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Delicious Keto Zucchini Lasagna with layers of cheese and zucchini

Keto Zucchini Lasagna

A delicious low-carb alternative to traditional lasagna, made with zucchini, rich ricotta, and melted mozzarella, perfect for those on a keto diet.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian, Keto
Calories: 350
Ingredients Method Notes

Ingredients
  

Lasagna Ingredients
  • 4 medium zucchini Thinly sliced lengthwise
  • 2 cups ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1 cup marinara sauce (sugar-free)
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchini lengthwise into thin strips.
  3. In a bowl, mix the ricotta cheese, egg, Italian seasoning, salt, and pepper until well combined.
Assembly
  1. In a baking dish, spread a layer of marinara sauce at the bottom.
  2. Layer zucchini slices over the sauce, followed by a layer of the ricotta mixture, and then a layer of mozzarella.
  3. Repeat the layers until all ingredients are used, finishing with mozzarella and Parmesan on top.
Baking
  1. Cover the dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for another 10-15 minutes until the cheese is bubbly and golden.
  3. Let sit for a few minutes before slicing and serving.

Notes

Ensure zucchini slices are thin to avoid excess moisture. Consider adding sautéed vegetables like spinach or mushrooms for extra nutrition.
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