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All the flavors of lasagna made into a heathly low carb version and baked to cheesy perfection!
I’ll admit, I was on the fence about making this. I’ve been cooking Italian food, since I learned how to cook and always felt there was no replacement for pasta. Well there really isn’t, but when you’re on the Keto WOE, you learn to adapt!
I had a monstrous zucchini that grew in my garden and wasn’t sure what to make with it and it just so happens, that it was the length of my baking dish!
It’s honestly absolutely delicious and I will most definitely be making it again!
How to Make Zucchini Lasagna
Ingredients
2 medium zucchini, sliced very thin (with a mandolin or wide vegetable peeler)
1 Batch Homemade Italian Meat Sauce (see my recipe here)
2 cups shredded mozzarella cheese
1 1/2 cups ricotta cheese
1/2 cup grated parmesan cheese
2 tablespoons dried parsley
2 tablespoons fresh basil
2 eggs
Preparation
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 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.
*If you use your own sauce, please recalculate your macros.
More Keto and Low Carb Italian inspired recipes…
Italian Breadsticks
Creamy Tuscan Chicken Skillet
Baked Italian Meatballs
Chicken Parmesan Casserole
Chicken Florentine Casserole
Instant Pot Chicken Marsala
Zucchini Lasagna - Keto and Low Carb
Ingredients
- 2 medium zucchini sliced very thin (with a mandolin or wide vegetable peeler)
- 1 Batch Homemade Italian Meat Sauce see my recipe here
- 2 cups shredded mozzarella cheese
- 1 1/2 cups ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 tablespoons dried parsley
- 2 tablespoons fresh basil
- 2 eggs
Preparation
- 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 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.
how many minutes do I put the zucchini in the oven for to dry them out? In the instructions and in the blog post the minutes were omitted.
10 minutes, sorry about that! I’ve since corrected the recipe to reflect this.