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Easy Keto Vegetarian Lasagna
I made this keto and low carb zucchini lasagna for a family member who is vegetarian (yes…. breathe in and out, lord help me accept the things I cannot change). The challenge is to keep the moisture down while increasing the flavor and texture because there are no starchy noodles to soak up the yummy sauce. I cooked this lasagna extra time and added some eggs to the ricotta cheese food cheesy real food goodness.
You may also like my paleo and low carb variation of Eggplant Moussaka Recipe a traditional dish of baked lamb and eggplant topped with a béchamel sauce made with cheese and wheat flour, is common throughout the Balkans and Middle East.
Easy Keto Vegetarian Lasagna
This delicious Easy Keto Vegetarian Lasagna made with zucchini and some added eggs to ricotta cheese is a great low carb, gluten free and real food recipe for an easy weeknight meal!
Ingredients
- 1 tablespoon olive oil
- 4 medium zucchini
- 2 eggs
- 15 ounces ricotta cheese
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon garlic
- 1 teaspoon sea salt
- 9 ounces mozzarella or provolone thinly sliced
- 1.5 cups cups Sugar free Marinara
- 1.5 cups parmesan cheese
Instructions
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Preheat the oven to 350 degrees
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Grease the bottom of the glass rectangle casserole dish with the olive oil.
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Slice off the ends of the zucchini, then in half lengthwise, and again until you have 4 or 5 long slices from each one of them. Line the bottom of the pan with one layer of zucchini.
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In a bowl mix the ricotta, eggs, spices and salt with a whisk until well combined.
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Place one third of the ricotta mixture on the zucchini, add 1/2 cup of marinara and use the spatula to spread it out until all the zucchini is covered.
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Place one-third of the cheese on top.
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Repeat steps 3 and 4 until all the ricotta mixture cheese, zucchini, and 1 cup of additional marinara, is used up, should make 3 layers.
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Bake for 60-70 minutes uncovered.
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Add 1/2 cup parmesan cheese and turn the oven to broil for 5 minutes.
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Remove the lasagna from the oven, let it cool for 20 minutes, slice into 9 pieces. Serve and enjoy.
Recipe Notes
Net Carbs: 2.8 g
Nutrition facts based on 9 servings
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