Keto Vegetarian Lasagna

This recipe cuts out a lot of the carbs and fat that are normally found in classic lasagna recipes- all while still keeping it rich, cheesy, and delicious! My easy cheesy keto zucchini lasagna is healthy, low carb keto, and gluten free and diabetes friendly.

Course Main Course

Cuisine American

Diet Diabetic, Low Calorie

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 292kcal

Author Erin Palinski-Wade

Equipment

Mandolin
Medium skillet
Mixing bowl
9x5 baking dish

Ingredients

3 medium sized zucchini
1 cup part-skim mozzarella cheese, shredded
basil leaves, to garnish

To make sauce

1 tbsp olive oil
1 tbsp garlic, chopped
½ yellow onion, diced
15 oz crushed tomatoes, canned
1 tsp Italian seasonings
1 tsp black pepper
½ tsp salt
5-6 basil leaves, roughly chopped

To make filling

1½ cup part-skim ricotta cheese
1 egg
½ cup parmesan cheese, shredded
½ tsp black pepper
½ tsp salt

Instructions

Preheat the oven to 350 degrees F. Line a baking tray with parchment paper and keep it aside.
Trim the ends and slice the zucchini lengthwise to uniform strips using a mandolin. Not too thick and not too thin.
Place the zucchini strips on the prepared baking sheets next to each other and bake them for 20 minutes by flipping them to the other side halfway through. Once done, set aside to cool.
Meanwhile, prepare the sauce by heating a medium skillet with olive oil and garlic; saute for a minute and add onion. Cook the onion for 2-3 minutes and add the crushed tomato, Italian seasoning, basil, pepper and salt.
Simmer the sauce and cook for 5 minutes. Once done keep the sauce aside.
Prepare the filling by combining the ricotta, parmesan, egg, black pepper and salt in a bowl. Mix it and set aside.
For assembling the lasagna; add 2 tablespoons of prepared sauce on a 9X5 baking dish. Arrange a layer of pre baked zucchini strips. Add ⅓ cup of prepared ricotta filling followed by ¼ cup saucer and ¼ cup of mozzarella cheese. Repeat the same for three layers.
For the final layer end with zucchini strips and add the remaining cheese on top and cover the lasagna with aluminium foil. Bake the lasagna for 30 minutes at 350 degrees F.
Remove the foil and bake further for 10 more minutes until the cheese is melted.
Allow the zucchini lasagna to cool for 10 minutes. Before serving, slice the lasagna and serve while it is still warm.

Notes

Pre-baking the zucchini strips is the best option but you can also remove the moisture of the zucchini by placing the zucchini strips on a paper towel, add a generous pinch of salt all over the zucchini and wait for 5 minutes. Top with another paper towel to remove all the water and use it.

Nutrition