Keto Vegetarian Lasagna
Serves 5
15 mins prep
50 mins cook
65 mins total
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.
To make sauce
To make filling
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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.
