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Low Carb Lasagna

Filed Under: 100-150, Cheese, Eggs/Egg Whites/Egg Replacer, Entrees, Gluten Free, Grain Free, Low Carb, Nutritional Yeast, Recipe Makeover, Recipes, Sugar Free, Vegan

By Kelly M 23 Comments Jump to Recipe

This is one of those happy things.

Lasagna 12

This lasagna is crazy delicious. It’s filled with cheese and sunshine! Redundant, I know.

Once upon a time, my second grade self was allowed to eat my favorite (highly caloric) lasagna for dinner as a treat for being accepted into that professional choir. The audition room smelled of the chestnut piano and freshly lit candles.

Our memories of beauty shape what we find magical today, and sometimes it seems like we can’t capture that beauty again. However, as we get older I feel we are even better equipped to enjoy our lives. Those songs are every bit as magical, but this lasagna? Even better. And you won’t miss the noodles. Pinky promise.

Lasagna 11

Ten years of choir later and here I am. Somehow I’m lucky enough to have the best mom in the world, amazing friends, a wonderful school, and a job I adore (yes, they pay me to do this and no, I couldn’t believe it either). After 6-12 hours of rehearsal every week for a decade, I’m ready to reap what I’ve sung.

There’s this incredible summer program where we practice all day every day for a few weeks, and then boom we put on an opera. (Life is short, but opera is long.) How perfect! I sign up, audition, and get cast. Excellent! Complacency at its finest.

Lasagna 8

I love camp, and while most of the campers are younger, some are my age and we’ve all become fast friends. They’ve been singing for 3 or 4 years, which is nice and everything but clearly I have so much more experience and deserve my own parade.

But while the other older kids get called in for coachings and rehearsals and costume fittings, I stay behind with the youngsters. I quickly realize that my ‘starring role’ is simply in the ensemble. No lines, no singing, no name. Ouch.

Lasagna 13

Okay, okay, this is fine! I should make the most of it. I know. This lasagna is still frighteningly delicious without any meat or noodles, so I know how to make a great recipe out of seemingly unappealing ingredients, whether they be an ensemble cast or a bunch of vegetables. (But seriously make this lasagna. Talk about a star.)

Great, so I’ll make the most of this program. The problem is that it involves me performing, no matter how brilliantly, as the second tree from the left in the back row. So that’s fine if you’re seven years old and don’t have APs to prep for, friends to catch up with, and an actual job to work on. (Not to mention needing to re-learn my native language, as there was a proposition at the end of every phrase in that sentence. English honors, here I come.)

Lasagna 1

Why did that girl get a part and not me? I don’t know. I’d ask my mother, but she’s getting an MRI right now. And so it hit me.

It. doesn’t. matter.

I didn’t get a part in a play. So what? The sky didn’t fall (not even in the more-cool yet still-dangerous Adele way). Everything is still good. I’m still incredibly lucky to have what I do, and be who I am.

Lasagna 2

I know for a fact you deserve that excellent grade/starring role/promotion/throne to a small European country, but maybe you didn’t get it and that sucks.

Let’s say you were a brilliant macarena dancer as a child. Your 1 maca 2 maca 3 macarena could move people to tears. You stayed in nights and weekends perfecting the grace of your moves and the utter nuance of the hey, macarena! finale. But then something changed.

Lasagna 3

As it turns out, you’re also the Yo Yo Ma of the kazoo. You spend some time honing your kazooing skills, and the people in your alternative wind ensemble are just floored with your talent and charm.

Then you switch schools. You have this large circle of friends and take all these fascinating classes and get involved in all these clubs. Suddenly you spend your nights and weekends with your friends, studying for your high level classes, and participating in your new extracurriculars.

Lasagna 4

So what about that kid with a macarena and a dream? Over the summer, you decide to audition for a community macarena swan lake. You’ve put in thousands of hours of rehearsal and sure you’re a bit rusty but no one here has near the experience you do and they’re all younger than you and you have all this talent and charm and seniority and then they hand out the cast list.

You’re macarena skunk #3.

Lasagna 5

WHAT. the actual fudge? Even that kid who is three years younger and fell during the audition got a better part. At least her macarena tree has a solo. Oh yeah, and she stands directly in front of you the entire time. (They’re younger but taller. It’s not easy being fun sized.)

So what happened? You spend your entire childhood preparing for your moment as the macarena swan and end up with something that, well, stinks. You were (and still are) an incredible dancer, and yet you didn’t get what you deserve. You could get discouraged, but instead you look at this wonderful life you’ve made for yourself. You are so loved.

And I hate to spoil the ending, but everything is going to be amazing. Really.

Lasagna 6

Now let’s deal with this. If a certain undertaking is constantly shoved to the bottom of the list, it means something’s gotta to give. You can either stick your nose back to the macarena grindstone at the expense of fully embracing your new life, or you can accept the good news I have for you.

