Keto Lasagna

A healthier version of the classic lasagna made without traditional noodles, using zucchini or eggplant instead for a delicious low-carb meal.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Method Nutrition Notes

Ingredients

For the lasagna

2 medium Zucchini or eggplant Sliced thinly for noodles
15 oz Ricotta cheese
16 oz Mozzarella cheese Shredded
8 oz Parmesan cheese Grated
6 cups Spinach Fresh
2 cups Marinara sauce Low-carb
2 tbsp Olive oil For sautéing spinach
1 tsp Salt Adjust to taste
1 tsp Pepper Adjust to taste
1 tbsp Italian seasoning

Method

Preparation

Preheat the oven to 375°F (190°C).
Slice zucchini or eggplant into thin strips to use as noodles.
Heat olive oil in a pan and sauté spinach until wilted.
In a bowl, mix ricotta cheese with salt, pepper, and Italian seasoning.

Assembly

In a baking dish, layer marinara sauce, noodles, ricotta mixture, mozzarella, and Parmesan cheese.
Repeat the layers until all ingredients are used, finishing with a layer of cheese on top.

Baking

Bake for 25-30 minutes until bubbly and golden.
Let it cool slightly before slicing and serving.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 3gSugar: 5g

Notes

For best texture, ensure zucchini or eggplant are sliced thinly. You can sprinkle salt on the vegetable slices and let them sit for about 20 minutes to reduce moisture.

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