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.