This lightened up version of Keto lasagna is not only dairy free and gluten free, but it tastes delicious!Jump to Recipe
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In the quest for weight loss, finding dishes that align with dietary goals can be a game-changer. One such dish that can help with weight loss, is this Dairy-Free, Gluten-Free Keto Lasagna. This guilt-free indulgence not only satisfies your taste buds but also supports your weight loss journey, thanks to its low-calorie content and use of wholesome ingredients.
I used dairy-free cashew mozzarella, which is surprisingly rich and creamy.
While I’d normally make a lasagna with ground turkey or lean ground beef, I used Italian sausage for this one to change up the flavor. Opting for quality meat ensures you get the taste without compromising your commitment to a healthy lifestyle.
Replacing traditional pasta sheets with thinly sliced zucchini not only makes this lasagna gluten-free but also significantly reduces the calories.
To tie it all together, we’ve selected a keto-friendly tomato sauce, ensuring that your lasagna stays true to its Italian roots without compromising your health goals. This sauce adds a tangy kick and provides essential nutrients without the unnecessary sugars found in regular pasta sauces.
Some tips for Keto lasagna
1. Opt for High-Quality Ingredients: Selecting premium ingredients is crucial for both flavor and nutritional value. Choose lean, organic Italian sausage and fresh zucchini to ensure your lasagna is packed with the finest nutrients.
2. Make this when zucchini is in season: Tailor your lasagna to the seasons by choosing the freshest zucchini available, because it will have the best flavor. For Utah, that means fall is the best time to make this dish.
5. Experiment with Flavors: Don’t be afraid to get creative with herbs and spices. Add fresh basil, oregano, or a pinch of red pepper flakes to elevate the taste profile. Experimenting with flavors allows you to tailor the dish to your personal preferences.
6. Control Portion Sizes: While this keto lasagna is lower in calories, it’s essential to be mindful of portion sizes. Enjoying a sensible serving will help you stay within your daily caloric goals while relishing the lasagna’s deliciousness.
7. Pair with a Side Salad: Enhance the nutritional content of your meal by pairing the lasagna with a side salad. Leafy greens, cherry tomatoes, and a keto-friendly dressing can add freshness and additional fiber to your plate.
8. Meal Prep for Convenience: Prepare multiple servings in advance and store them in individual containers. This not only saves time but also ensures you have a keto-friendly, ready-to-go meal whenever hunger strikes.
Keto Lasagna (dairy free & Gluten free)
- 8 ounces cashew mozzarella
- 2 medium zucchini sliced into 1/8 inch slices
- 1 tablespoon olive oil
- 1 lb Italian Sausage
- 1/2 medium onion chopped
- 1 clove garlic
- 14.5 ounce can diced tomatoes
- 8 ounce tomato sauce
- 1/4 cup fresh basil leaves
- 1 dash red pepper flakes to taste
- 1 dash fennel seeds to taste
- 1 dash salt to taste
- 1 dash black pepper to taste
- Preheat the oven to 375 degrees F. Spray a 8X8 baking dish with cooking spray.
- Shred the cashew mozzarella with a cheese grater.
- Slice zucchini using a mandolin slicer to ensure the zucchini is even in width
- In a skillet, heat the olive oil and add sausage. Cook until no longer pink. Add onion and garlic and Sautee until translucent
- Add diced tomatoes, tomato sauce and seasonings. Bring to a boil and then simmer for 10 minutes.
- Pour 1/2 cup of the sauce on the bottom of the pan. Layer with one layer of zucchini.
- Top the zucchini with 1/3 of the shredded cheese. Add 1/3 cup of tomato sauce.
- Repeat two more times, and top with any remaining cashew cheese.
- Bake, covered with aluminum foil, for 30 minutes and then bake, uncovered for 20-25 minutes or until the top of the lasagna is golden brown. Let the lasagna sit for 15 minutes before cutting and serving
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