Instead of traditional pasta, use thinly sliced zucchini or eggplant as a low-carb substitute for the noodles. These vegetables provide a satisfying texture and absorb the flavors of the sauce while keeping the dish keto-friendly.
Opt for lean ground beef, turkey, or chicken for the meat sauce. Ground meats provide protein without the carbs, and they pair wonderfully with the creamy cottage cheese and flavorful tomato sauce.
Choose a low-carb marinara sauce or make your own by simmering fresh tomatoes, garlic, onions, and Italian herbs. Store-bought versions often contain added sugars, so making your own ensures a carb-conscious option for the sauce.
Use cottage cheese as the base for your cheese layer. Cottage cheese is lower in carbs than ricotta, and it adds a creamy, protein-rich filling that complements the zucchini or eggplant “noodles.”
For added fiber and nutrients, stir in sautéed spinach or kale into the cottage cheese mixture. The greens blend into the filling and contribute a healthy boost of vitamins without adding many carbs.
Choose a combination of low-carb, high-fat cheeses such as mozzarella, Parmesan, and provolone for the topping. These cheeses melt beautifully and help create a rich, cheesy crust on top.
Add sautéed mushrooms to the meat sauce for extra flavor and texture. Mushrooms are low in carbs and provide an earthy depth that complements the richness of the cottage cheese and mozzarella.
Preheat your oven to 375°F (190°C) and bake the lasagna uncovered for 25-30 minutes, or until the cheese is melted and bubbly. Since zucchini or eggplant can release moisture, baking the lasagna at a slightly lower temperature helps prevent sogginess.
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