Good news? Yes! You’re evolving in other ways! This one aspect of your life doesn’t define you anymore, and that’s wonderful. But sometimes we hold on because we don’t know how to let go.

Lasagna 7

If you want to actively maintain this part of your life, kudos to you. Maybe you can stage manage or choreograph, but regardless you’ll be the best darned macarena skunk #3 there ever was. Or you can teach a lesson in the art of letting go and make a graceful exit.

Sometimes I wonder exactly what I’m going to do with my life. Then realize I’m not sure, and that it’s okay.  I’m alive and I’m the luckiest girl on earth.

Lasagna 9

inspired by Skinnytaste

Yield: 6 servings

Low Carb Lasagna

45 minPrep Time:

50 minCook Time:

1 hr, 35 Total Time:

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Ingredients

  • 1 medium onion, chopped
  • 1 teaspoon minced garlic
  • 1 pound mushrooms, chopped
  • 1 (28 ounce) can crushed tomatoes
  • 3 tablespoons fresh basil, chopped and divided
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon dried oregano
  • salt + pepper
  • 1 eggplant
  • 4 medium zucchini
  • 1 (15 ounce) container fat free ricotta (feel free to use vegan ricotta)
  • 1 egg, or 1 tablespoon Ener-g egg replacer mixed with 2 tablespoons water
  • 2 tablespoons nutritional yeast or shredded parmesan
  • 1/4 cup shredded cheese

Instructions

  1. Heat a large greased pot over medium high heat. Add chopped onion and cook, stirring occasionally, until translucent, about 5 minutes. Stir in garlic and cook until fragrant and slightly golden, about 2 minutes. Add in chopped mushrooms and cook until the liquid has released and evaporated. Stir in the crushed tomatoes, 2 tablespoons fresh basil, and oregano. Salt and pepper to taste. Bring to a boil, then reduce heat to low. Cover and simmer for about 40 minutes, or until very thick, rich, and flavorful.
  2. Preheat oven to 425°F. Line two baking sheets with aluminum foil and set aside.
  3. Meanwhile, slice the zucchini and eggplant into 1/8 inch thick slices and arrange on the prepared baking sheets. Liberally salt the zucchini and eggplant and set aside for 10 minutes. (Don't worry, you won't be eating the salt. We're just using it to draw out excess moisture.) After 10 minutes, rinse the zucchini and eggplant, thoroughly dry to remove any remaining moisture, and return to the baking sheets. Bake in the oven at 425°F for 12-15 minutes until golden.
  4. In a medium bowl, combine the ricotta, remaining 1 tablespoon fresh basil, egg or egg replacer, and nutritional yeast. Salt and pepper to taste, and set aside.
  5. Line a 9x13 inch baking pan with aluminum foil and grease the foil. Spread 1/3 of the tomato mixture onto the bottom of the pan. Arrange 1/2 of the roasted zucchini and eggplant over the sauce. Then place 1/2 of the ricotta mixture on top of the veggies. Spread another 1/3 of the tomato mixture on the ricotta. Layer the remaining veggies, place the remaining ricotta on top, spread with the remaining tomato mixture, and finally top with the shredded cheese. Bake in the oven at 425°F for about 35 minutes, or until the top is completely golden and beautiful. Let stand for a few minutes and devour.

Notes

To keep vegan, use vegan cheese.

7.8.1.2
355
http://www.foodiefiasco.com/low-carb-lasagna/

Nutrition

Calories: 120 cal
Fat: 1 gram g

Lasagna 14

Is there something you’ve let go?

Maybe it’s lasagna with noodles? I mean, this low carb lasagna is the bomb dot com.
signature

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Filed Under: 100-150, Cheese, Eggs/Egg Whites/Egg Replacer, Entrees, Gluten Free, Grain Free, Low Carb, Nutritional Yeast, Recipe Makeover, Recipes, Sugar Free, Vegan

About Kelly M

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Comments

  1. Ellen says

    July 30, 2014 at 3:12 am

    Whoa. You've convinced me to give eggplant another shot. I will leave the Macarena in your very capable hands though. Hugs to you !!
    Reply
  2. Jo says

    July 30, 2014 at 8:12 am

    ive made this before and i can vouch for how delicious it is! ive never gone back to 'traditional' noodle lasagna. because im impatient, i usually pan fry the zucchini and eggplant just to get rid of the water and get them golden. ill try to oven roast one day! what i like about this dish is i can load on as much sauce and cheese as i please since theres no noodles and its really just veggies. pretty guilt free ;)
    Reply
  3. Julie (A Case of the Runs) says

    July 30, 2014 at 8:19 am

    It's okay not to know your future! Every moment and interaction is a chance to change your course. =)
    Reply
  4. Mia (Mia in Germany) says

