Your Go-To Keto Dinner
When you think of lasagna, what pops into your mind? For some, it’s that ooey-gooey cheese and thick, creamy sauce. For others, it’s perfectly cooked noodles piled high with extra Parmesan! But guess what? Lasagna doesn’t have to be just about those classic elements. Enter zucchini lasagna—a lighter, healthier twist that swaps out traditional pasta for zoodles (yup, zucchini noodles!). This summer squash is a low-calorie ingredient that makes the perfect noodle replacement if you’re on a keto or low-carb diet. We still pack this lasagna with a mouthwatering ricotta mixture and smother it in a dreamy Alfredo sauce to compensate for the no-noodle situation. Whether you’re watching carbs or want to shake things up, this dish is for you!
Here’s What You’ll Need
Gather these core ingredients, and let’s rock and roll. Don’t skip anything, as each ingredient contributes something important to the flavor department!
Zoodles: Kick things off with 5 medium-sized zucchinis. You can also use yellow squash, which will mimic the color of pasta. (Find out how to make zucchini noodles here!) Veggies: Mushrooms add bulk and savory flavor – you’ll need 16 oz, sliced. You’ll also need 10 oz of frozen spinach. This is a great way to sneak in the greens. Cheese: For that classic lasagna taste, we’ll add 15 oz of ricotta, 1 heaping cup of shredded mozzarella, and 1 cup of freshly grated Parmesan. (Divide the mozzarella and Parmesan to use at two points—in the lasagna and to top it!) Egg: 1 large egg will help bind the ricotta mixture together. Oregano: For extra flavor, add ½ tsp of oregano. You could also add some garlic powder! Alfredo Sauce: While classic lasagna includes bechamel (like in my vegetarian lasagna), we’re using Alfredo sauce to keep this one gluten-free. Use 15 oz of your favorite store-bought brand.
Making Zoodle lasagna Is Easy
Step 1: Prep The ZucchiniCut the zucchini lengthwise into thin (¼ inch) strips—a mandoline slicer makes this much easier! Place the strips on a paper towel, sprinkle with salt, then place another towel on top. Let them sit while you prepare the rest. Step 2: Prep The MushroomsHeat the oil in a large sauté pan over medium heat. Add the mushrooms and salt, cooking until the mushrooms release their moisture and begin to brown. Step 3: Add SpinachThaw the frozen spinach in the microwave until it’s soft. Firmly squeeze out as much moisture as possible. Step 4: Mix The RicottaIn a large bowl, combine the thawed spinach, ricotta, ½ cup of mozzarella cheese, ½ cup of Parmesan cheese, egg, oregano, and salt. Step 5: Assemble The LasagnaSpread ¼ of the Alfredo sauce on the bottom of a 9×13 baking dish. Using ⅓ of the zucchini, create a tightly packed single layer. Spoon and spread ⅓ of the ricotta cheese mixture, ⅓ of the mushrooms, and ¼ of the Alfredo. Step 6: Bake The LasagnaPlace the dish in the center of the oven and bake for about 30 minutes. For an extra burst of flavor, serve slices with fresh herbs, like fresh basil or oregano!
Recipe Tips
Choose Firm Zucchini: To prevent a watery lasagna, you need fresh, firm zucchini. Go for smooth and shiny ones! Follow The Layer Protocol: We have a reason for the layer order! Starting with sauce on the bottom prevents sticking, making your lasagna much easier to serve. Let it Rest: After baking, let your zucchini lasagna rest for 10-15 minutes before slicing. This helps the layers set and makes serving easier.
Pairs Well With
Now that you’ve got yourself a creamy zucchini lasagna recipe, you need some low-carb dishes to pair it with! Here are a few ideas that work well with zucchini.
Ricotta Stuffed Peppers: Serve these without the breadcrumb topping to keep your meal low in carbs. Vegetarian Caesar Salad: There’s nothing better than a crisp, refreshing salad to complement the richness of the lasagna. Baked Feta: For the creamy, gooey prequel to the meal!
