Keto Zucchini Spinach Lasagna

Zucchini becomes lasagna noodles here—no pre-cooking, no salt-sweating, just thin slices layered with ricotta, spinach, and mozzarella. The zucchini releases moisture as the lasagna bakes, which means the filling needs to be thick and cheesy enough to absorb it without turning soupy. Ricotta as your base, spinach mixed in (frozen works, thawed and squeezed dry), a scatter of mozzarella between layers—this ratio keeps everything cohesive.

The second mistake (after underseasoning) is expecting this to be as firm as traditional lasagna. Zucchini stays tender, and that's the whole point: you get a layered vegetable bake that's somehow both light and deeply satisfying. Slice straight from the pan, let it cool for 5 minutes, and it holds together beautifully. Bake covered for the first 25 minutes (tomato sauce gets sticky and browns too fast if exposed the whole time), then uncover and finish until the top bubbles. At 8g net carbs and 26g protein per slice, you can make this on Sunday and eat it all week—it reheats perfectly.