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Keto Lasagna

A low-carb lasagna that uses zucchini instead of pasta, with a delicious cheesy filling, making it a healthy and satisfying meal.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine Italian, Keto
Servings 6 servings
Calories 350 kcal

Ingredients
  

For the lasagna

  • 2 medium Zucchini (sliced into thin strips) Thinly sliced to prevent excess moisture.
  • 1 cup Ricotta cheese
  • 2 cups Mozzarella cheese (shredded) For topping.
  • 1/2 cup Parmesan cheese (grated)
  • 2 cups Spinach (fresh or frozen) Cooked until wilted.
  • 1 large Egg Acts as a binder.
  • 1 tablespoon Olive oil For sautéing.
  • 2 cloves Garlic (minced) For added flavor.
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 2 cups Marinara sauce (sugar-free) For layering.

Instructions
 

Preparation

  • Preheat the oven to 375°F (190°C).
  • In a skillet, heat olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Then, add the spinach and sauté until wilted, approximately 2 to 3 minutes.
  • In a bowl, combine ricotta cheese, egg, Italian seasoning, salt, and pepper. Stir until well mixed and smooth.
  • Spread a layer of marinara sauce at the bottom of a baking dish.
  • Layer the ingredients: Start with zucchini strips, then spread a layer of the ricotta mixture, followed by the sautéed spinach, and top with mozzarella cheese. Repeat this layering process until all ingredients are used, finishing with a layer of marinara sauce and a generous topping of mozzarella.

Cooking

  • Bake in the preheated oven for 30-35 minutes or until the top is bubbly and golden brown.
  • Allow to cool slightly before serving.

Notes

For best results, slice the zucchini thinly to prevent excess moisture. You can add cooked ground beef or sausage for more protein. For a dairy-free option, use vegan cheese and a flax egg.
Keyword Cheesy, healthy dinner, Keto Lasagna, Low-Carb, meal prep