Zucchini Lasagna (Low-Carb & Keto)

Step 1

Preheat the oven to 400ºF and line 3 to 4 large baking sheets with parchment paper. (You can do this in batches, if needed.)

Step 2

Cut the ends off of the zucchini, then use a mandoline slicer or a knife to cut the rest into long, wide slices that are 1/4-inch thick. Arrange the slices on the prepared baking sheets and sprinkle them generously with salt. Flip the slices over and salt the other side, too. Let the rest for 10 minutes.

Step 3

When 10 minutes have passed, blot the zucchini with a towel, removing the salt and excess moisture. Place the pans of zucchini in the oven to bake for 15 minutes at 400ºF.

Step 4

Meanwhile, add the ricotta and egg to a large bowl, and stir them well to combine. You can add a pinch of salt to this, and any other dried Italian herbs you love for extra flavor.

Step 5

When the zucchini is done, remove it from the oven and lower the temperature to 375ºF.

Step 6

To assemble the lasagna, start by spreading 3/4 cup of marinara sauce evenly into the bottom of a 9" x 13" casserole pan. Arrange a layer of zucchini noodles on top of that, followed by 1/3 of the ricotta mixture, 1/2 cup of shredded mozzarella, and 2 tablespoons of Parmesan. Sprinkle 1/3 of the fresh basil over that.

Step 7

Repeat the layers, starting with another layer of zucchini, followed by 1/2 cup of marinara sauce, and another 1/3 of the ricotta, 1/2 cup of mozzarella, Parmesan and basil. Repeat this layering one more time, with another layer of zucchini, the rest of the ricotta, another 1/2 cup of mozzarella, 2 tablespoons of parmesan, and the rest of the fresh basil. The final layer will be the last of the zucchini noodles, followed by the rest of the sauce, mozzarella and Parmesan.

Step 8

Bake the zucchini lasagna for 45 minutes at 375ºF, or until the top is golden brown and bubbly. Allow the casserole to cool for 15 minutes before slicing and serving. Leftovers can be stored in the fridge for 3-5 days in an airtight container.