low carb vegetarian lasagna – my lunches this week

Hello happy people!

Hope your Sunday finds you well. Just a quick hi and wishes for a productive and speedy week!  I’ve been sick all week, but I’m finally on the mend. Hope you enjoy the vegetarian lasagna as much as I do!

adapted from What Runs Lori – Paleasagna



  • 1 white onion,  diced
  • 15 oz can diced tomatoes,  low sodium
  • 1 green bell pepper,  chopped
  • 6 oz can no salt added tomato paste
  • 3 Tbsp Italian spice blend
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 cloves of garlic,  minced
  • 1 pound of zucchini, sliced
  • 1/2 cup ricotta cheese
  • 2 cups Greek yogurt, plain
  • 1 head of broccoli,  roughly chopped
  • 1 egg or egg substitute
  • 1/2 cup mozzarella cheese


  1. Preheat oven to 375° and lightly grease 13 x 9 casserole dish.
  2. In a large skillet, heat 1 Tbsp of olive oil and add diced onions.  Sauté on medium-high until softened,  3-5 minutes.
  3. Add the canned tomato,  tomato paste, spices,  salt, pepper, and minced garlic. Cook for 10 minutes and then set aside.
  4. In a medium bowl, combine ricotta cheese,  Greek yogurt, broccoli, and egg. Mix thoroughly.
  5. In casserole dish,  arrange one layer of zucchini slices on bottom.  Spread 1/2 the tomato mixture on top of the zucchini.  Top with 1/2 the Greek yogurt broccoli.  Repeat.
  6. Top the lasagna with 1/2 cup mozzarella cheese.
  7. Bake for 30 minutes.
  8. Allow to cool for 10 minutes.

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