Keto Zucchini Lasagna Casserole
So you miss lasagna, but you don’t miss bloating like a pufferfish after one bite. Girl, I get it. This keto zucchini lasagna casserole is all the layered, cheesy, saucy comfort — minus the animal-based chaos. Zucchini slices play the role of noodles like total Oscar contenders. Creamy dairy-free sauce oozes between spinach, basil, and meaty vegan goodness. It’s low-carb, high-flavor, and zero moo required. This casserole hits every craving while keeping your macros (and morals) intact. Grab a fork, you’re about to feel fancy.
Keto Zucchini Lasagna Casserole
A savory vegan twist on the classic lasagna, this keto zucchini casserole delivers comfort, bold flavor, and zero pasta regret.
Ingredients
- 3 medium zucchinis thinly sliced lengthwise
- 1 tbsp olive oil
- 1 onion finely diced
- 3 garlic cloves minced
- 2 cups spinach chopped
- 1 cup dairy-free ricotta cashew or tofu-based
- 1 cup marinara sauce no sugar added
- ½ cup vegan mozzarella-style shreds
- ¼ cup nutritional yeast
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Fresh basil leaves for garnish optional but fabulous
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in skillet. Sauté onion and garlic for 3–4 minutes until soft.
- Add spinach and cook until wilted, about 2 minutes. Remove from heat.
- In blender, combine ricotta, nutritional yeast, salt, pepper, and oregano until creamy.
- Layer zucchini slices on bottom of baking dish.
- Spread a layer of spinach mixture, followed by vegan ricotta blend, then marinara.
- Repeat layers until ingredients are used up. End with zucchini and a final spoonful of sauce.
- Sprinkle vegan mozzarella on top.
- Bake uncovered for 35 minutes until bubbly and golden.
- Let rest 10 minutes before slicing. Garnish with basil if you’re feeling Pinterest-y.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 10g
Vitamins & Minerals (Per Serving)
- Calcium: 20%
- Iron: 18%
- Vitamin A: 25%
- Vitamin C: 15%
- Magnesium: 12%
Extra Flavor Tips
- Salt and blot zucchini slices to avoid soggy drama.
- Add a pinch of chili flakes if you like heat with your sass.
- Swap spinach for kale if you’re feeling strong.
- For meal prep, portion into glass containers and freeze like the organized goddess you are.
- Reheat and add a drizzle of olive oil before serving for revived richness.
