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