Keto Lasagna
A delicious keto-friendly lasagna made with zucchini instead of pasta, perfect for satisfying comfort food cravings without the carbs.
Ingredients
Vegetable Base
- 2 medium zucchini, sliced thinly Feel free to swap for another low-carb vegetable.
Cheese Filling
- 2 cups ricotta cheese
- 2 cups shredded mozzarella cheese Reserve some for topping.
- 1 cup grated Parmesan cheese
- 1 large egg
Sauce and Seasoning
- 1 jar marinara sauce (low carb if desired)
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For Baking
- Olive oil for drizzling Adds flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Thinly slice the zucchini and sprinkle with salt to extract moisture, allowing them to soften.
- In a mixing bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper until smooth.
Assembly
- In a greased baking dish, layer marinara sauce, zucchini slices, the ricotta mixture, mozzarella, and Parmesan cheese.
- Repeat the layering process until all ingredients are used up, topping with a generous layer of mozzarella.
- Drizzle with olive oil for added flavor.
Baking
- Bake for 30-35 minutes until golden and bubbly.
- Let it cool for a few minutes, then slice and serve.
Notes
Keto lasagna is great on its own, but consider serving it with a fresh green salad or keto-friendly garlic bread. For best results, pat zucchini slices dry after salting to avoid sogginess.