Keto Vegetable Lasagne

Indulge in the satisfying layers of this hearty Keto Vegetable Lasagne—a low-carb twist on a classic comfort food. Perfect for those following a keto lifestyle, this dish swaps traditional pasta for thinly sliced zucchini and eggplant, creating a nutrient-packed base that's both light and flavorful. Layers of creamy ricotta blended with wilted spinach, gooey mozzarella, savory marinara sauce, and a sprinkle of Parmesan come together to deliver a cheesy, Italian-inspired delight. Enhanced with garlic powder and Italian seasoning, every bite is bursting with bold flavors. This gluten-free lasagne is easy to assemble, requiring just 30 minutes of prep time before baking to golden, bubbly perfection. Ideal as a weeknight dinner or meal-prep option, this dish serves six and is sure to satisfy cravings without the carbs. Garnish with fresh basil for a vibrant finishing touch!

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 medium Zucchini
• 1 large Eggplant
• 2 cups Marinara sauce (sugar-free)
• 1.5 cups Ricotta cheese
• 0.5 cups Grated Parmesan cheese
• 2 cups Shredded mozzarella cheese
• 1 large Egg
• 2 cups Spinach (fresh or frozen)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 1 teaspoon Dried Italian seasoning
• 0.25 cup Fresh basil (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Slice the zucchini and eggplant lengthwise into thin, even slices (about 1/4 inch thick). Sprinkle the slices with a pinch of salt and let them sit on a towel or paper towels for 10-15 minutes to draw out excess moisture. Pat dry with another towel.

Step 3

In a skillet over medium heat, warm 1 tablespoon of olive oil. Add the spinach and sauté until wilted (if using fresh) or thawed and warmed through (if using frozen). Remove from heat and allow to cool slightly.

Step 4

In a mixing bowl, combine ricotta cheese, Parmesan cheese, egg, garlic powder, and a pinch of salt and pepper. Mix until smooth and creamy. Stir in the cooked spinach.

Step 5

In a separate bowl, mix the sugar-free marinara sauce with the dried Italian seasoning. Set aside.

Step 6

Drizzle the remaining 1 tablespoon of olive oil on the bottom of a 9x13-inch baking dish. Spread a thin layer of marinara sauce evenly across the bottom.

Step 7

Layer the vegetable slices, starting with zucchini and eggplant, to cover the bottom of the dish. Spread 1/3 of the ricotta mixture over the vegetables, followed by 1/3 of the marinara sauce, and then sprinkle 1/3 of the shredded mozzarella cheese.

Step 8

Repeat layering (vegetables, ricotta mixture, marinara sauce, mozzarella) until all the ingredients are used, finishing with a generous layer of shredded mozzarella on top.

Step 9

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes, or until the top is golden and bubbly.

Step 10

Remove from the oven and allow the lasagne to rest for 10 minutes before slicing. Garnish with fresh basil if desired.

Step 11

Serve warm and enjoy your keto-friendly vegetable lasagne!

Nutrition Facts

Serving size	(2749.0g)

Amount per serving	% Daily Value*
Calories	2499.2

Total Fat 146.5g	0%
Saturated Fat 69.4g	0%
Polyunsaturated Fat 5.5g
Cholesterol 646.3mg	0%
Sodium 13173.6mg	0%
Total Carbohydrate 166.7g	0%
Dietary Fiber 41.8g	0%
Total Sugars 80.9g
Protein 152.6g	0%

Vitamin D 53.8IU	0%
Calcium 4247.0mg	0%
Iron 20.8mg	0%
Potassium 6562.7mg	0%

*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.

Source of Calories

Fat: 50.8%

Protein: 23.5%

Carbs: 25.7%