Low Carb Classic Cheese Lasagna
Indulge guilt-free with this flavorful Low Carb Classic Cheese Lasagna, a healthy twist on the traditional comfort food favorite. Instead of pasta, this recipe uses thinly sliced zucchini as a grain-free, gluten-free alternative that keeps the dish light yet satisfying. Layered with a creamy ricotta mixture seasoned with garlic, oregano, and basil, rich marinara sauce, and a trio of cheeses—including mozzarella and Parmesan—this lasagna offers bold, savory flavors with every bite. Pan-searing the zucchini slices enhances their texture while reducing excess moisture, ensuring a perfect bake every time. Ready in just over an hour, this keto-friendly lasagna is ideal for anyone seeking a hearty, low-carb meal. Serve warm and enjoy a classic Italian dish reimagined to fit your healthy lifestyle! Perfect for family dinners, meal prep, or entertaining, this recipe will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 15 ounces ricotta cheese
- 1 large egg
- 1 cup Parmesan cheese
- 3 cups mozzarella cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups marinara sauce
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchinis lengthwise into 1/4-inch thick slices.
Sprinkle both sides of the zucchini slices lightly with salt and place them on a paper towel-lined surface to draw out moisture for about 10 minutes. Pat dry with additional paper towels.
In a skillet over medium heat, heat the olive oil and pan-sear the zucchini slices until slightly golden, about 2 minutes per side. Set aside to cool.
In a medium bowl, combine the ricotta cheese, egg, 1/2 cup of Parmesan cheese, 1 cup of mozzarella cheese, garlic powder, basil, oregano, salt, and black pepper. Mix until well combined.
Spread 1/2 cup of marinara sauce evenly over the bottom of a 9x13 inch baking dish.
Layer one-third of the zucchini slices over the sauce, slightly overlapping them.
Spread half of the ricotta mixture over the zucchini layer.
Sprinkle 1 cup of mozzarella cheese over the ricotta layer.
Repeat by adding another 1/2 cup of marinara sauce, followed by another layer of zucchini slices, the remaining ricotta mixture, and 1 cup of mozzarella cheese.
For the final layer, add the remaining zucchini slices, top with the rest of the marinara sauce, and sprinkle the last 1 cup of mozzarella cheese over it.
Sprinkle the remaining 1/2 cup of Parmesan cheese on top.
Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and golden brown.
Allow the lasagna to cool for 10 minutes before slicing. Serve warm and enjoy!
Nutrition Facts
Calories |
2782 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.1 g | 237% | |
| Saturated Fat | 93.5 g | 468% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 756 mg | 252% | |
| Sodium | 13927 mg | 606% | |
| Total Carbohydrate | 122.1 g | 44% | |
| Dietary Fiber | 11.1 g | 40% | |
| Total Sugars | 71.6 g | ||
| Protein | 179.2 g | 358% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 5201 mg | 400% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 2645 mg | 56% | |
*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.
