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Keto Lasagna

A delicious keto-friendly twist on traditional lasagna, made with zucchini instead of pasta and filled with creamy ricotta and gooey mozzarella cheese, perfect for the whole family.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large zucchini, sliced into thin strips Use a mandoline for even slicing.
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 large egg For binding the ricotta.
  • 2 cups sugar-free marinara sauce Choose a low-carb brand.
  • to taste salt and pepper
  • 1 teaspoon Italian seasoning

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a bowl, combine ricotta cheese, egg, salt, pepper, and Italian seasoning. Mix well.
Layering
  1. In a baking dish, spread a layer of marinara sauce.
  2. Layer zucchini strips over the sauce, followed by the ricotta mixture, then sprinkle mozzarella and Parmesan cheese.
  3. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce topped with mozzarella cheese.
Baking
  1. Cover with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  3. Let it cool slightly before serving.

Notes

For an extra flavor boost, sprinkle fresh basil or parsley on top before serving. Consider grilling or roasting zucchini for enhanced sweetness.