Keto Zucchini Lasagna
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
8
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Calories
361 kcal
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Course
Main Course
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Cuisine
Italian
Keto Zucchini Lasagna
Description
This lasagna begins by thinly slicing zucchini and lightly baking the slices to remove moisture, preventing the dish from becoming watery. The ricotta cheese mixes with eggs, Parmesan, fresh basil, parsley, and seasoning to form flavorful creamy layers.
Layers alternate between zucchini slices, dollops of the ricotta mixture, savory homemade Italian meat sauce, and shredded mozzarella. Multiple thin layers build depth, with extra mozzarella on top creating a golden, bubbly crust during baking.
The lasagna-like assembly delivers a rich, savory meal with recognizable hearty and cheesy characteristics despite replacing pasta with vegetables. It’s suitable as a main course that aligns with keto dietary preferences.
Ingredients
- 2 zucchini sliced very thin (with a mandolin or wide vegetable peeler, medium
- 1 Batch Homemade Italian Meat Sauce see my recipe here
- 2 cups mozzarella cheese shredded
- 1 ½ cups ricotta cheese
- ½ cup Parmesan Cheese grated
- 2 tablespoons parsley dried
- 2 tablespoons basil fresh
- 2 egg
Instructions
- Preheat oven to 400F. Lightly salt the zucchini, place on a baking rack over a baking sheet. Bake in the oven for 10 minutes. Remove from the oven and place on paper towels to drain. This is a key step, otherwise your lasagna will be watery.
- Add the ricotta cheese, eggs, parmesan, basil, parsley, salt and pepper to a large bowl and mix until well combined.
- Add some sauce to the bottom of a 9 x 13 casserole dish that has been sprayed with nonstick spray. Add the slices of zucchini, then add some of the ricotta cheese mixture over the top. Add some of the meat sauce and smooth out with a spoon or spatula, then top with some mozzarella cheese.
- Add more zucchini, ricotta cheese mixture, meat sauce and mozzarella cheese. Repeat the layers until all the zucchini is used.I ended up with about 7 layers because my slices were super thin. I skipped the mozzarella on the last layer and doubled it on the top because, well who doesn't love a cheesy crust!? I also added a grating of parmesan cheese as well.
- Bake, uncovered, for 30 minutes. Turn the temperature up to 450 and bake 5-10 more minutes or until the cheese is melted and slightly golden. Allow to cool slightly before cutting into it and serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 28g | 56% |
| Fat | 24g | 37% |
| Saturated Fat | 11g | 55% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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