Keto Lasagna With Zucchini Noodles

Name: Keto Lasagna With Zucchini Noodles
Cuisine: Italian
Ingredients: 3 large zucchinis or about 5 medium zucchinis, ends trimmed off and sliced horizontally 1/4″ thick using a mandoline; 1 teaspoon kosher salt; 1 tablespoon olive oil; 1 yellow onion chopped; 1.25 pounds ground Italian Sausage; 1 teaspoon kosher salt; 32 ounces whole milk ricotta cheese; 16 ounce bag frozen chopped spinach thawed and all the water squeezed out; 1 egg; 2 teaspoons kosher salt; 2 teaspoons black pepper; 32 ounces marinara sauce (Rao’s Homemade recommended); 16 ounce bag shredded mozzarella; fresh basil for topping

By Adeline

Published on July 13, 2025

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There’s nothing quite like a comforting, cheesy lasagna, is there? I love how this amazing Keto Lasagna With Zucchini Noodles captures all that classic Italian taste. It features tender zucchini, rich sausage, and creamy ricotta in perfect harmony. Every single bite just sings with flavor, truly.

I find myself making this dish often for family dinners or even small gatherings. It always gets rave reviews, and everyone is surprised by how satisfying it is. It’s a dish that warms your soul and truly comforts you.

Why I Love This Recipe

Oh, let me tell you, this Keto Lasagna With Zucchini Noodles is a true weeknight hero! It’s surprisingly quick to pull together, which is amazing for those busy evenings. Plus, the flavor is just out of this world; it truly satisfies all my lasagna cravings. It also:

Impresses Guests: Everyone thinks it’s regular lasagna!
Comfort Food: So warming and satisfying after a long day.
Versatile: Easy to swap meats or add more veggies.

It’s simply a go-to in my kitchen!

Keto Lasagna With Zucchini Noodles Ingredients

Creating this amazing Keto Lasagna With Zucchini Noodles is like painting with flavors! Each ingredient plays a special role, building layers of deliciousness. You’ll see how simple, fresh components come together to make something truly extraordinary.

Zucchini Lasagna “Noodles”

Large or Medium Zucchinis: These are our star players. They become wonderfully tender “noodles.” Make sure you trim the ends.
Kosher Salt: This helps draw out moisture. It also seasons the zucchini beautifully.

Italian Sausage Mixture

Olive Oil: Just a touch helps brown the onion.
Yellow Onion: It adds a sweet, aromatic base. These need to be chopped small.
Ground Italian Sausage: This brings savory depth. It’s the heart of our meat layer.
Kosher Salt: A seasoning essential.

Spinach Ricotta Mixture

Whole Milk Ricotta Cheese: This gives us luscious creaminess. It really binds everything together.
Frozen Chopped Spinach: Make sure it’s thawed. Squeeze out all the water for best results.
Egg: It acts as a binder. It keeps our ricotta firm.
Kosher Salt: For seasoning the cheese layer.
Black Pepper: It adds a little zing.

Other Essential Ingredients

Marinara Sauce: I love Rao’s Homemade. It’s clean and keto-friendly. This sauce ties all the layers together.
Shredded Mozzarella: Who can resist cheesy goodness? It’s perfect for melting.
Fresh Basil: A wonderful garnish. It adds a pop of freshness.

Substitutions and Tips

Meat Swap: No Italian sausage? No problem! Ground beef or turkey works well. Pork is also a great choice.
Noodle Alternatives: If zucchini isn’t handy, try hearts of palm lasagna noodles. Some low-carb wraps can also be layered.
Spinach Squeezing: A nut milk bag makes squeezing spinach super easy.
Cheese Options: You can mix in a bit of Parmesan. It adds extra nutty flavor.

Remember, exact quantities are always in the printable recipe card below. Happy cooking!

How to Make Keto Lasagna With Zucchini Noodles

Making this Keto Lasagna With Zucchini Noodles is a true joy! It’s all about layering those wonderful flavors. These steps will guide you through creating a masterpiece. Don’t worry, it’s easier than you think!

Step 1: Prepare Your Oven and Baking Sheets

First things first, preheat your oven. Get it nice and hot to 400°F. Then, grab several rimmed baking sheets. Line them with parchment paper. This makes clean-up a breeze. Plus, it stops everything from sticking. Make sure you have enough space for your soon-to-be zucchini noodles.

Step 2: Crafting Your Zucchini Lasagna “Noodles”

Now, for our star ingredient: the zucchini! Lay your zucchini “noodles” in a single layer. Arrange them on those prepared baking sheets. Sprinkle them evenly with kosher salt. This helps draw out moisture. Roast them for about 30 minutes. You want them soft and moisture-free. This extra step prevents a watery lasagna. If you need to, do this in batches.

Step 3: Cooking the Savory Sausage Mixture

Time for the delicious Italian sausage! Heat your cast iron skillet over medium heat. Add in a swirl of olive oil. Toss in your chopped yellow onion and a pinch of salt. Cook it for about 5 minutes until soft. Then, add the ground Italian sausage. Break it up with a potato masher. Cook for another 10 minutes. Stir it often. You want that sausage fully cooked through.

