Keto Breakfast Lasagna With Zucchini Noodles – A Satisfying, Low-Carb Morning Bake
This breakfast lasagna brings all the comfort of a hearty morning casserole without the carb crash. Thin ribbons of zucchini stand in for pasta, layered with creamy eggs, savory sausage, melty cheese, and a touch of herbs. It’s simple enough for a weekend brunch and sturdy enough for meal prep.
The flavors are familiar, the texture is rich, and every bite feels like a treat. If you want a breakfast that keeps you full and focused, this one checks every box.
Keto Breakfast Lasagna With Zucchini Noodles - A Satisfying, Low-Carb Morning Bake
Ingredients
Method
- Prep the oven and pan. Heat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or butter.
- Slice the zucchini. Use a mandoline or sharp knife to slice lengthwise into thin planks, about 1/8 inch thick. Aim for even slices so they cook uniformly.
- Reduce moisture from zucchini. Lay slices on paper towels, sprinkle with a little salt, and let sit for 10–15 minutes. Pat dry. For extra insurance, briefly grill or pan-sear slices 1–2 minutes per side to release water.
- Cook the sausage. In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles. Remove with a slotted spoon and set aside.
- Sauté aromatics and veggies. In the same skillet, add a bit of fat if needed. Sauté onion and bell pepper until softened, about 4–5 minutes. Stir in garlic for 30 seconds. Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- Make the ricotta layer. In a bowl, mix ricotta (or well-drained cottage cheese) with half the Parmesan, a pinch of salt, and black pepper. Set aside.
- Whisk the egg mixture. In another bowl, whisk eggs with heavy cream, a pinch of salt and pepper, and crushed red pepper if using.
- Assemble the first layer. Arrange a single layer of zucchini slices on the bottom of the baking dish. Don’t overlap too much; slight gaps are fine.
- Add savory layers. Scatter half the sausage and half the sautéed veggies over the zucchini. Dollop and spread half the ricotta mixture on top. Sprinkle with a handful of shredded cheese.
- Repeat. Add another layer of zucchini, the remaining sausage and veggies, the rest of the ricotta, and another handful of shredded cheese.
- Finish with eggs. Pour the egg-and-cream mixture evenly over the top, letting it seep into the layers. Top with the remaining shredded cheese and the rest of the Parmesan.
- Bake. Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes, until the center is set and the top is golden and bubbly.
- Rest and garnish. Let the lasagna rest for 10–15 minutes to firm up before slicing. Garnish with chopped basil or parsley.
- Slice and serve. Cut into squares and serve warm. A spoonful of sugar-free marinara on the side is optional but tasty.
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Get Your Program TodayWhy This Recipe Works
This lasagna keeps carbs low by using thin-sliced zucchini instead of traditional noodles. The eggs and cheese add protein and fat for steady energy and satiety.
Browning sausage and aromatics builds big flavor fast, while baking ties everything together into a sliceable dish. It’s flexible too—swap meats, cheeses, and veggies to fit your taste or what’s in your fridge.
Shopping List
- Zucchini: 3 medium, firm and straight for easier slicing
- Breakfast sausage: 1 pound (pork or chicken), no sugar added
- Eggs: 8 large
- Heavy cream: 1/2 cup (or full-fat coconut milk for dairy-light)
- Shredded cheese: 2 cups (mozzarella, cheddar, or a blend)
- Ricotta or cottage cheese: 1 cup (whole milk, low-carb)
- Parmesan: 1/3 cup, grated
- Onion: 1/2 small, diced
- Bell pepper: 1 small, diced (optional, for color)
- Garlic: 2 cloves, minced
- Fresh spinach: 2 cups, roughly chopped (optional)
- Olive oil or butter: 1–2 tablespoons
- Italian seasoning: 1 teaspoon
- Crushed red pepper flakes: 1/4 teaspoon (optional)
- Salt and black pepper: to taste
- Fresh basil or parsley: a handful, chopped (for garnish)
Step-by-Step Instructions
- Prep the oven and pan. Heat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
- Slice the zucchini. Use a mandoline or sharp knife to slice lengthwise into thin planks, about 1/8 inch thick.
Aim for even slices so they cook uniformly.
- Reduce moisture from zucchini. Lay slices on paper towels, sprinkle with a little salt, and let sit for 10–15 minutes. Pat dry. For extra insurance, briefly grill or pan-sear slices 1–2 minutes per side to release water.
- Cook the sausage. In a large skillet over medium heat, cook the sausage until browned, breaking it into crumbles.
Remove with a slotted spoon and set aside.
- Sauté aromatics and veggies. In the same skillet, add a bit of fat if needed. Sauté onion and bell pepper until softened, about 4–5 minutes. Stir in garlic for 30 seconds.
Add spinach and cook until wilted. Season with salt, pepper, and Italian seasoning.
- Make the ricotta layer. In a bowl, mix ricotta (or well-drained cottage cheese) with half the Parmesan, a pinch of salt, and black pepper. Set aside.
