Description
This recipe offers a delicious and satisfying keto-friendly lasagna using zucchini noodles as a low-carb alternative. It features a savory Italian sausage mixture, a creamy spinach ricotta blend, and layers of marinara sauce and mozzarella cheese, all baked until bubbly and golden.
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
Instructions
- Preheat your oven to 400ºF. Line several rimmed baking sheets with parchment paper and set in the wire rack.
- Make the zucchini lasagna “noodles”. Place all your zucchini lasagna “noodles” in an even layer on the rimmed baking sheets. Sprinkle with kosher salt. Roast for about 30 minutes, until the zucchini noodles are soft and all the moisture has evaporated. (If you don’t have enough baking sheets or room in your oven, you may need to do this in batches)
- Cook the sausage mixture. Heat your cast iron skillet over medium heat. Add in the olive oil, onion and salt. Cook for 5 minutes until the onion is soft. Add in the Italian sausage. Break it up using a potato masher. Cook another 10 minutes, stirring occasionally, until the sausage is cooked through.
- Make the spinach ricotta mixture. In a medium size bowl, combine the ricotta cheese, spinach, egg, salt + pepper. Mix with a fork until fully combined.
- Assemble the lasagna. In a deep 9×13 baking dish, assemble the lasagna with layers in this order: Marinara sauce, Zucchini lasagna “noodles”, Sausage mixture, Ricotta mixture, Mozzarella cheese. Repeat these layers two more times. Finish with a final layer of Marinara sauce and Mozzarella cheese.
- Bake the lasagna uncovered for 40 minutes, until the cheese is melted and bubbling.
- Remove from the oven and let it rest for 10 minutes. Slice and serve warm. Top with fresh basil if desired.
Notes
- **Meat Substitution:** Italian sausage is recommended, but you can substitute ground beef, turkey, or pork.
- **Keto Friendly Noodles:** Zucchini is the primary noodle, but other options include hearts of palm lasagna noodles or low-carb wraps.
- **Meal Prep:** Store in an airtight container for up to 5 days in the refrigerator. Reheat in the microwave (3-5 minutes, adding a little water for steam) or in a 350ºF oven (10-15 minutes).
- **Freezing:** Freeze in a freezer-safe airtight container for at least 6 months. Can be frozen whole before baking or in individual portions after baking. If freezing raw, thaw in the fridge overnight before baking at 400ºF uncovered for about an hour (if frozen) or 45 minutes (if thawed). If freezing individual portions, reheat in the microwave (3-5 minutes, longer if from frozen).
- Category: Main Course
- Method: Baked
- Cuisine: Italian