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Lazy Low-Carb Vegetarian Lasagna

Recipe by Chef Michele Ragussis
  • Cook Time 10 minutes
  • Serves 2 servings
  • Difficulty easy
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If you loved our lazy low-carb lasagna with meat sauce, you're going to love this vegetarian version! It's deconstructed lasagna, veggie style. A simple mix of spinach, zucchini, and mushrooms combined with a hearty onion and garlic marinara sauce and all the cheese your heart desires. Toss in It's Skinny low-carb, low-calorie fettuccine pasta, and you've got a delicious vegetarian lasagna pasta dish that's ZERO guilt, keto-friendly, low-carb, and out-of-this-world delicious. No need to slave in the kitchen for hours to make a vegetarian lasagna from scratch. Our lazy veggie lasagna pasta recipe is ready in about ten minutes flat.

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Fettuccine Pasta | It's Skinny
  • 1 package It's Skinny Fettuccine pasta
  • 1/2 zucchini, sliced
  • 2 cups spinach, rough chopped
  • 1/2 cup mushrooms, sliced
  • 1 bunch basil, rough chopped
  • 2 cups tomato sauce
  • 1/2 cup mozzarella cheese, shredded
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup ricotta cheese
  • 2 tbsp. olive oil
  • 1/4 tsp salt
  • 1/4 tsp pepper


Drain and rinse 1 package of It's Skinny fettuccine pasta; set aside.
Slice up the mushrooms and zucchini. Pro-Tip: use a vegetable peeler to get the perfect thin zucchini slices.
Heat up 2 tablespoons of olive oil in a skillet over medium-high heat. Add mushrooms and 2 cups of roughly-chopped spinach, saute until cooked down. Add zucchini, salt, and pepper, and saute the vegetables until tender.
Add your favorite tomato or pasta sauce, toss to combine, and heat until simmering. Toss in the It's Skinny fettuccine pasta, then mix in the ricotta cheese and Parmesan cheese. Mix until everything is well combined.
Top the lazy veggie lasagna with shredded mozzarella cheese and put the skillet under the broiler for 3-4 minutes, until the cheese is perfectly melted. Garnish with fresh chopped basil, dish up, and dig in!