Step 4: Whipping Up the Creamy Spinach Ricotta

In a medium bowl, combine your ricotta cheese. Add the thawed, squeezed spinach. Don’t forget the egg, salt, and pepper! Mix everything with a fork until well combined. This creamy ricotta blend is a must. It brings all the layers together. It’s so much more than just cheese!

Step 5: Assembling Your Delicious Layers

Now, the fun part: assembly! Grab a deep 9×13 baking dish. Start with a thin layer of marinara sauce. Then, add your roasted zucchini noodles. Next comes a layer of the savory sausage mixture. Follow that with the creamy ricotta blend. Finish this sequence with a generous sprinkle of mozzarella. Repeat these layers two more times. End with more marinara sauce. Top with a final, glorious layer of mozzarella cheese. This creates a really tall, impressive lasagna.

Step 6: Baking to Golden Perfection

Slide your assembled lasagna into the hot oven. Bake it uncovered for 40 minutes. Watch that cheese keenly through the oven door. It should be beautifully melted and bubbling. A golden-brown top means perfection. That’s when you know it’s ready to shine.

Step 7: Rest and Serve

Patience is a virtue here! Once baked, remove the lasagna from the oven. Let it rest for 10 minutes. This resting time is important. It helps the layers set. The slices will hold together better. Then, slice and serve it warm. Garnish with fresh basil if you like. Enjoy your amazing Keto Lasagna With Zucchini Noodles!

How to Store Keto Lasagna With Zucchini Noodles

Storing your leftover Keto Lasagna With Zucchini Noodles is super easy. It keeps wonderfully! Just place any remaining lasagna in an airtight container. Pop it right into the refrigerator. It will stay fresh and delicious for at least 5 days. This makes it perfect for delicious meal prep throughout the week.

For longer storage, freezing is your friend! You can freeze the entire lasagna before baking. Just cover it well. Or, freeze individual portions after it’s cooked. Wrap them tight in plastic wrap, then foil. They will last for at least 6 months this way. What a great way to have a quick, healthy meal ready!

Tips for Success

Don’t skip salting and roasting the zucchini. It truly prevents a watery lasagna.
Squeeze your spinach really well. Excess water makes the ricotta runny.
Use a mandoline for uniform zucchini slices. This helps cooking evenly.
Let the lasagna rest after baking. It helps the layers set beautifully.
Don’t be shy with the mozzarella. More cheese is always a good idea!
Taste as you go and adjust seasonings. Every cook’s palate is unique.
Prep your ingredients ahead of time. This makes assembly a breeze.

Kitchen Tools You’ll Need

Mandoline Slicer: For those perfect, uniform zucchini “noodles”.
Rimmed Baking Sheets: Essential for roasting the zucchini evenly.
Large Cast Iron Skillet: Great for cooking the sausage mixture.
Potato Masher: Helps break up the ground sausage quickly.
9×13 Baking Dish: The ideal size for assembling this hearty lasagna.
Nut Milk Bag: My secret weapon for squeezing water from spinach.

Serving Suggestions

Serve alongside a crisp green salad. Toss with a light vinaigrette.
A glass of dry red wine pairs wonderfully. Think an Italian Chianti.
Garlic bread, if you’re not strictly keto, is always a hit.
Grilled asparagus makes a great low-carb side.
Top with extra fresh basil or a sprinkle of Parmesan.
Enjoy with some sparkling water and lemon too.

Frequently Asked Questions

Can I prepare this Keto Lasagna With Zucchini Noodles ahead of time?

Absolutely! You can assemble the entire Keto Lasagna With Zucchini Noodles up to a day in advance. Just cover it tightly with foil and refrigerate. When you’re ready to bake, uncover and follow the instructions, possibly adding a few extra minutes to the baking time since it will be chilled.

What are the best substitutions for the Italian sausage?

If Italian sausage isn’t your jam, don’t worry! Ground beef works perfectly for a classic flavor. You could also use ground turkey or pork for a lighter touch. Experiment and see what you love in your zucchini lasagna.

How do I ensure my zucchini noodles aren’t watery?

The key here is roasting them! Salting and roasting the zucchini noodles as directed in the recipe draws out excess water. This crucial step prevents your lasagna from becoming soggy. Don’t skip it, for sure!

Is this recipe suitable for freezing?

Yes, absolutely! This Keto Lasagna With Zucchini Noodles freezes beautifully, either before or after baking. Just wrap it well in freezer-safe containers or foil. It’s perfect for meal prepping a healthy dinner later on.

Conclusion

There you have it! This incredible Keto Lasagna With Zucchini Noodles is truly a game-changer. It shows that healthy eating can still be packed with comfort and flavor. I love knowing I can indulge in a hearty, cheesy dish without the guilt. It’s perfect for cozy family dinners or impressing guests. This recipe brings so much joy to my kitchen and to my table. I hope it becomes a cherished favorite in your home too!