Easy Keto Zucchini Lasagna Recipe
This keto zucchini lasagna recipe is so easy, perfect to throw together fast after a busy day!
Zucchini is one of those crops that’s so prolific a few plants can soon have you completely overrun! The first year we were married, I filled our freezer with shredded and sliced zucchini. We ate zucchini everything! This easy zucchini lasagna recipe was one dish we had on a near weekly basis until my husband finally said no more!
It has taken six years to get to a point where he will willingly eat zucchini again, but finally we are once again enjoying keto zucchini lasagna!
What I like the most about this keto zucchini lasagna recipe is that it is so easy to through together. You could add more ingredients such as ricotta cheese to make it even better, but I like to keep it simple so I can throw it together in a hurry with whatever ingredients I have on hand.
Easy Keto Zucchini Lasagna Recipe
This recipe is based on ingredients we grow in our garden. But the ingredients we don’t grow ourselves are bought in bulk from Azure.
If your family gets tired of too much zucchini like mine did, keto zucchini lasagna is also really good with half zucchini noodles and half regular lasagna noodles.
I love how versatile this keto zucchini lasagna recipe is. You’ll notice I have a lot of “optional” ingredients because I just use what I have on hand each time. Feel free to mix it up!
We like it best with mozzarella, but cheddar or pepperjack are also really good.
Serves 4
Ingredients:
- 2 T olive oil
- 4 small zucchini or summer squash of choice
- 2 medium bell peppers
- 1 small onion or 1 bunch green onions
- Sea salt
- 1 cup sausage (optional)
- 1/4 cup chopped fresh basil (optional)
- 1 1/4 cups tomato sauce (see the 3 minute recipe below if you want to make some with fresh tomatoes)
- 1 1/2 cups cheese
Preheat oven to 400F. Grease a 9×13 pan with 2 T olive oil.
Thinly slice the zucchini and layer half on the bottom of the pan, overlapping a little. Slice or chop one bell pepper and spread out on top of the zucchini. Next, finely chop the onions and sprinkle half over the other veggies. Very lightly sprinkle with salt
Add half of the optional sausage and basil. Pour over the pan half of the tomato sauce. Then sprinkle on half of the cheese.
Repeat the whole layering process with the remaining ingredients.
Bake for 30 minutes. Be sure to serve your keto zucchini lasagna hot!
3 Minute Tomato Sauce Recipe
Don’t have tomato sauce? This is my quick recipe to throw together a sauce for my keto zucchini lasagna (or any pasta dish!) using fresh tomatoes from the garden.
- 1 1/2 cups fresh tomatoes, cut into large chunks
- 1 T fresh onion, or 1 tsp dried or powdered onion
- 3 cloves fresh garlic, or 3/4 tsp. garlic powder
- 1 T vinegar
- 1 T fresh basil or 1 tsp dried basil
- 2 tsp sweetener of choice (optional)
Throw all ingredients in your blender and blend till smooth (or chunky if you prefer!). There is no need to precook the sauce, although you can if you’d like it thicker!
Mix it up by roasting the vegetables in the oven at 350 till you see a touch of browning on the tops, then blend.
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