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Keto Zucchini Lasagna (No Pasta Lasagna!)

Keto Zucchini Lasagna: Comforting No Pasta Delight

Experience a delicious, low-carb twist on traditional lasagna with this Keto Zucchini Lasagna, featuring layers of zucchini, savory meat sauce, and creamy ricotta.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 2.5-3 pounds Zucchini sliced 1/3 inch thick
  • 1.5 lbs Ground Meat lamb, beef, turkey, or a vegan substitute
  • 15-16 ounces Whole Milk Ricotta Cheese
  • 1 large Egg
For the Sauce
  • Extra Virgin Olive Oil for brushing and cooking
  • 1 medium Onion finely chopped
  • 4-6 cloves Garlic minced
  • 1 teaspoon Dried Oregano or 1 tablespoon fresh
  • 3 cups Marinara Sauce low-sugar sauce
  • a pinch Chili Flakes optional
Seasoning
  • Salt and Pepper to taste
  • 1/4 teaspoon Fennel Seeds optional
  • to taste Nutmeg
For Garnish
  • 8 leaves Fresh Basil torn
  • Pecorino Romano Cheese optional, for topping

Equipment

  • Oven
  • baking dish
  • Skillet
  • Colander
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchini into 1/3 inch thick rounds. Place in a colander, sprinkle with salt, and let drain for 15-20 minutes.
  3. Lightly brush each zucchini slice with olive oil and season with pepper.
  4. In a large skillet, heat a tablespoon of olive oil over medium heat. Add chopped onion and minced garlic, sauté for about 5 minutes.
  5. Increase heat and add ground meat to the skillet, cooking until browned (about 6-8 minutes).
  6. Pour in marinara sauce and let simmer for about 10-15 minutes.
  7. In a mixing bowl, combine ricotta cheese with egg, seasoning with salt, pepper, and nutmeg.
  8. Layer in a greased baking dish: sauce, meat mixture, zucchini slices, and ricotta, repeating layers and finishing with sauce and basil.
  9. Bake assembled lasagna for 25-30 minutes, until zucchini is tender and edges are golden brown.
  10. Remove from oven and let rest for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 95mgSodium: 600mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg

Notes

For best results, salt zucchini to remove moisture, and consider prepping ingredients a day in advance for quick assembly.

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