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Easy Low Carb Zucchini Lasagna with Italian Sausage

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A family-approved, keto-friendly zucchini lasagna layered with savory Italian sausage, creamy cheeses, and tender zucchini slices, perfect for a quick and satisfying dinner.

Ingredients

Scale
  • 3 medium zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
  • 1 pound (450g) sweet or spicy Italian sausage, casings removed
  • 1 cup (240g) whole milk ricotta cheese
  • 1½ cups (150g) shredded mozzarella cheese
  • ½ cup (50g) freshly grated Parmesan cheese
  • 1 large egg, beaten
  • 2 cups (480ml) no-sugar-added marinara sauce
  • 3 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice 3 medium zucchinis lengthwise into thin strips about 1/8 inch thick using a mandoline or sharp knife. Lay slices on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
  3. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add Italian sausage (removed from casings) and cook, stirring and breaking up the meat until browned and cooked through, about 7 minutes. Add chopped onion and minced garlic halfway through cooking. Season with Italian seasoning, salt, and pepper. Drain excess fat and set aside.
  4. In a bowl, combine ricotta cheese, beaten egg, and grated Parmesan cheese. Stir until smooth and set aside.
  5. Optional but recommended: Quickly sauté zucchini slices in 1 tablespoon olive oil over medium heat for 2-3 minutes per side until just tender. Pat dry again on paper towels.
  6. Spread ½ cup marinara sauce evenly on the bottom of a 9×13 inch baking dish. Layer zucchini slices to cover the sauce. Spoon half of the sausage mixture over zucchini, then dollop half the ricotta mixture and sprinkle ½ cup shredded mozzarella. Repeat layers with remaining zucchini, sausage, ricotta, and mozzarella. Finish with a final layer of zucchini topped with remaining marinara sauce and ½ cup mozzarella cheese.
  7. Cover the dish with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden brown.
  8. Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Salting and patting dry the zucchini slices prevents sogginess. Pre-cooking the sausage intensifies flavor and reduces grease. Cover with foil initially to keep moisture and prevent cheese from burning. Let the lasagna rest 10 minutes before slicing for cleaner pieces. If cheese browns too quickly, tent with foil again.

Nutrition

Keywords: low carb, keto, zucchini lasagna, Italian sausage, healthy dinner, gluten-free, easy recipe

Find it online: https://sparklechew.com/easy-low-carb-zucchini-lasagna-with-italian-sausage-recipe-for-perfect-keto-dinner/