Keto Low Carb Mexican Zucchini Lasagna

My family loves pasta days.  I cannot stress the L-O-V-E-S enough! We have some sort of pasta dish at least twice a week.

But goodness, this easy, low-carb Mexican zucchini lasagna recipe is by far the best thing ever and makes me think that I may never purchase regular lasagna noodles again! You honestly do not miss the carbs in this dish.

This lasagna is truly satisfying.  It’s loaded with gooey cheese, and spicy taco seasoned chicken and saucy salsa blend that will make you forget that this is a low carb dish!

Don’t forget to check more keto friendly meal options here!

Is Zucchini Lasagna Keto?

Yes it is! My husband and I started trying the keto diet and this meal definitely follows that plan.  However, for a regular low carb meal for those not following keto, this dish is still a must try. I’m so happy it is a keto dish I because absolutely love Mexican food.  Maybe you can tell by the other recipes on the blog! However this is now one of my family’s absolutely favorite meals. 

This lasagna is not challenging to make at all. I know some might shy away from a lasagna dish during the week, however I made mine on a weeknight and it was great having leftovers for a few days.

Can Mexican Zucchini Lasagna Be Prepared Ahead?

Yes, in fact I do it regularly. I usually bake my zucchini noodles the night before and wrap them up in paper towels. Then I leave them in the fridge overnight until I am ready to cook the meat sauce and assemble the lasagna the next day. This entire dish can also be made ahead of time. Just cover and refrigerate.  

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Can Zucchini Lasagna Be Frozen?

Yes, if you have any leftovers, this dish freezes really well.  You can either cut the lasagna into pieces and freeze it in an airtight container or freeze an entire tray and cut into it once it is thawed.

How Do You Keep Zucchini Lasagna from Being Watery?

This method of sprinkling the zoodles with salt and pre-baking them helps to remove excess moisture. I also recommend that you pat the zucchini noodles with paper towel again to ensure all of the moisture is removed. This will help prevent having a watery lasagna.

I hope you enjoy this dish!

Makes 8 Servings

Cook time: 1hr

Prep time: 30 minutes

Ingredients for the Zucchini Noodles (aka Zoodles):

• 4-5 large zucchinis
• 1 1/2 tsp salt

Ingredients for the Lasagna:

• 2 Tbsp olive oil
• 1 lb ground 99% fat-free chicken (extra lean)
• 1 small onion (approx. ½ cup)
• 1Tbsp fresh garlic roughly chopped
• 1 Green Pepper
• 1 Tbsp plus 1 tsp taco seasoning (I use Club House brand)
• ¾ cup diced tomatoes
• ¾ cups salsa of your choice (I use Tostitos Salsa)
• 1 15oz of fat free or light ricotta cheese (I use Tre Stelle Brand)
• 1 egg
• ½ cup cilantro roughly chopped (plus a little extra for garnish)
• 2 spring onions (green onions) finely chopped for garnish
• 2 cups Mexican blend shredded cheese (or whatever cheese you prefer)

Directions:

Preheat oven to 350 degrees F

1. Using a mandolin, slice the zucchini into thin slices

2. Lay them out flat onto 2 cookie sheets and sprinkle with salt

3. Bake zoodles for 20 minutes or until lightly brown (this is to get some of the moisture out)

4. While the zucchini is in the oven cooking, heat the olive oil over medium heat in the large pan

5. Add the chicken, onions, garlic, and taco seasoning and sauté for about 15 minutes

6. Add diced tomatoes and salsa to the chicken and onions and cook until it comes to a simmer

7. Once the zucchini are done baking in the oven, transfer them onto paper towels and cover with more paper towel and gently press out as much moisture as you can. Set aside

8. In a medium bowl, use a fork and whisk the egg and add the ricotta cheese and stir well to combine. Add a pinch of both black pepper and salt

Assembly:

Pre-heat oven to 375 degrees F and spray a 9 X 13 inch baking dish with cooking spray

