Air Fryer Keto Zucchini Lasagna (Vegetarian, Eggless)

Air fryer keto zucchini lasagna is a delicious meal without noodles. Zucchini slices layered in marinara sauce, mushroom, and ricotta cheese and topped with mozzarella cheese is finger licking good.

Zucchini lasagna is our family’s favorite recipe. Kids prefer zucchini lasagna better than noodle lasagna. Actually, my kids will love anything with zucchini. This recipe is very easy to make. Unlike noodle lasagna, zucchini pasta does not need to be cooked.

And when you make keto zucchini lasagna in an air fryer, it takes less than 20 minutes to cook, which is quicker than regular vegetarian lasagna.

I have tried this recipe many times. And because this recipe has no beans or meat, this recipe is perfect for those observing religious fasting.

Let’s get cooking!

Why would you love this Air Fryer keto Zucchini Lasagna?

This recipe is super easy to make, and when done in an air fryer, it’s like a one-pot meal. The recipe calls for only a few ingredients – zucchini, ricotta cheese, mushroom, marinara sauce, and spices.

Keto zucchini lasagna is easier to make than traditional lasagna. Unlike lasagna pasta, zucchini pasta does not need to be pre-cooked. You have to thinly slice zucchini and layer it with other ingredients, and you are done.

And when you make this recipe in an air fryer, you also have less cleaning. I have made this recipe directly in an air fryer basket. So, If you don’t have an air fryer-safe pan, you can directly make this in an air fryer pan.

Tender zucchini and richness from cream cheese and tangy marinara sauce with herbs give this no-noddle zucchini lasagna a perfect bite and deliciousness. You won’t miss noddle in this dish!

Is Ricotta Cheese Keto Friendly?

You put your body into ketosis when you are on a ketogenic diet. Ketosis is a state where your body burns stored fat instead of glycogen for energy.

365 whole milk Ricotta cheese is keto-friendly. It is low in carbs and high in fat and protein, which means that it supports ketosis.  

For a ketogenic diet, you need to get about 55% of micronutrients from fat, 35% from protein, and about 8% to 10% from carbohydrates. So, you need to eat 30gm to 50 gm of carbohydrates a day on a ketogenic diet.

100 gm of ricotta cheese contains

• Net carbs: 3.51 grams
• Fiber: 0gm
• Protein: 11 grams
• Fat – 13 grams

So, depending on your diet, 3 grams of carbs will not kick you out of ketosis. Ricotta cheese is low in card compared to other types of cheese.

Saputo ricotta cheese contains 4 grams of net carbs per 55 grams serving. So, this brand of ricotta cheese may not be suitable for the ketogenic diet.

Regardless, eating an unlimited amount of ricotta cheese is not advisable when you are on a ketogenic diet. Consider your diet and eat ricotta cheese accordingly.

Ingredients needed to make Keto vegetarian Zucchini Lasagna

For this keto vegetarian zucchini lasagna, I have done 3 layers only because I ran out of zucchini. So, if you want to make 6 layers, double the recipe.

Zucchini – 2 medium-size zucchini is perfect for making 3-layer zucchini lasagna. Cut them length-wise with a knife or use a mandolin. I like keeping my slices a little thick to get that perfect bite. But if you want to slice your zucchini thinly, use a mandolin.

Low sugar Marinara Sauce – This recipe can use homemade or store-bought low sugar marinara sauce.

Mushroom – Because this recipe is made without beans or meat, I have used white mushrooms to substitute the flavor. Mushroom gives this recipe a rich, meaty flavor.  

365 Whole milk Ricotta cheese – 365 whole milk Ricotta cheese is best when you are on a ketogenic diet. It only contains 3.51 net carbs per 100 gm serving, so perfect for a ketogenic diet

Mozzarella cheese – Freshly shredded mozzarella cheese. Mozzarella cheese contains 1 gram of net carb per ounce, which is perfect for the ketogenic diet.

Italian seasoning – Italian seasoning for ricotta cheese layer.

Fresh Basil leaves – Fresh basil leaves to add to the ricotta cheese layer and for garnishing.

Red chili flake – Crushed red chili flakes add a little kick to the lasagna. This ingredient is completely optional.

Ground black pepper – Freshly ground black pepper.

Salt to taste

How to make Air Fryer Keto Zucchini Lasagna?

Air fryer keto zucchini lasagna is easy to make. Although zucchini noodles do not need to be pre-cooked, to prevent the zucchini lasagna from turning soggy, I pre-cooked zucchini slices in an air fryer for a couple of minutes before assembling the lasagna. I only precooked zucchini slices for the bottom layer.

I have made 3-layer lasagna for this recipe, but if you want to make more layers, double the recipe.

Wash and pat dry zucchini.

Slice zucchini into long, thin slices. Use a mandolin for uniform slices.

Arrange zucchini slices in an air fryer basket. And spray oil over it.

Air fry zucchini slices at 360°F for 3-4 mins. This will help the zucchini to dry out a bit.

Once the zucchini is done, take the slices out of the air fryer basket.

Pour ¼ cup of marinara sauce into an air fryer basket. Distribute the sauce evenly.

Then arrange pre-cooked zucchini slices over the sauce.

Mix ricotta cheese, 5-6 chopped basil leaves, black peppers, Italian seasoning, and red chili flakes in a large bowl.

Spread half of the ricotta mixture over the zucchini slices.

