Keto Zucchini and Spinach Lasagna

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This vegetarian keto Zucchini and Spinach Lasagna is gluten-free and low-carb. It is made with skinny ricotta, tomato sauce, mozzarella, and zucchini noodles.

How to make the perfect zucchini noodles?

As you see, rather than lasagna noodles, I take advantage of zucchini noodles. So, how to make excellent zucchini noodles? Well primarily, you’ll be able to make them using a sharp kitchen knife, a mandolin slicer, or a vegetable peeler.

Ingredients

• 1 tbsp olive oil

• ½ medium onion, chopped

• 4 garlic cloves, crushed

• 2 tbsp tomato paste

• 28 oz can crushed tomatoes with juice (or 1¾ lbs fresh tomatoes)

• Salt and freshly ground black pepper, to taste

• 1 tbsp fresh basil, chopped

• 3 cups fresh spinach

• 15 oz part-skim ricotta

• 1 large egg

• ½ cup freshly grated Parmesan cheese

• 4 medium zucchini, sliced lengthwise into ⅛-inch-thick slices

• 16 oz shredded part-skim mozzarella cheese

• ½ tsp chopped parsley, for garnish

• Optional: 1 bunch of asparagus, trimmed

Instructions

1. Make the Sauce

1. Heat olive oil in a large pan over medium heat.

2. Add onion and cook for 4–5 minutes until soft and golden.

3. Stir in garlic and cook for about 30 seconds, being careful not to burn it.

4. Add tomato paste, stir, then add crushed tomatoes (with juice if using canned).

5. Season with salt and black pepper.

6. Bring to a gentle simmer, cover, and cook for 30 minutes.

7. Remove from heat and stir in chopped basil and fresh spinach until wilted.

2. Prepare the Zucchini

1. Preheat the broiler.

2. Arrange zucchini slices in a single layer on a baking sheet coated with oil spray.

3. Broil for 5–8 minutes, flipping once if needed.

4. Let them rest for 5 minutes, then pat dry with paper towels to remove excess moisture.

   This step is essential to avoid a watery lasagna.

3. Optional Asparagus Topping

1. While the sauce simmers, toss trimmed asparagus with a drizzle of olive oil, salt, and pepper.

2. Roast at 400°F (200°C) for 10–12 minutes, or until just tender.

3. Set aside to layer on top of the lasagna before the final bake.

4. Make the Ricotta Mixture

1. In a medium bowl, combine ricotta, Parmesan, and egg.

2. Stir until well mixed and creamy.

5. Assemble the Lasagna

1. Preheat oven to 375°F (190°C).

2. Spread a thin layer of tomato-spinach sauce on the bottom of a casserole dish.

3. Layer 5–6 slices of zucchini to cover the sauce.

4. Spread a portion of the ricotta mixture evenly over the zucchini, then sprinkle with mozzarella.

5. Repeat layers until all ingredients are used, finishing with sauce and a generous layer of mozzarella.

6. Bake

1. Cover the dish with aluminum foil and bake for 30 minutes.

2. Uncover, add roasted asparagus on top if using, and bake for another 10–15 minutes, until the cheese is bubbly and lightly golden.

7. Rest and Serve

• Let the lasagna rest for 10 minutes before slicing to help it set.

• Garnish with fresh parsley and serve warm.

Make Ahead & Storage

• Make Ahead: Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready to serve.

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Wrap individual portions tightly in plastic wrap and freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.

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