Keto-Friendly Zucchini Lasagna That Beats the Comfort of Pasta

Discover this Keto-Friendly Zucchini Lasagna, a delicious low-carb vegetarian casserole that satisfies cravings without the carbs.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Pasta

Cuisine: Italian

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

1 cup Riced Cauliflower Provides a low-carb base
2 cups Fresh Spinach Adds nutrition and color

For Creaminess

8 oz Cream Cheese Offers rich creaminess
1 cup Cheddar Cheese Opt for sharp cheddar for more flavor

For Cooking

2 tbsp Olive Oil Used for sautéing
2 cloves Garlic Enhances flavor

For Flavor

1 tbsp Seasoning Blend e.g., Italian Herbs

Equipment

Instant Pot
baking dish

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In your Instant Pot, pour in olive oil and sauté minced garlic for about 2 minutes until fragrant.
Add the riced cauliflower and spinach, stirring together for 5–7 minutes until softened.
Stir in cream cheese until it melts and blends seamlessly into the vegetable mixture.
Sprinkle in your seasoning blend and mix thoroughly.
Transfer the mixture into a greased baking dish.
Sprinkle shredded cheddar cheese over the top.
Bake for 20–25 minutes until cheese is bubbling and golden brown.
Allow to cool for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 1800IUVitamin C: 30mgCalcium: 250mgIron: 2mg

Notes

Ensure cauliflower is well-drained to avoid excess moisture. Use sharp cheddar for flavor; customize with your favorite veggies. Rest before serving for easier slicing.

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