Zucchini Lasagna (Keto, Gluten-Free)

Preheat oven to 400ºF.

Using a mandoline, slice zucchini lengthwise. I aim for about 1/8 of an inch thick slices. Slice enough zucchini so that you end up with 16-20 evenly sized pieces.

Place the slices of zucchini flat on a tray or cutting board and season generously with salt. Leave them to sit for 15 minutes. The salt will pull out some of the moisture from the zucchini and prevent the lasagna from coming out too watery.

While the salted zucchini sits for 15 minutes, prepare the sauce by heating the olive oil in a large skillet on the stove at medium-high heat. Add the garlic and onion and sauté until the onion is translucent; about 3 minutes.

Stir in the can of crushed tomatoes, tomato paste, oregano, thyme and salt. Bring to a slight boil, stirring constantly, for 2 minutes. Reduce heat to low and let the sauce simmer.

While the sauce simmers, prepare the cheese filling by mixing the ricotta, parmesan cheese, egg, basil, salt and pepper in a small bowl. Set aside.

After the zucchini has sat for 15 minutes, pat each piece dry with paper towels. Flip the pieces and pat again, being sure to remove as much water as possible.

Spread 1/4 cup of the tomato sauce along the bottom of a 9×9 casserole dish. Add four slices of zucchini side-by-side on top of the sauce. Add about 1/4 cup of the ricotta mixture on top of the zucchini noodles and spread evenly. Add 1/2 cup of shredded mozzarella cheese on top of the ricotta.

Add enough tomato sauce to evenly cover the mozzarella cheese and continue to layer the lasagna with zucchini noodles, ricotta cheese, and mozzarella cheese as explained in step 8. The recipe will make 4 or 5 layers. For the final layer, top with mozzarella cheese and some freshly chopped basil.

Place the casserole dish in the oven and bake for 35 minutes or until the top layer of mozzarella is bubbling and browning.

Remove from the oven and let stand for 10 minutes. Garnish with fresh basil and serve!