- Whisk the egg mixture. In another bowl, whisk eggs with heavy cream, a pinch of salt and pepper, and crushed red pepper if using.
- Assemble the first layer. Arrange a single layer of zucchini slices on the bottom of the baking dish.
Don’t overlap too much; slight gaps are fine.
- Add savory layers. Scatter half the sausage and half the sautéed veggies over the zucchini. Dollop and spread half the ricotta mixture on top. Sprinkle with a handful of shredded cheese.
- Repeat. Add another layer of zucchini, the remaining sausage and veggies, the rest of the ricotta, and another handful of shredded cheese.
- Finish with eggs. Pour the egg-and-cream mixture evenly over the top, letting it seep into the layers.
Top with the remaining shredded cheese and the rest of the Parmesan.
- Bake. Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 15–20 minutes, until the center is set and the top is golden and bubbly.
- Rest and garnish. Let the lasagna rest for 10–15 minutes to firm up before slicing. Garnish with chopped basil or parsley.
- Slice and serve. Cut into squares and serve warm.
A spoonful of sugar-free marinara on the side is optional but tasty.
How to Store
Cool the lasagna completely, then refrigerate in an airtight container for up to 4 days. For freezing, wrap portions tightly and store for up to 2 months. Reheat in the oven at 325°F (165°C) until warmed through, or microwave gently in short bursts.
If reheating from frozen, thaw overnight in the fridge first for best texture.
Benefits of This Recipe
- Low-carb and keto-friendly: Zucchini keeps net carbs low without sacrificing volume or satisfaction.
- High in protein and healthy fats: Eggs, sausage, and cheese provide steady energy and fullness.
- Meal-prep ready: Bakes well, slices cleanly, and tastes great for days.
- Flexible: Swap ingredients to match dietary needs, budget, or what’s on hand.
- Family-friendly: Comforting flavors make it an easy sell, even for picky eaters.
Common Mistakes to Avoid
- Skipping moisture control: Wet zucchini can water down the dish. Salt, pat dry, and lightly pre-cook slices.
- Overcrowding layers: Thick or overlapping zucchini layers can lead to uneven cooking. Keep them thin and even.
- Underseasoning: Eggs and zucchini are mild.
Season each component lightly as you go.
- Cutting too soon: Let the lasagna rest before slicing, or it may feel runny.
- Using sugary sausage: Check labels to avoid added sugars that bump up carbs.
Variations You Can Try
- Veggie-forward: Swap sausage for sautéed mushrooms and extra spinach. Add olives for a briny kick.
- Southwest flair: Use chorizo, pepper jack cheese, and a pinch of cumin and smoked paprika. Top with avocado and cilantro.
- Greek-inspired: Add feta, oregano, olives, and a handful of sun-dried tomatoes (use sparingly to keep carbs in check).
- Bacon and cheddar: Replace sausage with crisp bacon pieces and use sharp cheddar throughout.
- Dairy-light: Use coconut milk instead of cream and cut back on cheese.
Add more eggs and a spoon of nutritional yeast for savoriness.
- Heat lovers: Fold in diced jalapeño or a drizzle of hot sauce for extra spice.
FAQ
Can I make this ahead of time?
Yes. Assemble it the night before, cover, and refrigerate. Add 5–10 extra minutes to the baking time if going straight from the fridge.
You can also bake it fully and reheat slices during the week.
Do I need a mandoline to slice the zucchini?
No. A sharp chef’s knife works fine. Aim for thin, even planks so they soften and layer well.
If slices are too thick, pre-cook them a bit longer.
What’s the best cheese for this recipe?
Mozzarella melts beautifully and keeps flavors mild. Cheddar adds a richer bite. A blend (mozzarella, fontina, and a little Parmesan) gives the best texture and flavor.
How can I keep the lasagna from getting watery?
Salt and pat the zucchini dry, pre-sear the slices, and avoid overloading with watery vegetables.
Let the lasagna rest after baking so the custard sets.
Is this suitable for strict keto?
Yes, if you keep veggies lower in carbs and watch portions of onion, pepper, and tomato. Choose no-sugar-added sausage and full-fat dairy to keep macros aligned.
Can I substitute the sausage?
Absolutely. Use ground turkey, chicken sausage, bacon, or a meatless crumble.
Adjust seasoning and fat as needed to maintain flavor and texture.
What size pan should I use?
A 9×13-inch baking dish is ideal for even layers and a nice slice. If using a smaller pan, reduce the amount of filling or expect thicker layers and longer baking time.
How do I know when it’s done?
The center should be set, not jiggly, and the top golden with melted cheese. A knife inserted in the middle should come out mostly clean, and the internal temperature should reach at least 165°F (74°C).
In Conclusion
Keto Breakfast Lasagna with Zucchini Noodles is a reliable, tasty way to start your day.
It’s easy to assemble, stores well, and adapts to whatever you like. With simple prep and smart layering, you’ll get a satisfying, low-carb breakfast that feels special without being fussy. Keep this in your rotation for busy weeks, weekend brunches, or anytime you want comfort that fits your goals.
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