Keto & Low-Carb Zucchini Lasagna
This Keto & Low-Carb Zucchini Lasagna swaps traditional noodles for thinly sliced zucchini, delivering all the cheesy, comforting flavors with minimal carbs. Perfect for weeknight dinners or meal prep, this recipe comes together in under an hour and is sure to satisfy your pasta cravings guilt-free.
Ingredients
- 4 medium zucchini, thinly sliced lengthwise
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 cup ricotta cheese
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 2 cups shredded mozzarella cheese, divided
- ¼ cup grated Parmesan cheese
- 1 ½ cups low-carb marinara sauce
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Arrange zucchini slices on the sheet, brush lightly with olive oil, and season with salt and pepper. Bake 8–10 minutes to remove excess moisture. Pat dry with paper towels.
- In a bowl, mix ricotta, egg, garlic powder, Italian seasoning, and half of the Parmesan. Season lightly.
- Spread ¼ cup marinara sauce in a 9×13-inch baking dish. Layer zucchini slices to cover the bottom.
- Top with half the ricotta mixture and ⅔ cup mozzarella. Spoon another ¼ cup sauce, then repeat layers once more.
- Finish with remaining zucchini, sauce, mozzarella, and Parmesan on top.
- Bake, uncovered, for 20–25 minutes, until cheese is melted and bubbly. Let rest 5 minutes before slicing.
Nutrition Information (per serving)
| Calories | Fat | Protein | Carbs | Fiber | Net Carbs |
|---|---|---|---|---|---|
| 280 | 20g | 18g | 8g | 2g | 6g |
Frequently Asked Questions
Can I substitute zucchini with eggplant or other veggies?
Yes, eggplant works well but may require extra salting to remove moisture. You can also use thin slices of yellow squash.
How do I prevent my zucchini lasagna from being watery?
Baking zucchini slices briefly and patting them dry removes excess water. Avoid over-saucing layers and let the dish rest before serving.
Is this recipe suitable for meal prep?
Absolutely! Store individual portions in airtight containers for up to 4 days. Reheat in the oven or microwave until warmed through.
Can I freeze leftovers?
Yes, freeze in portions for up to 3 months. Thaw overnight in the fridge, then bake at 350°F for 15–20 minutes.
