This keto lasagna is made with long zucchini slices and a delicious ground sausage meat sauce. It’s a meat-lovers dream and a great low carb keto meal that will please even finicky high carb eaters.
I mentioned this zucchini keto lasagna recipe in my Zoodle Spaghetti post. It’s really easy to make and a great use for left over low carb spaghetti sauce, because it doesn’t need to be cooked immediately. Simply assemble the lasagna, cover with foil, and refrigerate. Then cook within a day or two.
That method is exactly how I created this recipe. I made Zoodle Spaghetti for dinner and had a lot of sauce left over. On a whim I whipped out my handy-dandy Mandoline and made lasagna-like noodles with one zucchini not used for the spaghetti. In a small casserole dish I began adding layers of the zucchini strips, meat sauce, and mozzarella. The next evening I popped the keto lasagna into the oven and piled my plate high with a green salad! Dinner was served.
The ground sausage based sauce makes this keto by keeping the fat grams higher than protein grams. Also, this avoids the heavy grease you’d get if you used high fat (80/20) ground beef. With the keto friendly noodles made from zucchini and a low carb sauce, it’s an inexpensive solution for a quick and hardy dinner.
Zucchini Lasagna
Ingredients
- 1 cup left over sausage spaghetti sauce See notes below
- 1 medium zucchini squash
- 1 cup shredded mozzarella cheese
- 1 cup shredded or grated Parmesan cheese Shredded is best for this recipe
Instructions
- Slice a whole zucchini using the 2.5mm slicer on your Mandoline slicer if you have one. Alternatively, you can make the flat lasagna "noodles" using the blade slicer on a manual cheese grater, carefully make thin slices with a butcher knife, or eve use a large vegetable peeler.
- In a small casserole dish, add a layer of zucchini slices. It doesn’t have to look pretty and the slices can overlap, just make sure the bottom is covered.
- Top the zucchini with about 1/4 cup of sauce and smear it around. make sure you have lots of sausage chunks. The zucchini noodles don’t need to be perfectly covered – the sauce spread out as it cooks and moisture is released from zucchini.
- Sprinkle 1/4 cup each of the mozzarella and Parmesan cheeses over the sauce.
- Continue to layer in this way for 3 or 4 layers. I like to end with some zucchini strips topped with cheese (no sauce on the top).
- Bake uncovered for 30 minutes.
- Remove from oven and set cooling rack for 5 minutes before serving.
Notes
- Green Leaf Salad: Toss fresh mixed greens with olive oil, lemon juice, and a pinch of salt for a light, refreshing side.
- Garlic Parmesan Bites (from Mozzarella Dough): A low-carb favorite for dipping in marinara or enjoying on the side.
| Calories | 220 kcal |
| Protein | 15 g |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Cholesterol | 40 mg |
| Total Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 520 mg |