In this deliciously simple keto zucchini lasagna, zucchini slices replace the heavy calorie noodle. This low carb, keto, vegetarian and gluten-free dish has all the wonderful flavors of lasagna, without the extra carbs and guilt! With the special twist of the zucchini rolled up instead of being laid flat, the final product tastes as good as it looks.
There are so many health reasons for why we ditched the traditional lasagna noodles for the thin slices of zucchini. This eliminates refined carbohydrates as well as getting rid of unnecessary grains. Plus, there are so many benefits of eating zucchini!
When my husband is out of town and its just me and kids, I put this together in two separate dishes. I cook one and freeze the other! It’s two meals in one and saves me a ton of time by being able to pull it out of the freezer the night before we want to bake it again! So one time of prep equals two meals…total score!
Does it taste just like regular lasagna?
Not exactly, but pretty darn close. The texture is going to be a little different than when you have noodles. The reason we roll up the zucchini noodles versus laying them flat plays a big part in the difference. When laying the zoodles flat, they tend to lose form and their shape a lot easier than regular noodles. When they are rolled and wedged together, they stay together and it is much easier to eat and serve!
How many net carbs are in zucchini noodles?
Early on, I had to do a little research to really understand exactly how carbohydrates work and the way a body breaks them down or uses them. In this specific instant, net carbs are the amount of carbs that your body can actually digest. This can contribute to increasing your blood sugar levels. Each medium zucchini provides 33 calories, 6 grams of total carbohydrates and 2.0 grams of fiber, which works out to only 4 grams of net carbs.
Is zucchini good for Keto?
Zucchini is the most commonly used squash while on keto. It is most often used as zoodles for a noodle replacement. Be sure to do your research on which squash is best for your specific diet. There are significant difference in carbohydrates between variations. Zucchini is very low in carbs at only 3g net carbs per cup; it also serves as a fantastic source of vitamin C.
How do I cut the lasagna?
There is a wonderful tool called a mandoline. It can be used for so many different foods and recipes. We have found it is a must-have in our kitchen.
A mandoline consists of two parallel working surfaces, one of which can be typically adjusted in height. You slide a food item, such as zucchini, along the adjustable surface until it reaches a blade mounted on the fixed surface. As you slice, it falls beneath the tool. The mandoline can slice in several widths and thicknesses. Depending on the mandoline you choose, it may also make slices, waffle cuts and crinkle cuts, and dice firm vegetables and fruits.
The best part about my mandolin is that it allows you to choose your thickness of whatever you are cutting. For this specific recipe, we found that slicing the zucchini in 1/8 inch pieces allowed them to be rolled without breaking and were still sturdy enough to hold together after baking.
Ingredient List for Simple Keto Zucchini Lasagna:
- zucchini (approx. 6)
- parmesan cheese
- mozzarella cheese
- 1 egg
- whole milk ricotta cheese
- Bertoli Olive Oil and Garlic Sauce
- garlic powder
How to prepare the keto zucchini lasagna:
Preheat oven to 400 degrees F.
Make the filling mixture, combining the ricotta cheese, 1/2 cup of the parmesan, egg, garlic powder, salt, and pepper.
Slice your zucchini length-wise to desired thickness as discussed above. Set aside.
Spread a very thin layer of the marinara sauce on the bottom of your baking dish, using about 1/4 cup.
Take a slice of your zucchini and spoon a layer of the ricotta mixture over one side, sprinkle with a little mozzarella, then roll up. Place in baking dish. Continue until dish is full.
Spoon remaining marinara onto finished rolls. Last, sprinkle the remaining parmesan on top.
Place in oven and bake until the zucchini is tender and the cheese is nicely toasted, approximately 30 minutes. Let cool for about 5 minutes before serving.
You can bake this dish in a 9×13 or two square 8×8 dishes. When putting this dish together, you don’t have to cook right away. You can always get to the step right before baking, place a good tight seal over top, and store in the refrigerator for 48-72 hours before baking.
- 2 lbs. zucchini (approx. 6)
- 3/4 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 large egg
- 2- 15oz whole milk ricotta cheese
- 3/4 cup Bertoli Olive Oil and Garlic Sauce
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 2 tsp. garlic powder
- Preheat oven to 400.
- Make the filling mixture, combining the ricotta cheese, 1/2 cup of the parmesan, egg, garlic powder, salt, and pepper.
- Slice the zucchini to your desired thickness (we recommend 1/8 inch slices)
- Spread a very thin layer of the marina sauce on the bottom of your baking dish, using about 1/4 cup.
- Take a slice of your zucchini and spoon a layer of the ricotta mixture over one side, sprinkle with a little mozzarella, then roll up. Place in 9x13 baking dish. (or 2 8X8)
- Repeat until dish is full.
- Spoon remaining marinara onto finished rolls. Last, sprinkle the remaining parmesan on top.
- Bake in oven for 30 minutes.
- Let stand 5 minutes before serving.
Amount Per Serving: Calories: 623Total Fat: 53gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 123mgSodium: 700mgCarbohydrates: 13gFiber: 2gSugar: 4gProtein: 26g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)