Now layer the sliced mushroom over the ricotta cheese.

Top the mushroom with mozzarella cheese and a vegetarian parmesan cheese mixture.

Now cover the layers with zucchini slices.

And repeat the layers: rest of the ricotta cheese mixture, sliced mushroom, mozzarella, and parmesan cheese mixture.

Cover the layers with a final layer of sliced zucchini.

Top the zucchini layer with ¼ cup of marinara sauce.

Insert the basket into an air fryer and air fry zucchini lasagna at 360°F for 12 minutes.

After 12 minutes, take out the basket, top the lasagna with mozzarella cheese, and air fry for another 5 minutes at 360°F until the cheese is brown.

Let the lasagna set for 10 mins after cooking on a countertop before you serve it.

Tips and Tricks for Success

Cut zucchini slices by hand if you want little thick slices than mandolin. Little thick slices hold the lasagna well, and you get a perfect bite into it.

You do not need to pre-cook lasagna slices in an air fryer. But pre-cooking dehydrates zucchini slices and protects lasagna from turning soggy.

You can also pre-cook mushrooms to dehydrate them before assembling your lasagna.

Do not use too much marinara sauce while cooking because vegetables also ooze water.  

After cooking lasagna, let it stand for 10 minutes before you cut the piece; otherwise, it will fall apart.

Recipe Variations

• You can use eggplant slices instead of zucchini slices for this keto lasagna
• You can add beans or a meat layer to your zucchini lasagna. If you include beans or meat into your zucchini lasagna, add it after the ricotta cheese layer and increase the cooking time to 5-10 minutes.

FAQs

How do you keep zucchini lasagna from being watery?

When using vegetables like zucchini and mushroom, lasagna tends to get watery because vegetables ooze water while cooking. Here is what you can do to keep zucchini lasagna from being watery.

• Pre-cook zucchini slices and mushrooms to dehydrate them.
• Sprinkle salt over vegetables and let it sit for 15 minutes. Then, dry the vegetables with a dry clean cloth.
• Slice your zucchini thinner. So, you are not dealing with more zucchini which means less water.
• Use less sauce while making zucchini lasagna.

How do you slice zucchini length-wise for lasagna?

You can use a sharp knife to slice your zucchini length-wise for lasagna. The easiest way to slice your zucchini for lasagna is using a mandolin. Mandolin slice zucchini thin and uniform, which is perfect for lasagna.

Air Fryer Keto Zucchini Lasagna (Vegetarian, Eggless)

Recipe by PiaraCourse: DinnerCuisine: Italian

Servings

3

servings

Prep time

10

minutes

Cooking time

22

minutes

Total time

32

minutes

Air fryer keto zucchini lasagna is a delicious meal without noodles. Zucchini slices layered in marinara sauce, mushroom, and ricotta cheese and topped with mozzarella cheese is finger licking good.

Ingredients

• 2 medium size, thinly sliced Zucchini

• Low sugar Marinara Sauce – ¾ cup

• 8 oz pack of white Mushroom

• 7 oz 365 whole milk Ricotta cheese

• 1 cup Shredded Mozzarella cheese

• ½ cup parmesan cheese

• 1 teaspoon Italian seasoning

• Fresh Basil leaves

• ½ to 1 teaspoon Crushed red pepper flake

• ½ teaspoon Ground black pepper

• Salt to taste

Directions

• Wash and pat dry zucchini.
• Slice zucchini into long, thin slices. Use a mandolin for uniform slices.
• Arrange zucchini slices in an air fryer basket. And spray oil over it.
• Air fry zucchini slices at 360°F for 3-4 mins. This will help the zucchini to dry out a bit.
• Once the zucchini is done, take the slices out of the air fryer basket.
• Pour ¼ cup of marinara sauce into an air fryer basket. Distribute the sauce evenly.
• Then arrange pre-cooked zucchini slices over the sauce.
• Mix ricotta cheese, 5-6 chopped basil leaves, black peppers, Italian seasoning, and red chili flakes in a large bowl.
• Spread half of the ricotta mixture over the zucchini slices.
• Now layer the sliced mushroom over the ricotta cheese.
• Top the mushroom with mozzarella cheese and a vegetarian parmesan cheese mixture.
• Now cover the layers with zucchini slices.
• And repeat the layers: rest of the ricotta cheese mixture, sliced mushroom, mozzarella, and parmesan cheese mixture.
• Cover the layers with a final layer of sliced zucchini.
• Top the zucchini layer with ¼ cup of marinara sauce.
• Insert the basket into an air fryer and air fry zucchini lasagna at 360°F for 12 minutes.
• After 12 minutes, take out the basket, top the lasagna with mozzarella cheese, and air fry for another 5 minutes at 360°F until the cheese is brown.
• Let the lasagna set for 10 mins after cooking on a countertop before you serve it.

Notes

• Cut zucchini slices by hand if you want little thick slices than mandolin. Little thick slices hold the lasagna well, and you get a perfect bite into it.
• You do not need to pre-cook lasagna slices in an air fryer. But pre-cooking dehydrates zucchini slices and protects lasagna from turning soggy.
• You can also pre-cook mushrooms to dehydrate them before assembling your lasagna.
• Do not use too much marinara sauce while cooking because vegetables also ooze water.  
• After cooking lasagna, let it stand for 10 minutes before you cut the piece; otherwise, it will fall apart.