Low Carb Lasagna

This is one of my favorite recipes. It is so soul warming, belly filling, and..... healthy. "Whaaaaaat?!" you say... yes. It's so good. I've been making variations of this recipe for probably 8+ years but this time I decided to try hearts of palm lasagna noodles which were really fun and such a healthy noodle alternative.

You can also just use strips of zucchini and eggplant if you can't find the hearts of palm noodles.

This recipe is loaded with veggies but tastes so hearty. It took me about 30-40 min total to make but gave me enough food prepped for a few more dinners throughout the week.


2 cups mushrooms, diced

1 cup walnuts, diced


1 jar tomato pasta sauce

1 Tbsp. Italian seasoning

1 tsp. garlic powder

1 tsp. salt

1 zucchini

2 cups spinach

1 package of hearts of palm lasagna noodles (I used this brand)

Cheese or dairy free cheese alternative

Optional add ins:

Protein: ground beef, tofu, etc.

Nutritional Yeast: extra nutrient boost


  1. Preheat a skillet over medium heat. Add a small amount of oil and add mushrooms. Stir for 2-3 minutes then add in walnuts. Cook until slightly sauteed and soft.

  2. Add about 1/2 cup of tomato sauce, Italian seasoning, and garlic powder and stir.

  3. Turn off heat.

  4. In a glass dish, layer tomato sauce mix, zucchini, a sprinkle of salt, spinach, tomato sauce mix again, cheese or cheese alternative, spinach, hearts of palm lasagna noodles, tomato sauce mix again, and cheese.

  5. Top with a sprinkle of Italian seasoning and garlic powder.

  6. Cover with foil and bake at 350 degrees for ~ 15 minutes until zucchini is tender and cheese is melted. (*I used an electric oil core skillet as an oven so timing may slightly vary).

  7. Remove foil and bake for another 5 minutes.

  8. Allow to sit and cool off for 10 minutes before cutting and diving right in!