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.

Prep time: 20 minutes

Cook Time: 60-70 minutes

Serves: 4-6 (yield 9 slices)

Ingredients:

1 tablespoon olive oil

4 medium zucchini

2 eggs

15 oz ricotta cheese

1 tablespoon dried basil

1 tablespoon dried oregano

1 tablespoon dried garlic

1 teaspoon sea salt

9 oz mozzarella or provolone, sliced thinly

1.5 cups sugar free marinara (I used Aldi organic brand)

1/2 cup parmesan cheese

Instructions:

Preheat the oven to 350 degrees.

Grease the bottom of a glass rectangle casserole dish with the olive oil.

Slice off the ends of zucchini, then in half then lengthwise. Line the bottom of the pan with one layer of zucchini.

In a bowl mix the ricotta, eggs, spices and salt with a whisk until well combined.

Place one- third of the ricotta mixture on the zucchini, add 1/2 cup of marinara and use a spatula to spread it out until all the zucchini is covered. Place one-third of the cheese on top.

Repeat step 3 and 4 until all the ricotta mixture cheese and zucchini is used up, should make 3 layers.

Bake for 60-70 minutes uncovered. Add 1/2 cup parmesan cheese and turn the oven to broil for 5 minutes.

Remove the lasagna from the oven, let it cool for 20 minutes, slice into 9 pieces and serve.

Easy Keto Vegetarian Lasagna

Prep Time 20 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 30 minutes

Servings 9

Calories 259 kcal

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

Preheat the oven to 350 degrees
Grease the bottom of the glass rectangle casserole dish with the olive oil.
Slice off the ends of the zucchini, then in half lengthwise. Line the bottom of the pan with one layer of zucchini.
In a bowl mix the ricotta, eggs, spices and salt with a whisk until well combined.
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.
Place one-third of the cheese on top.
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.
Bake for 60-70 minutes uncovered.
Add 1/2 cup parmesan cheese and turn the oven to broil for 5 minutes.
Remove the lasagna from the oven, let it cool for 20 minutes, slice into 9 pieces. Serve and enjoy.