Low-carb Lasagna

19 thoughts on “Low-carb Lasagna”

  1. This looks seriously wonderful! I was just telling Mike that I’ve been missing your recipes. :) This one is a definite winner and one I’ll be eating very soon! It’s like a summer-time lasagna (and I love zucchini).

      1. I can’t even imagine – work, a photo class, all of the other life stuff, cooking, blogging and a little one. I’d be so wiped out. How is the class going? Your photos look fantastic (they always have…but that shot of the zucchini is awesome!).

  2. This looks SO good! I love the idea of cutting the carbs and eating more veggies. I’m going to make this soon. Thanks!

    1. Thanks, Mandy! I know it’s not quite zucchini season, but I couldn’t wait to post this. I guess your zucchini season is probably not the same as mine though :)

    1. Thanks! The eggplant is a good idea too. It would probably stand up to the rest of the ingredients better than the zucchini which is so soft.

  3. Looks great Laura! I love reading your posts.. Fun stuff! I have recently experimented with using zucchini/squash instead of pasta noodles. I was trying to make noodles healthier for London and he loves them and can’t tell the difference! I just shred them into noodle like strips with a vegetable peeler and stir fri. You should try if you are doing low carb!

    1. That’s a great idea. I had heard of using spaghetti squash instead of noodles, but I never thought of shredding up the squash. Natalie loved the lasagna I made with zucchini so I’ll definitely try that.

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