Description
This Keto-friendly Zucchini Lasagna is a low-carb, delicious alternative to traditional lasagna, replacing pasta with tender roasted zucchini slices layered with a rich meat sauce, creamy ricotta mixture, and savory pecorino cheese. Perfect for a hearty, healthy dinner that fits into a ketogenic lifestyle.
Ingredients
Scale
Zucchini Layer
- 2 1/2 – 3 pounds zucchini (3-4 large, 9-inch long), cut into 16-18 slices, each about 1/3 inch thick
- Olive oil or spray olive oil
- Salt and pepper, to taste
Meat Sauce
- 2 teaspoons olive oil
- 1 onion, finely chopped
- 4-6 garlic cloves, minced
- 1/4 teaspoon fennel seeds (optional)
- 1 1/2 lbs ground lamb, beef, turkey, or vegan substitute (e.g., Beyond Meat, Beyond Beef Crumbles, soy crumbles)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
- 3 cups marinara sauce, divided
- Pinch of chili flakes (optional)
- 8 basil leaves, torn
Ricotta Mixture
- 15-16 ounces whole milk ricotta
- 1 egg
- 1/8 teaspoon nutmeg
- 2 ounces pecorino romano cheese (about 1/2 cup grated), divided
Instructions
- Preheat Oven: Set your oven to 425°F (220°C) to preheat thoroughly before starting the cooking process.
- Cook Zucchini: Slice zucchini into approximately 1/4 to 1/3 inch thick slices, aiming for 16-18 good slices. Arrange on a parchment-lined sheet pan, brush or spray with olive oil, and season with salt and pepper. Roast in the oven for about 20 minutes, or until the zucchini is fork-tender. Alternatively, grilling on medium-high heat until tender can enhance flavor.
- Prepare Meat Sauce: In a large saucepan or skillet, heat 2 teaspoons olive oil over medium-high heat. Sauté chopped onion, minced garlic, and optional fennel seeds for 1-2 minutes until fragrant. Add the ground meat substitute or meat, reduce heat to medium, and cook for 8-10 minutes, breaking it apart until fully cooked. Drain excess fat if needed. Stir in salt, pepper, oregano, 2 cups of marinara sauce, then cover and simmer gently until heated through. Add torn basil leaves at the end for fresh flavor.
- Mix Ricotta Mixture: In a medium bowl, combine whole milk ricotta, egg, and nutmeg. Mix thoroughly until smooth and uniform.
- Assemble Lasagna: Grease a 9 x 13 inch baking pan. Spread 1/2 cup marinara sauce evenly on the bottom. Layer 8-9 zucchini slices to cover the base, reserving the best slices for the top. Spoon the meat sauce evenly over the zucchini. Spread the ricotta mixture evenly over the meat sauce, then sprinkle with 1/4 cup grated pecorino romano. Place the reserved zucchini slices as the top layer. Pour the remaining 1/2 cup marinara sauce over the top and spread thinly. Finish by dusting with the remaining pecorino cheese.
- Bake: Wipe the edges of the pan clean. Cover lasagna with foil and bake at 425°F for 20 minutes. Remove the foil and continue baking for an additional 5-10 minutes until the top is golden and bubbly.
Notes
- Choose zucchini that is slightly longer than the width of your baking pan (e.g., 9-inch long zucchini for a 9 x 13 pan) for better layering and presentation.
- Feel free to use more zucchini slices than called for to create thicker, more substantial layers.
- To mimic the flavors of Greek moussaka, add 1/2 teaspoon cinnamon to the meat sauce.
- Taste your meat sauce as you cook; if it tastes too acidic, a small amount of tomato paste can balance the flavor with sweetness.
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 580mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
