Winter warmer. The most delicious low carb lasagna!

With cold weather comes the desire to eat hearty, warm, good-for-the-soul food. One of my fiancé all time favourite dishes is a meaty, cheesy home-made lasagna (and who can blame him). My go to ‘vegefied’ version of this winter warmer is delicious, filled with vegetables and tastes almost as amazing as the classic – without the grease & guilt. Instead of noodles, I layer my lasagna with spinach, zucchini and food processed cauliflower & broccoli. This can be made in bulk and frozen for later if desired. Final


  • 1kg mince of your choice (I used turkey mince)
  • 4 x zucchini (sliced flat like noodles) meat layer
  • ½ head cauliflower
  • ½ head broccoli
  • 1 brown onion (chopped)
  • handful of spinach
  • 1 jar of pasta sauce
  • 1 x garlic clove (minced)
  • 1 x 16oz light cottage cheese
  • ½ cup grated parmesan
  • ¾ cup light shredded mozzarella


Prep work

  • Preheat oven to 375 degrees
  • Line cooking sheet with baking paper
  • Spray lasagna dish with light olive oil

Zucchini Layer

  • Add zucchini slices, sprinkle with salt and bake 5 min on each side
  • When complete dab with paper towel to remove excess moisture

Broccoli & Cauliflower Layer

  • Place broccoli & cauliflower into food processor (or blender)
  • Pulse until rice size pieces

Meat sauce

  • Heat skillet. Add onion & garlic.
  • Once onion turns clear (approx. 6 min), add mince
  • Once mince is cooked add sauce and simmer for 5 minutes

Cheese layer

  • Mix parmesan and cottage cheese together

Start layerin’!

(this is the order I went but I don’t think you can go wrong)

  • Layer of meat sauce
  • Layer of broccoli & cauliflower
  • Layer of zucchini
  • Layer of cheese
  • Layer of spinach
  • Repeat as desired
  • Top layer finish with your mozzarella cheese
  • Cover with foil and back for 1 hour

Zucchini layer