Make a healthy version of a childhood favorite! Zucchini lasagna is bursting with so much flavor that you won’t miss the pasta.
Hey, pasta-lovers, this recipe is for you! If you can’t get enough peppery marinara sauce with crumbled sausage and layers of noodles, then you have to try this recipe.
Instead of carby lasagna noodles, you can simply use thin-sliced zucchini to make separate layers. Not only is the zucchini lower in carbs, but it also has a lot more nutrition.
It’s true that zucchini isn’t the perfect replacement for pasta, but it tastes so good in this recipe that it is better in a completely different way.
The secret to making taking zucchini lasagna is to make sure the zucchini is sliced super thin in exactly the same width each time. To do this, I suggest using a mandolin slicer. You won’t have to guess or struggle with a knife.
For the best results and taste, use both ricotta cheese and mozzarella cheese. Shredding fresh mozzarella cheese will give you the sweeter flavor versus using pre-shredded cheese.
Fresh mozzarella also melts better since it doesn’t have any ant-caking agents on it.
Lasagna With Spicy Sausage
It’s the combination of both sweet Italian sausage and spicy Italian sausage that gives the sauce in this lasagna the incredible flavor.
You don’t have to use both, but definitely try. If you prefer spicy flavors, use just hot sausage. It will light up the other flavors in the sauce.
This lasagna recipe is naturally gluten-free, too. If you aren’t a fan of using zucchini instead of pasta, you can also make this with Palmini lasagna noodles.
They are made from hearts of palm and have a texture that more closely resembles wheat noodles.
What To Eat With Lasagna
Since this is a classic lasagna recipe, you can eat this with your favorite Italian side dishes, as long as they are low-carb versions.
Low-Carb Shaved Brussels Sprouts With Cranberries is a chopped salad with sweet and tangy flavors. It’s crunchy and tastes wonderful with this savory dish.
For a warmer side dish, make some Loaded Cauliflower Mash. It’s cheesy and filling and has the most incredible toppings.
Or you can make something that is more recognizable. Serve a batch of Gluten-Free Italian Breadsticks to go with the marinara sauce in this lasagna.
Zucchini Lasagna With Sweet and Spicy Sausage Recipe
Below are the ingredients you’ll need to make this keto zucchini lasagna recipe. Exact measurements and instructions are located below within the printable recipe card below.
Prep Time: 25 minutes
Cook Time: 35 minutes
Net Carbs: 5 net carbs per serving
Sweet Italian sausage
Spicy Italian sausage
Mozzarella cheese shredded
Parmesan cheese grated
Salt and pepper
Preheat the oven to 400 degrees.
Coat the sliced zucchini in a generous amount of salt, and set aside.
Place the ground sausage into a skillet over medium high heat, and saute until completely cooked through. Drain the excess far.
Add the onions to the skillet, and saute until beginning to soften.
Stir all but ½ cup of the sauce into the meat mixture, and set aside. Rinse the zucchini well.
Place ½ cup of the sauce in the bottom of a 9×13 baking dish.
In a bowl, stir together the egg, ricotta cheese, Parmesan, Italian seasoning, garlic powder and salt and pepper to taste until smooth.
Add a layer of zucchini slices in the bottom of the baking dish.
Cover the zucchini in half of the ricotta mixture and ½ of the meat mixture.
Top with ½ of the mozzarella cheese.
Repeat the layers again.
Bake for 30 minutes.
Let rest for 10-15 minutes before serving.
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Zucchini Lasagna With Spicy and Sweet Sausage
- Casserole Dish
- 1/2 pound Sweet Italian Sausage
- 1/2 pound Spicy Italian Sausage
- 2 large Zucchini sliced into thin strips lengthwise
- 1 cup Ricotta Cheese
- 2 cups Mozzarella Cheese shredded
- 1 tsp Italian Seasoning
- 1 tsp Garlic Powder
- 1/2 Onion chopped
- 1/4 cup Parmesan Cheese grated
- 1 large Egg
- Preheat the oven to 400 degrees.
- Coat the sliced zucchini in a generous amount of salt, and set aside.
- Place the ground sausage into a skillet over medium high heat, and saute until completely cooked through. Drain the excess far.
- Add the onions to the skillet, and saute until beginning to soften.
- Stir all but ½ cup of the sauce into the meat mixture, and set aside.
- Rinse the zucchini well.
- Place ½ cup of the sauce in the bottom of a 9x13 baking dish.
- In a bowl, stir together the egg, ricotta cheese, Parmesan, Italian seasoning, garlic powder and salt and pepper to taste until smooth.
- Add a layer of zucchini slices in the bottom of the baking dish.
- Cover the zucchini in half of the ricotta mixture and ½ of the meat mixture.
- Top with ½ of the mozzarella cheese.
- Repeat the layers again.
- Bake for 30 minutes.
- Let rest for 10-15 minutes before serving.
Keto Zucchini Recipes
If you enjoyed learning how to make keto zucchini lasagna, here are some more tasty keto zucchini recipes you should make next! They are perfect for dinner!
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