Zucchini is one of the most versatile vegetables. You can dress it up any way you want and expect a great result. One of my most favourite zucchini recipes is this easy and quick Keto Zucchini and Spinach Lasagna. Delicious and perfect for even the pickiest eaters!
INGREDIENTS
4 ⅛” thick medium zucchini
1 tbsp of olive oil
one whole egg
4 crushed garlic cloves
½ chopped onion
28 ounces can of crushed tomatoes, along with the juice or 1¾ lbs of fresh tomatoes
2 tbsp of tomato paste
1 tbsp fresh, chopped basil
15 ounces of part-skim ricotta
3 c. of spinach
½ c. of fresh grated Parmesan cheese
16 oz. of shredded, part-skim mozzarella cheese
½ tsp of chopped parsley
Ground black pepper and salt
HOW TO MAKE KETO ZUCCHINI AND SPINACH LASAGNA
Step 1: Heat the olive oil in a pan on medium heat. Once the oil is hot, add the onions to the pan and cook for about 4 to 5 minutes until golden and soft. Then, add the garlic and continue to cook, stirring to prevent the garlic from burning.
Step 2: Stir in the tomato paste, then add the sliced tomatoes (with the juice if using canned tomatoes). Season with salt and ground freshly ground black pepper. Put the lid on and bring the mixture to a very low simmer. Cook for approximately half an hour.
Step 3: After half an hour, remove from the heat, then stir in the basil and spinach.
Step 4: On a baking sheet greased with oil spray, arrange the slices of zucchini in a single layer. Place in the oven and broil for about 5 to 8 minutes. Set aside for 5 minutes before removing the excess moisture using paper towels.
Step 5: Prepare the oven. Preheat it to 375 degrees F.
Step 6: Place the ricotta cheese, Parmesan cheese, and egg in a medium-sized bowl and mix well. On the bottom of the casserole dish, spread some of the tomato-spinach sauce. Then, layer about 5 or 6 slices of zucchini to cover the sauce.
Step 7: On the zucchini slices, add part of the ricotta cheese mixture and top with mozzarella cheese. Do the same layers until all the ingredients are used. Lastly, top with mozzarella and sauce.
Step 8: Using aluminium foil, tent the casserole dish. Place in the preheated oven and bake for about half an hour. Remove the cover and continue to cook for an additional 10 to 15 minutes.
Step 9: Remove from the oven when done and allow the lasagna to rest for about 10 minutes. Serve garnished with parsley. Enjoy!
Ingredients
- 4 ⅛” thick medium zucchini
- 1 tbsp of olive oil
- one whole egg
- 4 crushed garlic cloves
- ½ chopped onion
- 28 ounces can of crushed tomatoes, along with the juice or 1¾ lbs of fresh tomatoes
- 2 tbsp of tomato paste
- 1 tbsp fresh, chopped basil
- 15 ounces of part-skim ricotta
- 3 c. of spinach
- ½ c. of fresh grated Parmesan cheese
- 16 oz. of shredded, part-skim mozzarella cheese
- ½ tsp of chopped parsley
- Ground black pepper and salt
Instructions
Step 1: Heat the olive oil in a pan on medium heat. Once the oil is hot, add the onions to the pan and cook for about 4 to 5 minutes until golden and soft. Then, add the garlic and continue to cook, stirring to prevent the garlic from burning.
Step 2: Stir in the tomato paste, then add the sliced tomatoes (with the juice if using canned tomatoes). Season with salt and ground freshly ground black pepper. Put the lid on and bring the mixture to a very low simmer. Cook for approximately half an hour.
Step 3: After half an hour, remove from the heat, then stir in the basil and spinach.
Step 4: On a baking sheet greased with oil spray, arrange the slices of zucchini in a single layer. Place in the oven and broil for about 5 to 8 minutes. Set aside for 5 minutes before removing the excess moisture using paper towels.
Step 5: Prepare the oven. Preheat it to 375 degrees F.
Step 6: Place the ricotta cheese, Parmesan cheese, and egg in a medium-sized bowl and mix well. On the bottom of the casserole dish, spread some of the tomato-spinach sauce. Then, layer about 5 or 6 slices of zucchini to cover the sauce.
Step 7: On the zucchini slices, add part of the ricotta cheese mixture and top with mozzarella cheese. Do the same layers until all the ingredients are used. Lastly, top with mozzarella and sauce.
Step 8: Using aluminium foil, tent the casserole dish. Place in the preheated oven and bake for about half an hour. Remove the cover and continue to cook for an additional 10 to 15 minutes.
Step 9: Remove from the oven when done and allow the lasagna to rest for about 10 minutes. Serve garnished with parsley. Enjoy!
