Diabetic & Me

Plant Based Zucchini Lentil Lasagna

Plant Based Zucchini Lentil Lasagna

Vegan (plant based) zucchini lentil lasagna. The perfect dish for any diabetic that wants to eat more healthy and keep those sugar levels low.

Ingredients

Lasagna:

  • 3 zucchinis, thinly sliced (30g carb)
  • 1 tin of diced tomatoes (13,2g carb)
  • 1 tin of lentils (33,2g carb)
  • 1 carrot grated (5,4g carb)
  • 1 brown diced onion (9g carb)

Chees sauce:

  • 1 cup of un-salted cashews (70,6g carb)
  • 2 table spoons nutritional yeast flakes (3g carb)
  • 1 cube of vegetable stock (3,1g carb)
  • 1 cup of nut milk (1,4g carb)
  • 1 table spoon garlic powder (7,1g carb)
  • 1 table spoon cumin (0,9g carb)
  • 1 table spoon chili flakes (1g carb)

Preparation method

Cheese sauce

  • Add cashews to boiling water with vegetable stock cube for 20 mins until tender
  • Add tender cashews (still in water) to NutriBullet or blender along with the rest of the cheese sauce ingredients
  • Blitz until it becomes a liquid

Filling

  • Fry onions in frying pan until golden brown
  • Add lentils, carrot, tinned tomatoes to onion in frying pan
  • Add all spices to frying pan

Add all in a rectangular oven proof dish

  • Smooth out the first layer of filling mixture
  • Top mixture with sliced zucchini until completely covered
  • Top entire zucchini layer with cheese sauce
  • Repeat above steps
  • Oven bake at 180 degrees celsius for 25-30 mins until cheese sauce turns golden brown and zucchini softens
Plant Based Zucchini Lentil Lasagna

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About the author

Ely is the founder of Diabetic & Me. He's a diabetic type 1 since 1996 having an insuline pump and CGM treatment. He believe's in a community where he can bring people with diabetes together where they can share their experiences, read about others, discover diabetic friendly places and more.

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