Vegetable Lasagna - Low Carb, quick & easy, vegan
Author: Annelina Waller
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
I have always loved vegetable casseroles. Since I now have a microwave, the whole thing is also much faster. This layered casserole is very quick to prepare and with 800 kcal for the whole casserole, it is wonderful for light and easy cooking.
  • 1 small casserole dish (mine is 20x20)
  • 7-8 medium tomatoes
  • 1 medium zucchini
  • 250 g tofu (paprika tofu or smoked tofu)
  • *Sauce:*
  • 150 g chickpeas from a jar, washed
  • 200 ml vegetable broth
  • juice ¼ lemon
  • 2-3 tbsp yeast flakes
  • 3 tsp nutmeal
  • 1 clove of garlic or 1 tsp garlic powder
  • Salt and pepper to taste
  • Optional coconut aminos.
  1. For the sauce, mix all ingredients in a blender until creamy, season with salt and pepper to taste.
  2. For the lasagna:.
  3. Cover the bottom of the baking dish with tomatoes, sprinkle with tofu and cover with zucchini. Put some coconut aminos on the zucchini, or salt and pepper. Then put the ¼ of the white sauces on top and continue layering until the casserole dish is full.
  4. Finish with the chickpea sauce, and decorate with tomatoes and tofu crumbs.
  5. Bake the casserole in the microwave for 15 minutes until done.
  6. Serving size: 1 Calories: 402 Fat: 17 Saturated fat: 2.4 Carbohydrates: 25.4 Sugar: 12.6 Fiber: 13.9 Protein: 29.4
  7. Notes
  8. For the lazy version, you can also mix hummus with vegetable broth and yeast flakes for a gravy consistency.
Calories: 402 Fat: 17 Sugar: 12.6 Fiber: 13.9 Protein: 29.4
For the lazy version, you can use hummus and mix it with vegetable broth
and nutritional yeast, so you get a nice sauce consistency.
Recipe by Annelina Waller at