Lasagna Casserole | Keto & Low Carb

I’ve been cooking with zucchini quite a lot lately. I think I appreciate it more nowadays. We’ve developed a relationship, and I’m good with that. I discovered that you can make lasagna out of it, but it does take a lot of work to make the noodles. With my low carb lasagna casserole, it’s easier to whip up and have a nice dinner for the family.

It’s a versatile fruit (yes, it’s a fruit). It can be shredded up and used in bread, cupcakes, fritters, or muffins. It can be julienned and made into mock noodles. Sauteed, roasted or baked…I can think of a million ways. I’ve also used it to make lasagna. It’s a bit of work to do that though, and I was lazy the other day, so I wanted to figure out how I could make zucchini lasagna without having to make the noodles. So I tried just chopping it up…and it was just as good!

So if you’re feeling lazy and want to whip up a zucchini lasagna, might I suggest doing a casserole instead? I didn’t have ricotta to layer in because I made it on a whim so I just used mozzarella, but feel free to layer in ricotta. You can also use hamburger meat in place of the sausage. It’ll taste just like lasagna! – minus the flour noodles – cuz who needs those?

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Keto & Low Carb Lasagna Casserole

This zucchini lasagna casserole tastes fantastic! All of the flavors of lasagna, with a healthier kick from chopped zucchini. You might not even miss the noodles.

Course Main Course

Cuisine Italian, keto, low carb

Keyword keto, lasagna, low carb, zucchini

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings 6 servings

Author Erin Vittoria

Ingredients

• 4 medium zucchinis roughly 2 cups, sliced lengthwise, then into ¼” slices to create half-moons
• 1 onion chopped
• 1 lb sausage mild Italian worked for me
• ½ Tbsp tomato paste
• ¼ cup heavy cream
• 2 tsp Italian seasoning
• 1/2 cup ricotta optional
• 1 egg
• ½ cup shredded mozzarella if using ricotta, knock the mozzarella back to 1/4 cup
• ½ tsp salt & pepper, to taste

Instructions

• Preheat oven to 375°.
• Preheat a skillet over medium heat. When pan is hot, throw in sausage. Cook til just about done.
• Add onions, zucchini, Italian seasonings, salt, and pepper. Cook about 7 minutes, until the zucchini starts to get tender and some juices release.
• Lower the heat to medium-low and add in the heavy cream and tomato paste. Mix thoroughly and coat the veggies. Cook for about 3 minutes. The juice in the pan will start to thicken up a bit. Take off the heat.
•  In a separate bowl thoroughly mix the ricotta with the egg and add a pinch of salt.
• Time to layer it up!
• To a 9×5 casserole dish, add a thin layer of the zucchini/sausage mix. Add a layer of the ricotta. Repeat your layers, finishing with the zucchini as the last layer. Top with the shredded mozzarella, and cover the dish with foil.
• Bake for 45 minutes. Take off the foil and cook for 10-15 minutes more until the cheese is melty and browned.