This is not your traditional lasagna – it’s a vegetarian lasagna made with zucchini noodles. This is a pretty light dish that will fill you up, not drag you down, and still gives you all the good flavors of a lasagna. When doing the Keto / low carb diet, the more heavy foods are great for keeping you full, but sometimes you want something lighter.
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Some of the differences you’ll notice between this lasagna and the traditional are no beef, no pasta noodles, no egg and not a lot of cheese. Like I said, I like it light.
How do you Make Zucchini Noodles
Start with your mandolin to make the zucchini strips. I’d recommend you use the mandolin to keep the strips even – about 1/8 inch is good. Pat them dry with paper towels as they hold a lot of moisture.
You can also put them in the fridge for a few hours to dry them out. You’ll need approximately 1 large zucchini if you use the mandolin. We got ours for about $15 on Amazon and it works great.
Tips for the Perfect Vegetarian Lasagna
As mentioned, I don’t add egg to the ricotta and parm mixture – you can though! It will give it a little more stability when you cut and serve, but this is such a light version, it didn’t seem to make that much difference. We totally eat this in a bowl :)
Video for Zucchini Lasagna
I make enough for 3 – 4 (depending on what else is served) in an 8×8 baking dish. With any lasagna, you can layer as much as you want and increase / decrease ingredients accordingly.
It looks great, doesn’t it? Here are a few other tips:
- If you like some crunch to the zucchini, add them raw. If you prefer soft noodles, consider boiling or steaming them for 4-5 minutes before layering them. I like a bit of crunch, so I don’t bother with that step.
- Make sure your marinara has as few carbs as possible to help hit macros. We love Rao’s and even though it’s pricey, it’s worth it. Whatever you buy, look at the sugar content! I’m amazed at how many sauces have added sugar.
- I make my own Italian seasoning so it has just the right amount of spice.
- Drain your ricotta cheese. I forgot to do this for this bake and it made a difference in consistency. I usually line my colander with a paper towel, add the cheese and place a similar size bowl over it, leaving it to drain into a bowl for a couple of hours (in the fridge)
Can’t make it now? Pin it for later!
- Using a mandolin, shave the zucchini lengthwise to cut into 1/8 inch strips.
- Place the strips in between two paper towels and pat dry to remove moisture.
- Drain the liquid from the ricotta cheese.
- In a small mixing bowl, mix ricotta, parmesan and Italian spices together.
- Spray non-stick spray on an 8x8 glass baking dish.
- Spread a thin layer of marinara sauce on the bottom
- Layer the zucchini strips so the bottom is covered
- Spread about 1/3 of the ricotta/parm mixture on the zucchini, covering well
- Repeat with layers of marinara, zucchini and cheese and finish with the last of the marinara.
- Sprinkle the shredded mozzarella on top and garnish with a little Italian seasoning.
- Bake at 350 degrees for 45 minutes.
- Make sure your marinara is low carb with no added sugar
- To drain your ricotta, line a colander with a paper towel, add the cheese and place a similar size bowl over it, leaving it to drain into a bowl for a couple of hours (in the fridge)
- If you prefer soft noodles, boil or steam them for 4-5 minutes before layering them.
Nutrition InformationYield 6 Serving Size 1 cup
Amount Per Serving Calories 231 Total Fat 14g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 5g Cholesterol 44mg Sodium 844mg Carbohydrates 12g Fiber 2g Sugar 5g Protein 15g