Low Carb Keto Lasagna Recipe

Low Carb Keto Lasagna Recipe

greens make an extremely good low carb opportunity to various grains. Cauliflower can be substituted for rice, spaghetti squash for spaghetti, and lettuce for sandwich wraps.

Zucchini is some other vegetable typically used to replace a excessive carbohydrate favorites, specially pasta. With a easy spiralizer, a whole zucchini may be transformed into a whole plate of angel hair pasta.

Sliced some other manner (pun intended), zucchini may be cut into strips and layered with mozzarella cheese, floor pork, and pasta sauce to make a bubbly, meaty lasagna. You’ll follow this specific procedure nowadays to bake a low carb, keto lasagna perfect for the whole circle of relatives.

Low Carb Keto Lasagna Recipe


  • 1 teaspoon garlic powder
  • a large clove garlic (finely chopped)
  • 1 1/2 cup mozzarella cheese
  • 1/3 cup parmesan cheese
  • 4 large zucchini’s (sliced long ways to 1/4” pieces)
  • 16oz Rao’s marinara sauce
  • 1 tablespoon mixed Italian herb seasoning
  • 1/4 to 1/2 tsp red pepper flake (depending on how spicy you want this dish)
  • 1/4 cup basil
  • 2 tablespoons coconut flour
  • medium-high large whole egg
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon butter, ghee, coconut oil, or lard
  • 1/2lb spicy Italian sausage or sweet Italian sausage
  • 15oz ricotta cheese


  1. Slice the zucchini then sprinkle generously with sea salt. location your salted zucchini on a paper towel for 30 minutes. once 30 minutes is up, wring the zucchini noodles with a paper towel one closing time to extract any moisture.
  2. heat 1 tablespoon of butter or fat of desire in a large skillet over medium-excessive warmth. crumble and brown Italian sausage. remove from warmth and let cool.
  3. Preheat oven to 375 degrees and coat a 9×9 baking dish with cooking spray or butter.
  4. add ricotta cheese, 1 cup of mozzarella cheese, 2 tablespoons of parmesan cheese, 1 egg, coconut flour, salt, garlic, garlic powder, and pepper to a small bowl and mix until easy. Set apart. add Italian seasoning and pink pepper flakes to a jar of marinara, stir properly. Set aside.
  5. add a layer of sliced zucchini to the bottom of greased dish. unfold 1/4 cup of cheese combination over zucchini, sprinkle with 1/4 of the Italian sausage and then add a layer of sauce. Repeat method three-four times till substances are all gone, ending with a layer of sauce. upload remaining mozzarella cheese and sprinkle with last parmesan cheese.
  6. cowl with foil and bake for 30 minutes. do away with foil and bake for a further 15 mins until golden brown. remove from oven and permit sit down for five-10 minutes earlier than serving. Sprinkle with sparkling basil if desired.

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