Love lasagna but don't want all the carbs? This recipe is for you! The delicious trick is using thinly sliced zucchini (courgette) ribbons in place of pasta. Gluten-free, Paleo, and vegan-friendly.

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  • Preparation Time

    20 minutes
  • Cooking Time

    1 hour
  • Difficulty Rating

  • Health Level

  • Serves



  1. 4 medium zucchinis / courgettes, about 7 oz / 200 g each
  2. 1 tsp / 6 g salt
  3. 2 Tbsp / 30 ml olive oil
  4. 2 cloves fresh garlic, minced
  5. 1 cup / 70 g mushrooms, chopped or sliced
  6. 2 cups / 60 g raw spinach or:
    • 1 cup / 156 g frozen spinach, thawed
  7. 2 cups / 480 ml roasted or stewed tomato, preferably homemade (½ recipe) or from a carton
  8. 10 large green olives, chopped
  9. ⅛ tsp / ¼ g ground black pepper
  10. 1 tsp / 1 g dried or fresh/chopped oregano
  11. 1 tsp / 1 g dried or fresh/chopped thyme
  12. 1 cup / 168 g artichoke hearts or bottoms, canned in water and drained
  13. ⅓ cup / 10 g fresh basil leaves, chopped
  14. 2 Tbsp / 17 g pine nuts
  15. 1½ cups / 340 g regular mozzarella + ½ cup / 50 g Parmesan cheese, grated or:
    • ⅔ recipe Easy Vegan Cheese (if made with raw macadamia nuts, no presoaking is required


  1. Preheat oven to 375°F / 190°C.
  2. Slice each zucchini/courgette into ⅛-inch / ¼-cm or thinner “ribbons.” Add them to a large bowl with the salt, and toss to coat well. Set aside to allow the moisture to drain out, about 20 minutes.
  3. Warm 1 teaspoon/ 5 ml oil in a lidded medium non-stick skillet over medium heat. Add 1 clove garlic and all the mushrooms, and cook until tender and lightly browned, about 5 minutes.
  4. Add spinach leaves, cover, and remove from heat. Set aside to let leaves wilt naturally.
  5. Puree half the tomatoes with 1 clove of garlic, all the oregano, thyme, black pepper, and olives. Combine with remaining tomatoes. Set aside.
  6. Puree together artichoke hearts, basil leaves, pine nuts, and remaining olive oil, and set aside.
  7. When the zucchini/courgette has been draining for 20 minutes, pour out the salty water, and rinse the ribbons well. Dry them by pressing with a cheesecloth or paper towel to remove as much excess moisture as possible.
  8. In a 13x9x2-inch / 33x23x5-cm or similar pan, spread half the tomato mixture on the bottom.
  9. Follow by layering a third of the zucchini/courgette ribbons, followed by half the artichoke pesto, then half the mushroom-spinach sauté, and finally, a third of the cheese.
  10. Repeat steps 8 and 9, but without the cheese. Place a layer of the remaining zucchini/courgette, and top with the remaining cheese.
  11. Cover and bake for 20 minutes; then remove cover and continue baking for 20 minutes. The lasagna is ready when the cheese is smooth and lightly golden.
Serving size: ⅛ recipe Exchanges per Serving: ½ Carb, 1 Protein, 1 Fat, 1 Veg

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Comments 16

  1. Ossie-Sharon
    This lasagne looks very tempting, but I’m a little lost, I’m about to start my second week but I don’t understand how you supposed to know when or why you can substitute a meal in the plan?
    Have I missed out on some literature? I notice that the recipe gives quantities for; carbs,protein,fat and veg I don’t feel like I understand the plan ,this bothers me.picklegilly

    • Hi, Picklegilly. If you click on “Exchange mode” in the toolbar above your menu, you will see the exchanges allotted to you per meal and for the entire day (at the bottom). You can slip a recipe in according to those numbers – though they don’t have to be a 100% perfect match. For example, you can have two servings of this lasagna recipe (1 carb, 2 protein, 2 fat, 2 veg) at your Sunday dinner instead of what is currently listed (2 carb, 3 protein, 1 fat, 1 veg).

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