Keto Lasagna
Servings: 8
You don’t have to eliminate lasagna from your keto or grain-free diet. Try it with zucchini instead of wheat noodles! Just make sure to salt your zucchini while you get everything else ready so that it’s not watery. The salt draws out the water and can be blotted with a paper towel before cooking.
Ingredients
- 4 large zucchini
- Salt
- 2 tablespoons extra-virgin olive oil, plus more for the baking dish
- 3 cloves garlic, minced
- 1 medium white onion, chopped
- 28 ounces diced tomatoes, canned, do not drain
- 4 tablespoons chopped fresh parsley, divided
- 4 tablespoons chopped fresh basil, divided
- 2 tablespoons Italian seasoning, divided 1/2 teaspoon freshly ground black
- pepper
- 15 ounces part-skim ricotta cheese
- 1 cup Parmesan cheese, shredded
- 2 large eggs
- 3 cups part-skim mozzarella cheese, shredded
Instructions
- Slice the zucchini lengthwise (see Tip) into slabs as thin as possible, about 1/8 inch thick, and sprinkle lightly but evenly with salt. Lay the zucchini on paper towels and let sit for 15 minutes to draw out excess moisture while you pre- heat the oven and prepare the other layers.
- Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with olive oil.
- In a large Dutch oven or soup pot, heat 2 tablespoons of olive oil over medium heat. Add the garlic and onion and cook for about 3 minutes, or until the onions are translucent. Add the tomatoes with their juices, 2 tablespoons of parsley, 2 tablespoons of basil, 1 tablespoon of Italian seasoning,1/2 teaspoon of salt, and the pepper and stir to combine. Heat for 2 minutes to meld the flavors.
- In a medium bowl, combine the ricotta, Parmesan, remaining 1 tablespoon of Italian seasoning, and the eggs and stir to combine.
- Spread 1/3 of the tomato mixture evenly into the prepared baking dish. Place zucchini slices over the sauce to create a "noodle" layer. Spoon half of the ricotta cheese mixture on top of the zucchini and spread evenly. Sprinkle with 1 cup of mozzarella. Add the remaining tomato mixture and top with the final 1 cup of mozzarella cheese.
- Bake for 24 minutes, or until the zucchini is fork tender and the cheese is melted. Place under the broiler for 30 seconds to brown the cheese, if desired. Watch closely to prevent burning.
- Serve garnished with the remaining parsley and basil.
Equipment
Notes
Tip: To slice the zucchini into long slabs (to resemble lasagna noodles) ideally use a mandoline or use the special attachment that comes with some spiralizers. Otherwise, cut with a very sharp knife.
Nutrition
Calories: 333kcalCarbohydrates: 16gProtein: 25gFat: 20gFiber: 3g