Keto Lasagna Noodles
A low-carb alternative to traditional lasagna made with zucchini or eggplant, layered with cheese and marinara for a comforting, flavorful dish.
Ingredients
Vegetable Noodles
- 2 medium Zucchini or Eggplant Thinly sliced
Cheeses
- 1 cup Ricotta cheese For creaminess
- 1 cup Mozzarella cheese Topped for melting
- 1/4 cup Parmesan cheese For flavor
Sauce
- 2 cups Marinara sauce Store-bought or homemade, low-sugar option recommended
Binders
- 1 large Egg Vital for binding
Seasonings
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Fresh basil Chopped
- 1 tablespoon Fresh oregano Chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease your baking dish.
- Slice your zucchini or eggplant lengthwise into thin sheets. Salt them slightly and let them sit for about 20 minutes to draw out moisture.
- In a bowl, mix together your ricotta with an egg, a sprinkle of parmesan, and your preferred herbs.
Assembly
- Start layering: Place a layer of your vegetable noodles at the bottom of your baking dish, followed by a layer of the ricotta mixture, and then a generous scoop of marinara. Repeat until you reach the top, finishing with mozzarella cheese.
Baking
- Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, letting that bubbly cheese turn golden brown.
- Allow it to cool for about ten minutes before serving. This resting time helps the layers hold together.
Notes
Avoid watery vegetables by salting them and letting excess moisture escape before layering. Let the lasagna rest before serving for better slicing.