1. Start by scooping out some of the meat sauce and spread a little at the bottom of the baking dish

2. Layer zucchini noodles in a single layer, lightly overlapping them, followed by half of the shredded cheese to seal in the zoodles

3. Pour ½ of meat sauce over the shredded cheese and spread it out evenly.  Top it with the ricotta mixture, then add another layer of zoodles

4. Whatever leftover meat sauce you have left pour over zoodles and spread out evenly. Then top with shredded cheese and cover with aluminum foil

5. Baked covered for 45 minutes

6. Uncover and bake for another 10 minutes

7. Turn your oven to broil on high and broil for 5 minutes or until the top of the cheese starts to turn golden and bubble.

8. Garnish with extra cilantro and the chopped green onions

Let the lasagna sit for 15 minutes so it sets a little before cutting into it because it keeps its shape better

Enjoy!

Yield: 8 servings

Keto Low Carb Mexican Zucchini Lasagna

Print

Gluten free, low carb Mexican style zucchini lasagna

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 4-5 large zucchinis
• 1½ tsp salt
• 2 Tbsp olive oil
• 1 lb ground 99% fat-free chicken (extra lean)
• 1 small onion (approx. ½ cup)
• 1Tbsp fresh garlic roughly chopped
• 1 Green Pepper
• 1 Tbsp plus 1 tsp taco seasoning (I use Club House brand)
• ¾ cup diced tomatoes
• ¾ cups salsa of your choice (I use Tostitos Salsa)
• 1 15oz of fat free or light ricotta cheese (I use Tre Stelle Brand)
• 1 egg
• ½ cup cilantro roughly chopped (plus a little extra for garnish)
• 2 spring onions (green onions) finely chopped for garnish
• 2 cups Mexican blend shredded cheese (or whatever your cheese preference is)

Instructions

1. Preheat oven to 350 degrees F
2. Using a mandolin, slice the zucchini into thin slices.
3. Lay them out flat onto 2 cookie sheets and sprinkle with the 1 1/2 tsp salt.
4. Bake zoodles for 20 minutes or until lightly brown (this is to get some of the moisture out).
5. While the zucchini is in the oven cooking, heat the olive oil over medium heat in the large pan.
6. Add the chicken, onions, garlic, and taco seasoning and sauté for about 15 minutes.
7. Add diced tomatoes and salsa to the chicken and onions and cook until it comes to a simmer.
8. Once the zucchini are done baking in the oven, transfer them onto paper towels and cover with more paper towel and gently press out as
   much moisture as you can. Set aside
9. In a medium bowl, use a fork and whisk the egg and add the ricotta cheese and stir well to combine. Add a pinch of both black pepper and salt.
   
   Assembly

1. Pre-heat oven to 375 degrees F and spray a 9 X 13 inch baking dish with cooking spray
2. Start by scooping out some of the meat sauce and spread a
   little at the bottom of the baking dish.
3. Layer zucchini noodles in a single layer, lightly overlapping them, followed by half of the shredded cheese to seal in the zoodles.
4. Pour ½ of meat sauce over the shredded cheese and spread it out evenly.  Top it with the ricotta mixture, then add another layer of zoodles.
5. Whatever leftover meat sauce you have left pour over zoodles and spread out evenly. Then top with shredded cheese and cover with
   aluminum foil.
6. Baked covered for 45 minutes.
7. Uncover and bake for another 10 minutes.
8. Turn your oven to broil on high and broil for 5 minutes or until the top of the cheese starts to turn golden and bubble.
9. Garnish with extra cilantro and the chopped green onions
10. Let the lasagna sit for 15 minutes so it sets a little before cutting into it as it keeps its shape better.

Nutrition Facts:

Per Serving

Calories	279.1
Total Fat	15.3g
Total Carbohydrates	11.5g
Fiber	3g
Sugars	6g
Protein	30g

**Note** these nutritional facts are based on the products I used.  Please note that your nutrition facts can vary slightly based on the type of cheeses, salsa and taco seasoning you use in your recipe.