Keto Zucchini Lasagna Casserole
Say goodbye to carby guilt and hello to zucchini that’s basically auditioning for an Oscar in the role of “Lasagna Noodles.” This Keto Zucchini Lasagna Casserole delivers all the layered drama you crave—without sabotaging your jeans or ethics. No dairy, no meat, just a whole lot of plant-based sass wrapped in melty vegan cheese and saucy goodness. It’s low-carb, high-attitude, and secretly healthy—like that friend who does yoga and drinks wine. Grab your casserole dish and tell traditional lasagna to take a seat. This green goddess version came to slay, not to play.
Keto Zucchini Lasagna Casserole
A dairy-free, low-carb twist on lasagna using zucchini slices, rich vegan meat sauce, and cheesy plant-based layers of flavor.
Ingredients
- 3 medium zucchinis thinly sliced
- 1 tbsp olive oil
- 1½ cups vegan ground meat soy, lentils, or walnut mix
- 2 cups marinara sauce sugar-free, because carbs don’t get a plus one
- 1 cup vegan ricotta or cashew cream
- 1½ cups vegan shredded mozzarella
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish optional, but makes you look fancy
Instructions
- Preheat oven to 375°F and lightly grease your baking dish like you’re pampering a diva.
- Slice zucchini into thin strips. Pat dry like you’re blotting your T-zone—no soggy drama here.
- In a skillet, heat olive oil and sauté vegan meat until browned and pretending to be Italian.
- Stir in marinara, garlic powder, Italian seasoning, salt, and pepper. Simmer for 5 minutes until it smells like date night.
- Start layering: zucchini, meat sauce, ricotta, mozzarella—repeat like your skincare routine.
- Finish with a final sprinkle of cheese because cheese = emotional support.
- Bake uncovered for 30 minutes or until bubbly and golden like your last vacation tan.
- Let cool for 5 minutes. Garnish with basil and serve like the kitchen queen you are.
Notes
📊 Nutritional Values (Per Serving)
- Calories: 240
- Total Fat: 15g
- Saturated Fat: 3g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 10g
💊 Vitamins & Minerals (Per Serving)
- Vitamin A: 20%
- Calcium: 18%
- Iron: 12%
- Vitamin C: 15%
- Magnesium: 10%
💡 Notes/Tips to Boost Flavor
- Salt zucchini slices and let them sweat. Wipe away the tears—yours and theirs.
- Use a mandoline for even slices (and an ER trip if careless).
- Add red chili flakes if you like spice with your sass.
- Layer with sautéed spinach or mushrooms for veggie overload.
- Let casserole sit 10 minutes before slicing—it needs to compose itself.
