winter? Where did fall go? I can’t believe it’s the first day of winter tomorrow and Christmas is in five days! I am so not ready for Christmas! Maybe I can celebrate Christmas on the last day of winter 😀
But the good news is that this lasagna is low-carb, gluten-free, low in calories, but still tastes delicious! So go ahead and enjoy this lasagna any time of the year!
How to make the perfect no-noodle lasagna:
Start by cutting the zucchini into long strips. You will need a mandolin adjusted to about 1/8th inch thick, it’s quick and easy this way, but please be careful not to slice the tips of your fingers.
Since zucchini tends to be very watery, grilling them first will help to soften and reduce moisture. After grilling, I place them on a plate until all zucchini strips have been grilled.
If after the 30 minutes of baking are up you still find there is too much water in the baking dish, drain and finish baking uncovered.
After placing the sauce on the bottom of the baking dish, layer it with zucchini noodles and sweet potato rounds.
Top it with the cheese mixture and then the tomatoes and kale sauce. Repeat layers until you run out of ingredients.
Leave the top free of cheese. Cover and bake for 30 minutes. Remove and add cheese and bake uncovered for 10 minutes.
Let sit for 5 to 10 minutes and then cut into big pieces.
Roasted Tomatoes For Topping
These Roasted Tomatoes are an extra step but they are so good.
Slice 3 plum tomatoes into 1/4″ slices and place on a baking sheet covered with parchment paper. Generously sprinkle with salt, pepper and dried thyme. Bake at 300 degrees Fahrenheit for 45 minutes to an hour.
- 2 zucchini, sliced into 1/8" thick long pieces
- 2 small roasted sweet potatoes sliced into rounds
- 1 cup small curd organic cottage cheese
- 2 cups raw mozzarella or another raw cheese
- 1 tsp olive oil, plus water if needed
- 1 onion, chopped
- 10 garlic cloves, minced
- 2 cans fire roasted tomatoes
- 4 large leaves of dinosaur kale, chopped
- 1.5 tsp ground sage
- 1 tsp thyme
- 1 tsp sea salt (save 1/2 tsp salt for cheese mixture)
- 1/4 tsp black pepper
Preheat oven to 375 degrees.
In a pan, sauté onions in olive oil for 5 minutes on low/medium heat (add a little water to the pan to prevent sticking).
Once onions are tender, add garlic and sauté for two more minutes.
Add tomatoes, kale, sage, thyme, sea salt, and pepper. Simmer for 20 minutes.
Meanwhile slice zucchini into 1/8” thick slices, place on a cooling rack in the oven and bake for about 2-3 minutes on each side.
In a medium bowl combine cottage cheese, mozzarella cheese, and 1/2 teaspoon salt. Mix well.
In an 8x8 casserole spread 1/3 cup of the tomato sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup cheese mixture, and then top with sweet potato rounds, sauce, zucchini, and cheese. Repeat the process until all your ingredients are used up, leaving the top free of cheese (this will be added in the last 10 minutes of baking).
Cover with foil and bake for 30 minutes. Remove the foil from the baking dish, add the remaining 1/2 cup cheese mixture and bake uncovered for 10 minutes.
Let stand 5 to 10 minutes before serving.
Serving size: 1
Calories 291 / Fat 14g / Carbs 20g / Protein 22g / Fiber 3g / Sodium 875mg / Sugars 8g