    July 30, 2014 at 8:27 am

    Yum, love eggplant :) This sounds really good, and I can smell it, I swear! I haven't let go of anything except gluten and cow's milk, but as gluten free lasagna noodles are a PITA because they mostly have to be pre-cooked which ends in a mess, I usually make noodle-free lasagna. So, this is it for me ;-)
    Reply
  5. Betty says

    July 30, 2014 at 9:41 am

    Hi, Kelly! Just a question that popped in my mind when I saw your lasagna pictures. Is the lasagna on the floor? And why a newspaper as a place mat? You will excuse me, but that's not very appealing. Thanks much! Betty
    Reply
    • Margaret Lee (Grandmommy) says

      August 9, 2014 at 3:18 am

      maybe not - but, I'm sure this is the top of the cabinet - and for a teenager really cutesy. Grandmommy Margaret
      Reply
  6. Bob says

    July 31, 2014 at 7:04 am

    Phew grasshopper! So you have done stuff you enjoy and passed on some of your experiences of that to youngsters and made a great vege lasagna. That's pretty good cause your heart and head have developed and learned and created all at at the same time. So top that. Heck you wrote it down as well! Enough said. But I'll have it on the balcony with the lorikeets for lunch on Saturday (rather than with the newspaper on the tiles).
    Reply
  7. Briana Thomas says

    August 1, 2014 at 2:50 pm

    While singing is great and all (I personally love to sing opera in the shower)...you obviously have talents in other areas as well. I don't think you need to worry about not getting cast in a musical production when you can make amazing-looking culinary concoctions that are HEALTHY...PLUS take gorgeous pictures of them. ;)
    Reply
  8. Lesli callahan says

    August 7, 2014 at 12:31 pm

    Love this recipe!!!
    Reply
    • Kelly M says

      August 8, 2014 at 2:21 pm

      So glad you enjoyed it!
      Reply
  9. Margaret Lee (Grandmommy) says

    August 9, 2014 at 3:15 am

    I would bet you were the cutest tree and skunk there ever was. Love your blog. Question: I see you posting getting a blog site up and running. What if you wanted instead to blog about something else? Health problems and how I understand - offering comfort to those dear people who are affected or something else like that? Grandmommy Margaret
    Reply
  10. Julie Gordon says

    August 22, 2014 at 5:54 pm

    I made this recipe the other night and I absolutely loved it. My husband, who rarely eats vegetables even gobbled it up AND took a helping of seconds. This is one for the recipe books.
    Reply
    • Kelly M says

      August 22, 2014 at 8:12 pm

      Yay! I am so happy you and your husband enjoyed this. :)
      Reply
  11. Melissa says

    August 29, 2014 at 12:34 pm

    Absolutely delicious! I do wish there was some pasta in there to make it feel more like lasagna, but the taste was great. :)
    Reply
  12. Gezza says

    October 15, 2014 at 7:34 am

    Did I miss something? What was the apple cider vinegar for? I'm not an intuitive cook so everything has to be explained to me?
    Reply
  13. Bianca says

    November 22, 2014 at 9:07 pm

    Can you use anything else besides zucchini?
    Reply
    • Dulcie de Kock says

      November 28, 2014 at 8:47 am

      Hi Bianca! Yellow squash or eggplant would both be excellent substitutes for the zucchini! Yellow squash is your best bet, with a very similar taste and texture, but eggplant would also suffice with a similar taste and slightly softer texture. Both swaps are easier to find in the winter:-)
      Reply
  14. Nami says

    July 30, 2015 at 7:54 pm

    Looks super yummy! :) Any idea what the carb count is per serving?
    Reply
    • Kelly M says

      August 1, 2016 at 9:38 pm

      Hi Nami! Unfortunately I do not have full nutritional information for all of my recipes, but you can calculate the full stats online here if you'd like. xo
      Reply
  15. Debi says

    October 23, 2015 at 9:48 am

    Thank you Kelly - this looks great I can't wait to try. My son was just diagnosed four days ago with Type one diabetes at 19. His fav food is Lasagna (and Garfield his fav cat since 6 yrs old) and he is an aspiring screenwriter/director. He has loved being in plays for nine years and certainly can relate to disappointments. Thanks for sharing your recipe and your heart
    Reply
    • Foodie Fiasco says

      February 22, 2016 at 9:19 pm

      Hi Debi, I hope your son enjoyed the recipe!
      Reply
  16. Leala says

    September 12, 2016 at 12:11 pm

    What do you do with the apple cider vinegar?
    Reply
    • Kelly M says

      September 12, 2016 at 1:04 pm

      Hi Leala! It helps round out the flavor without adding additional salt. That being said, feel free to leave it out if you'd like!
      Reply

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