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Zucchini Lasagna is a keto lasagna that uses no true noodles. Your thinly sliced zucchini takes the layer of traditional noodles, for a hearty yet light lasagna!
Want even more keto recipes to try out on your keto diet? Keto buffalo chaffles, steak rolls with asparagus, or carb free cloud bread.
Zucchini Lasagna
Zucchini noodle lasagna is the perfect way to use up your fresh zucchini from the garden or farmer’s market. It is total comfort food but without the excess carbs like a traditional lasagna.
How To Use Zucchini In Replace of Lasagna Noodles
Use a mandoline slicer to get even and thin slices of zucchini. You will slice them nice and thin to mimic a pasta noodle.
The secret is to sprinkle the noodles with salt and lay out on a paper towel. This is going to help release the liquid in the zucchini, so your zucchini doesn’t end up super watery.
Then once ready assemble your low carb zucchini and prep your lasagna.
Does This Taste Like Regular Lasagna
The flavoring of a low carb zucchini lasagna paired to a classic is similar. You will find the flavor is slightly different but overall it is very similar in taste. The zucchini slices add nice flavor to the dish.
How to Make Keto Zucchini Lasagna From Scratch
Step 1: Slice your zucchini lengthwise with your slicer. Thin is important. Place on paper towels in a single layer and sprinkle with salt. Let set to release any juice from the zucchini.
Step 2: Work on your homemade meat sauce, or reach for a keto marinara sauce you bought in a store. Just watch sugar level on store bought jars.
Step 3: Once your sauce and zucchini are ready take a bowl and mix your ricotta cheese, parmesan cheese or romano, garlic, mozzarella cheese, and eggs.
Do a thin layer of a sauce, layer of zucchini, meat sauce, cheese mix, and repeat the process. The full directions are in the printable recipe card below.
Step 4: Then bake in the oven as directed until the cheese mixture on top gets nice and golden brown. Once done remove and let sit to set up.
What Meat To Use
Go meatless if you would like, reach for ground beef, or even Italian sausage. Just cook up your meat in a skillet and then mix with your tomato-based sauce.
If you want to make extra go right ahead. Just reach for a larger baking dish or make in two different pans so that you don’t have it in too many layers. Then bake until it is golden brown on top.
Storing Leftovers
If you have leftover lasagna just place in the fridge in a proper container. This will store for a few days. You might find the zucchini produces more juice as it sits.
Just reheat in the microwave for a fast reheat or cover in foil and place in the oven at 350 degrees for a slower reheat.
Zucchini Lasagna is a keto lasagna that uses no true noodles. Your thinly sliced zucchini takes the layer of traditional noodles, for a hearty yet light lasagna!
Ingredients
3 Large Zucchini's
16 oz mozzarella cheese
32 oz Ricotta Cheese
1 egg
45 oz Marinara Sauce
1 pound ground beef or sausage (I used hot sausage)
1 tsp garlic powder
Instructions
Preheat oven to 350
On medium heat cook ground beef or bulk pork until crumbled and done.
Add your marinara sauce. Set meat sauce aside
Slice your zucchini's using a mandolin slicer lengthwise.
Place all slices on a paper towel and sprinkle with salt.
Let rest about 15 minutes.
Dab tops of zucchini with a paper towel or clean cloth removing all excess water.
In a large bowl mix together ricotta, egg, half the mozzarella 8 oz, and garlic powder
Coat the bottom of a 9x13' pan with meat sauce.
place a layer of zucchini on top of the meat sauce.
Top with a layer of ricotta mixture.
Top with more meat sauce
Continue layering top with a layer of zucchini, meat sauce, and the rest of the mozzarella cheese.
Bake for one hour in the oven.
Remove and let sit for 15-20 minutes to cool
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To avoid a watery lasagna, make sure to salt the zucchini slices and let them sit to draw out excess moisture, as mentioned in the recipe instructions. Pat them dry before layering in the lasagna. Also, be sure not to overcook the lasagna, as this can also contribute to excess moisture.
This Zucchini Lasagna is low fat, gluten-free, Keto friendly, ridiculously delicious and only 368 calories! This lasagna uses zucchini in place of pasta thereby reducing calories.
Yes, zucchini is keto. A medium zucchini has about 6 total grams of carbs and 2 of them are fiber. So one whole zucchini has 4 net carbs. Zucchini is very popular on the low carb diet.
Watery tomatoes aren't the only culprit for soupy lasagna: Oils from cheese and meat and water from lasagna noodles and vegetables can affect your lasagna's consistency. Draining excess fat from ground beef or sausage before adding it to tomato sauce is imperative to maintain a thick sauce.
This method involves liberally salting your sliced zucchini and allowing it to set in a colander (over a bowl) for at least 30 minutes, up to an hour, before patting dry with paper towels or a tea towel.
Ricotta cheese is a low-carb, high-fat dairy product that can be a good addition to a keto diet. One cup (250 grams) of whole milk ricotta cheese contains about 13 grams of fat, 8 grams of protein, and 5 grams of carbohydrates, which makes it a suitable option for a low-carb, high-fat diet like keto.
"Zucchini is a good source of vitamin C, potassium and folate. It's also low in calories and provides fiber, which can aid in digestion," she says. Additionally, since it's lower in carbs, it won't spike your blood sugar. Per the USDA, 1 cup of cooked zucchini has less than 5 grams of carbs.
You do not have to limit vegetables if you are on the keto diet or are considering it. Plenty of low-carb vegetable options include arugula, asparagus, bell peppers, broccoli, Brussels sprouts, cauliflower, kale, mushrooms, spinach, and tomatoes.
On a strict keto diet, your best bet for beans is to choose either green beans or black soybeans. While green beans are typically prepared more like a vegetable than a bean, black soybeans are a great alternative to other, starchier beans in soups, bean dips, refried beans, or other recipes.
In an oven preheated to 375 degrees F, this homemade lasagna should be perfectly baked in about 50 minutes (30-40 minutes covered, 5-10 minutes uncovered).
Start by spreading a layer of your tomato-based sauce (either a plain tomato sauce or your pre-made ragù) on the bottom of your dish. Next, add a single layer of pasta sheets. Then, add a layer of white sauce, followed by another single layer of pasta sheets.
Line the bottom of the baking pan with 4 cooked lasagna noodles, overlapping them. Spread the ricotta mixture first then the meat sauce on top. Sprinkle grated mozzarella and top with another three noodles. Repeat layering the ricotta and meat sauce with the cheese.
It's also important not to overload you vegetable lasagna. Having a proper amount of vegetables will help the lasagna maintain its shape, and will keep everything moist, but not watery. As you're creating layers, don't worry if it looks more sparse than you'd think.
Whether you're making a tomato and meat sauce from scratch or using a jarred sauce, you can thicken it with cornstarch to prevent the problem of a soupy lasagna. Cornstarch is a classic binding ingredient that won't affect the sauce's flavor and is much more effective than flour.
If you still find the end product runny, reduce the amount of condiment in the lasagna. If the sauce is to wet. I add some dry fine ground cheese to absorb the extra water in the sauce. Cheaper sauces seem to be more water.
Sprinkle the grated zucchini with salt, only to season them, not more. Put them to drain in a colander with a dish underneath. Leave for 1 hour, then, using your hands, squeeze out the excess liquid.
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