Keto Vegetable Lasagne
Get ready to indulge guilt-free with this Keto Vegetable Lasagne, a low-carb version of the classic comfort food that swaps traditional pasta layers for nutrient-rich zucchini and eggplant. Perfect for health-conscious eaters and keto enthusiasts, this recipe is loaded with creamy ricotta and Parmesan cheese, gooey mozzarella, and a zesty sugar-free marinara sauce seasoned with Italian herbs. Fresh or frozen spinach adds a nutritious touch, while the tender vegetable layers pack the dish with flavor and texture. This savory, wholesome lasagne is baked to bubbling perfection and garnished with fresh basil for a vibrant finish. Quick and easy to prepare in just over an hour, it’s an irresistible option for a weeknight dinner or meal prep that’s both satisfying and low in carbs.
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Recipe Information
Ingredients
- 3 medium Zucchini
- 1 large Eggplant
- 2 cups Marinara sauce (sugar-free)
- 1.5 cups Ricotta cheese
- 0.5 cups Grated Parmesan cheese
- 2 cups Shredded mozzarella cheese
- 1 large Egg
- 2 cups Spinach (fresh or frozen)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 1 teaspoon Dried Italian seasoning
- 0.25 cup Fresh basil (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini and eggplant lengthwise into thin, even slices (about 1/4 inch thick). Sprinkle the slices with a pinch of salt and let them sit on a towel or paper towels for 10-15 minutes to draw out excess moisture. Pat dry with another towel.
In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the spinach and sauté until wilted (if using fresh) or thawed and warmed through (if using frozen). Remove from heat and allow to cool slightly.
In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, garlic powder, and a pinch of salt and pepper. Mix until smooth and creamy. Stir in the cooked spinach.
In a separate bowl, mix the sugar-free marinara sauce with the dried Italian seasoning. Set aside.
Drizzle the remaining 1 tablespoon of olive oil on the bottom of a 9x13-inch baking dish. Spread a thin layer of marinara sauce evenly across the bottom.
Layer the vegetable slices, starting with zucchini and eggplant, to cover the bottom of the dish. Spread 1/3 of the ricotta mixture over the vegetables, followed by 1/3 of the marinara sauce, and then sprinkle 1/3 of the shredded mozzarella cheese.
Repeat layering (vegetables, ricotta mixture, marinara sauce, mozzarella) until all the ingredients are used, finishing with a generous layer of shredded mozzarella on top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly.
Remove from the oven and allow the lasagne to rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Serve warm and enjoy your keto-friendly vegetable lasagne!
Nutrition Facts
Calories |
2499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.5 g | 188% | |
| Saturated Fat | 69.4 g | 347% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 13174 mg | 573% | |
| Total Carbohydrate | 166.7 g | 61% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 80.9 g | ||
| Protein | 152.6 g | 305% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 4247 mg | 327% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 6563 mg | 140% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
