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I personally use and love these products in my kitchen. I only recommend what I trust!
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Remember that one time I tried making lasagna for a potluck, and I totally forgot to add the ricotta cheese? Yeah, it was basically just layers of noodles and sauce – a complete disaster! Ever since then, I've been on a quest to find a fool-proof lasagna recipe. And guess what? I think I've finally cracked the code, especially for those of us trying to keep things keto-friendly. This Keto Zucchini Noodle Lasagna is a game-changer. It’s got all the comforting flavors of traditional lasagna, but without the carb overload. Instead of pasta sheets, we're using zucchini noodles. And I promise, you won't even miss the pasta. I mean, seriously. My picky-eater nephew devoured it!
So, what makes this lasagna so special? Well, first off, the zucchini noodles are surprisingly sturdy and hold up really well during baking. No soggy lasagna here! The ricotta and spinach filling is creamy, flavorful, and packed with nutrients. And let's not forget the marinara sauce, which adds a touch of sweetness and acidity to balance everything out. Plus, this recipe is totally customizable. Feel free to add other veggies, like mushrooms or bell peppers, or swap out the spinach for kale. Just have fun with it and make it your own. What are you waiting for? Let’s get started!
Required Equipments
- 9x13 inch baking dish
- Large bowl
- Colander
- Mandoline or vegetable peeler
- Aluminum foil
- Measuring cups and spoons
Keto Zucchini Noodle Lasagna with Ricotta and Spinach: Frequently Asked Questions
Keto Zucchini Noodle Lasagna with Ricotta and Spinach
Enjoy a comforting, low-carb twist on a classic favorite with this Keto Zucchini Noodle Lasagna! Packed with creamy ricotta, fresh spinach, and savory flavors, it's a guilt-free way to satisfy your lasagna cravings.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 375°F (190°C). This ensures that the lasagna cooks evenly and the cheese melts beautifully.
- Prepare the zucchini noodles: Wash and dry the zucchini. Using a mandoline or vegetable peeler, slice the zucchini into thin, even noodles. If you don't have a mandoline, don't sweat it – just use a regular peeler and take your time. Place the zucchini noodles in a colander and sprinkle with salt. Let them sit for about 20 minutes to release excess moisture. This step is crucial to prevent a soggy lasagna. After 20 minutes, gently squeeze out any remaining moisture with paper towels. Trust me, you don't want watery lasagna!
- Make the ricotta filling: In a large bowl, combine the ricotta cheese, egg, grated Parmesan cheese, chopped spinach, minced garlic, Italian seasoning, salt, and pepper. Mix well until everything is evenly combined. Taste and adjust the seasoning as needed. Don't be shy with the garlic – it adds a wonderful depth of flavor.
- Assemble the lasagna: Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish. Arrange a layer of zucchini noodles over the sauce, overlapping slightly. Spread half of the ricotta filling over the zucchini noodles. Sprinkle with half of the mozzarella cheese. Repeat layers: Add another layer of zucchini noodles, followed by the remaining ricotta filling and mozzarella cheese. Top with a final layer of zucchini noodles, marinara sauce, and a generous amount of mozzarella cheese. I like to add a sprinkle of Parmesan cheese on top for extra flavor and browning.
- Bake the lasagna: Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Keep a close eye on it to prevent burning. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and the flavors to meld together. Plus, it'll be easier to cut without it falling apart. Enjoy your delicious Keto Zucchini Noodle Lasagna!
- Cool and serve: Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and the flavors to meld together. Plus, it'll be easier to cut without it falling apart. Enjoy your delicious Keto Zucchini Noodle Lasagna!
📝 Notes
- For a richer flavor, use whole milk ricotta cheese.
- You can substitute kale for spinach if desired.
- Add a layer of sliced mushrooms or bell peppers for extra vegetables.
🍎 Nutrition
Calories: 320 kcal
Protein: 25 g
Fat: 20 g
Carbohydrates: 12 g
Fiber: 4 g
Calcium: 300 mg
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