The Best Low Carb / Keto Zucchini Lasagna Recipe

Ingredients

• 0.5 lb Fresh Spinach (washed, stems removed, roughly chopped)
• 1 tsp Kosher Salt (for wilting spinach)
• 1 cup Parmesan Cheese (grated; can use pre‑grated from a can)
• 3 Large Eggs (room temperature)
• 1 lb Whole Milk Ricotta Cheese (full‑fat, drained if watery)
• to taste Freshly Cracked Black Pepper (freshly ground for best flavor)
• 3 Zucchini (large, sliced 1/4‑inch thick using a mandolin or sharp knife)
• 3 cups Meat Sauce (store‑bought spaghetti sauce) (use your favorite meat‑based marinara; enough to coat layers)
• 1 lb Mozzarella Cheese (shredded low‑moisture mozzarella)
• 1/4 cup Fresh Basil (chopped; optional garnish mixed into ricotta mixture)

Instructions

1. Pre‑Wilt Spinach

   Place 0.5 lb fresh spinach in a medium bowl, sprinkle with 1 tsp salt, and massage with your hands until the leaves darken slightly (about 20‑30 seconds).

   Time: PT1M

2. Make Ricotta‑Spinach Mixture

   Add 1 cup grated Parmesan, 3 large eggs, 1 lb whole‑milk ricotta, and a generous pinch of freshly cracked black pepper to the wilted spinach. Mix thoroughly until the eggs are fully incorporated.

   Time: PT3M

3. Slice Zucchini

   Trim the ends of 3 large zucchinis and slice them on a mandolin set to the medium setting (≈¼‑inch thick). If using a knife, cut slices about ¼‑inch thick, keeping them uniform.

   Time: PT5M

4. Preheat Oven

   Preheat a conventional oven to 350°F (175°C).

   Time: PT10M

   Temperature: 350°F

5. First Layer – Meat Sauce

   Spread a thin layer of meat sauce on the bottom of a 9×13‑inch baking pan to prevent sticking.

   Time: PT2M

6. Layering

   Layer zucchini slices over the sauce, then dollop about a quarter of the ricotta‑spinach mixture and spread lightly. Sprinkle with a quarter of the shredded mozzarella. Repeat layers (sauce, zucchini, ricotta mixture, mozzarella) until ingredients are used, saving the final quarter of ricotta mixture and mozzarella for the top.

   Time: PT10M

7. Cover and Bake (First Half)

   Cover the assembled lasagna tightly with aluminum foil and bake for 30 minutes.

   Time: PT30M

   Temperature: 350°F

8. Uncover and Bake (Second Half)

   Remove the foil carefully (watch for steam) and bake an additional 30 minutes uncovered until the top is golden brown.

   Time: PT30M

   Temperature: 350°F

9. Rest Before Serving

   Allow the lasagna to rest for at least 10 minutes before slicing. This lets the cheese set and prevents a cheesy mess on the plate.

   Time: PT10M

Nutrition Facts

Calories

415

Protein

28g

Carbohydrates

12g

Fat

26g

Fiber

2g