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Keto Low Carb Zucchini Lasagna

Keto Low Carb Zucchini Lasagna

This Keto Low Carb Zucchini Lasagna is a sensational, grain-free take on a beloved classic, perfect for anyone seeking a flavorful, low-carb Italian meal. It’s your answer to satisfying pasta cravings without the carbs, making it incredibly useful for ketogenic and low-carb diets.
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Prep Time 30 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 medium zucchini about 1.5 lbs total, thinly sliced lengthwise into 1/8-inch thick ribbons (using a mandoline slicer is recommended)
  • 1 tablespoon olive oil
  • 1 pound ground Italian sausage mild or hot, your preference
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 (28 ounce) can crushed tomatoes no sugar added
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes optional, for a little heat
  • salt and freshly ground black pepper to taste
  • 15 ounces ricotta cheese
  • 1 large egg lightly beaten
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese divided

Equipment

  • Mandoline slicer
  • Large skillet or Dutch oven
  • Medium Bowl
  • 9x13 inch baking dish
  • Aluminum foil

Method
 

  1. Wash the zucchini thoroughly. Trim off the ends.
    Using a mandoline slicer set to 1/8-inch thickness, carefully slice the zucchini lengthwise into long, thin ribbons. Alternatively, you can use a sharp knife, but this requires more patience for uniform slices.
    Lay the zucchini ribbons in a single layer on paper towels or a clean kitchen towel. Sprinkle lightly with salt. Let them sit for about 10-15 minutes to draw out excess moisture. Gently blot them dry with more paper towels. This step is crucial to prevent a watery lasagna.
    2 medium zucchini
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
    Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and no pink remains. Drain off any excess grease.
    Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes.
    Stir in the minced garlic and cook for another minute until fragrant.
    Pour in the crushed tomatoes. Add the dried oregano, dried basil, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper.
    Bring the sauce to a simmer, then reduce the heat to low, cover, and let it simmer for at least 15-20 minutes to allow the flavors to meld. Taste and adjust seasoning as needed.
    1 tablespoon olive oil, 1 pound ground Italian sausage, 1 medium onion, 2 cloves garlic, 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon red pepper flakes, salt and freshly ground black pepper
  3. In a medium bowl, combine the ricotta cheese, lightly beaten egg, and grated Parmesan cheese.
    Season with a pinch of salt and freshly ground black pepper. Stir until well combined.
    15 ounces ricotta cheese, 1 large egg, 1/4 cup grated Parmesan cheese, salt and freshly ground black pepper
  4. Preheat your oven to 375°F (190°C).
    Lightly grease a 9x13 inch baking dish.
    Spread a thin layer of the meat sauce on the bottom of the prepared baking dish. This prevents the first layer of zucchini from sticking.
    Arrange a single layer of the prepared zucchini ribbons over the sauce, overlapping them slightly.
    Spread half of the ricotta mixture evenly over the zucchini layer.
    Spoon about one-third of the remaining meat sauce over the ricotta mixture.
    Sprinkle about 1 cup of the shredded mozzarella cheese over the meat sauce.
    Repeat the layers: another layer of zucchini ribbons, the remaining ricotta mixture, another third of the meat sauce, and another cup of mozzarella cheese.
    Top with the final layer of zucchini ribbons, then spread the remaining meat sauce evenly over the top.
    Sprinkle the remaining mozzarella cheese (if any, or just ensure it’s evenly distributed) over the top layer of sauce.
    2 medium zucchini, 2 cups shredded mozzarella cheese, 15 ounces ricotta cheese, 1 pound ground Italian sausage, salt and freshly ground black pepper
  5. Cover the baking dish tightly with aluminum foil.
    Bake for 25 minutes.
    Remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
    Let the Keto Low Carb Zucchini Lasagna stand for about 10 minutes before slicing and serving. This allows it to set and makes it easier to cut.

Notes

This lasagna freezes beautifully. Store in the freezer for up to 2-3 months.