Savory Keto Zucchini Lasagna Layers
Indulge in a guilt-free twist on the classic lasagna with our Savory Keto Zucchini Lasagna Layers. This recipe replaces traditional pasta with fresh, thinly sliced zucchini and incorporates a rich, hearty tomato and mushroom sauce, seasoned perfectly with herbs and spices. Each layer is generously topped with creamy mozzarella cheese and vibrant spinach, creating a delightful and healthy one-dish meal. Perfect for those following a keto diet or anyone looking to enjoy a delicious, low-carb alternative to a beloved Italian favorite!
6
Servings
125
Calories
13
Ingredients
Ingredients
Zucchini
3 large (sliced lengthwise into 1/8-inch strips)
Salt
1 tablespoon (for salting zucchini)
Cooking Spray
as needed (for greasing the pan)
Onion
1 1/2 cups (diced)
Garlic
2 cloves (minced)
Button Mushrooms
12 ounces (sliced)
Tomatoes
3 cups (chopped)
Dried Basil
1 tablespoon (for seasoning)
Dried Oregano
1 teaspoon (for seasoning)
Ground Nutmeg
1/4 teaspoon (for seasoning)
Black Pepper
1/4 teaspoon (for seasoning)
Fat-Free Mozzarella Cheese
1/2 cup (shredded)
Raw Spinach Leaves
3-4 cups (washed and roughly chopped)
Instructions
1
Preheat your oven to 350°F and position the rack in the center.
2
Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and generously sprinkle with salt, tossing gently to coat. Let the zucchini sit for 1 hour to draw out moisture.
3
While the zucchini is resting, spray a large saucepan with cooking spray and heat over medium heat. Add the diced onions and sauté for about 2 minutes, stirring often until they soften.
4
Add the minced garlic to the onions and cook for an additional 20 seconds until fragrant.
5
Incorporate the button mushrooms, stirring frequently until they release their moisture and the liquid reduces to a glaze, approximately 7 minutes.
6
Stir in the chopped tomatoes, dried basil, oregano, ground nutmeg, and black pepper. Cook the mixture, stirring occasionally, for about 25 minutes, until the sauce has thickened and the tomatoes break down.
7
After the zucchini is done resting, blot any excess moisture with paper towels. In a 9 x 13-inch baking pan, layer one-third of the zucchini strips to form the base. Top with one-third of the tomato sauce, followed by one-third of the mozzarella cheese.
8
Add half of the remaining zucchini strips on top, followed by half of the remaining sauce and half of the remaining cheese. Repeat the layering process one more time with the last zucchini, sauce, and cheese.
9
Cover the baking pan with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 20 minutes or until the lasagna is bubbling and the cheese is golden.
10
Once baked, allow the lasagna to rest at room temperature for 10 minutes before slicing. Serve hot and enjoy a deliciously wholesome meal!
Nutrition Information
1.67g
Fat
7.5g
Carbs
5g
Protein
3g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Savory Keto Zucchini Lasagna Layers?
It is a low-carb, keto-friendly version of traditional lasagna that replaces pasta sheets with thinly sliced zucchini.
How many servings does this recipe provide?
This recipe makes 6 servings.
What is the calorie count per serving?
Each serving contains approximately 125 calories.
How much fat is in one serving of this lasagna?
There is 1.67g of fat per serving.
What is the carbohydrate content per serving?
Each serving has 7.5g of carbohydrates.
How much protein does this dish offer?
This lasagna provides 5g of protein per serving.
What is the fiber content of this recipe?
There are 3g of fiber per serving.
What substitute is used for pasta in this recipe?
Fresh zucchini sliced lengthwise into 1/8-inch thick strips is used instead of pasta.
Why do I need to salt the zucchini before baking?
Salting the zucchini and letting it sit helps draw out excess moisture, preventing the lasagna from becoming too watery.
How long should the zucchini sit after being salted?
The zucchini should sit for 1 hour.
What temperature should the oven be set to?
The oven should be preheated to 350 degrees Fahrenheit.
How long does the tomato sauce need to cook?
The sauce should be cooked for about 25 minutes until it thickens and the tomatoes break down.
What kind of mushrooms are used in the sauce?
The recipe calls for 12 ounces of sliced button mushrooms.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian as it uses vegetables, sauce, and cheese without meat.
Is this lasagna gluten-free?
Yes, because it uses zucchini instead of wheat-based pasta, it is a gluten-free dish.
What type of cheese is used in this recipe?
The recipe uses fat-free shredded mozzarella cheese.
Does this recipe include spinach?
Yes, it includes 3 to 4 cups of washed and roughly chopped raw spinach leaves.
What spices and herbs are used for seasoning?
The seasoning includes dried basil, dried oregano, ground nutmeg, and black pepper.
What size baking pan is required?
A 9 x 13-inch baking pan is needed for this recipe.
How long should the lasagna be baked while covered?
It should be baked covered with aluminum foil for 25 minutes.
How long should it bake after the foil is removed?
Bake it for an additional 20 minutes uncovered or until the cheese is golden.
How long should the dish rest after coming out of the oven?
Let the lasagna rest at room temperature for 10 minutes before slicing.
How much garlic is used in this recipe?
The recipe requires 2 minced cloves of garlic.
How much onion is included in the sauce?
The recipe calls for 1 1/2 cups of diced onions.
How many zucchini are needed?
You will need 3 large zucchini.
How many layers of zucchini are in the dish?
The lasagna is built using three layers of zucchini strips.
Is cooking spray necessary?
Yes, cooking spray is used to grease the pan and for sautéing the onions.
What is the amount of tomatoes used?
The recipe requires 3 cups of chopped tomatoes.
Can I use this recipe for a keto diet?
Yes, it is specifically designed as a savory keto-friendly meal.
Does the recipe use nutmeg?
Yes, 1/4 teaspoon of ground nutmeg is used for seasoning the sauce.