Easy-cheesy Keto Zucchini Lasagna

LOW CARB, KETO, LOW CALORIE, GLUTEN-FREE- AND MOST IMPORTANTLY DELICIOUS!  

This keto zucchini lasagna has become a weekly staple in our house. Even when I’m not doing keto, it’s just that good. For a few reasons…

1. Easy to make
2. Fast to prep
3. Healthy 
4. Tastes good, even for leftovers 

If a recipe meets all those desirables, I will usually make it again and again (and again). And of course this keto zucchini lasagna recipe meets all the essentials. Or else why would I be talking about it, am I right?? Read on to get the recipe, I swear you will forkin’ LOVE it!

Why you will forkin’ love it…

This is seriously a guilt-free lasagna, it has 350 calories per serving, it’s keto, gluten-free, and sure to satisfy ANY lasagna lover. Not only that, but it is also SO much simpler to make than traditional lasagna.

Even though I love to cook, I’ve never been a big fan of making traditional lasagna from scratch. You gotta boil the water, cook the noodles, cook the meat, put all the stuff you just cooked together, and cook it all…AGAIN!

Call me lazy, but I would always just buy the frozen lasagna. This keto zucchini lasagna is so much faster to make than frozen lasagna, and so much better for you! After coming up with this recipe, I will never EVER go back to traditional lasagna again, even out of a box. I can’t wait for you to try it, I hope you love it as much as I do!     

How to fork it up…

There is really only one way to fork up this recipe, so I’m letting you know now. That way you know what not to do (you’re welcome!).

You MUST let the sauce thicken up enough before you add it to your lasagna. If you don’t, your lasagna will look (and taste) like a moist, watery, sloppy mess. So to make sure this doesn’t happen… cook the sauce until it’s super thick!

Watery zucchini lasagna is seriously a thing. This is how you avoid it.

A rule of thumb I always use is once the sauce sticks together when stirring, and no sauce gravitates to the part of the pan you stirred it away from, it’s good. You almost want more of a paste than a sauce.

When in doubt, a sauce too thick is better than too thin for this recipe.

Tip: to get the perfect zucchini slices, use a cheese slicer! They cut the zucchini to the perfect thickness.

The recipe…

Soooo I’ve got a weird little secret for y’all. It’s our secret ingredient, and it’s usually used in cookies, baked goods, oatmeal, warm fall drinks, etc. I know, you’re probably giving me a really weird look right now. But just trust me on this one. 

Our secret ingredient is….. (drum roll please!)

Cinnamon! If you’re allergic, you can always just skip out on it. But I absolutely swear by this secret ingredient. If you aren’t allergic, you should definitely give it a try. I promise it will change your life.

If I ever make lasagna or spaghetti, cinnamon always shows up for the party.

Ingredients for keto zucchini lasagna:

• 2 lb Zucchini, sliced/peeled
• 1/4 sweet onion, diced
• 1 lb ground turkey
• 1, 12 oz jar of your fave marinara sauce 
• 2 c mozzarella
• 1 tbsp Italian seasoning 
• 1 tsp garlic salt
• ¼ tsp cinnamon
• 1 tbsp avocado oil

The prepping and cooking:

1. Preheat oven to 425 f 
2. In a large pan, add oil and heat over medium-high. Once heated, add the turkey, diced onion, and all spices. 
3. Stir occasionally, until the turkey is fully cooked. 
4. Once the meat is fully cooked, add the marinara to the pan. Continue to cook until the sauce mixture is thickened. 
5. Peel the zucchini, I highly suggest using a cheese slicer. It slices them to the perfect thickness, with little effort. 
6. Layer sliced zucchini on the bottom of a large pyrex pan, make sure they are slightly overlapping each other. 
7. Add the meat sauce mixture on top of the zucchini layer and ½ cup of cheese.
8. Add the rest sliced zucchini, slightly overlapping each other. 
9. Top with the rest of the cheese. 
10. Put in the oven, cook for 20-25 minutes, or until cheese starts to brown. 
11. Let cool, and dig in! 

*This lasagna can be made on meal prep day. Do steps 2-9 on meal prep day, with a few additional instructions.

1. When adding the meat sauce mixture to the zucchini, make sure that the meat has cooled before putting on top of the zucchini. By waiting for it to cool you will prevent condensation from forming while in the fridge cooling and ultimately, preventing a soggy lasagna situation.
2. Be sure to cover the lasagna once it is ready to go in the fridge.
3. Complete the rest of the steps (baking in the oven), on the day you are ready to eat it. Bake at 325 degrees Fahrenheit for 40-50 minutes.