Keto Bolognese Lasagna
Discover the ultimate comfort food with a healthy twist in this irresistible Keto Bolognese Lasagna! Packed with hearty ground beef and a rich, flavorful Bolognese sauce, this recipe swaps traditional pasta for thinly sliced zucchini, making it a low-carb and gluten-free delight. Layers of creamy ricotta, gooey mozzarella, and savory Parmesan create a cheesy, indulgent experience while keeping it keto-friendly. Perfect for meal prepping or impressing guests, this dish combines classic Italian flavors with a wholesome approach. Finished with fresh basil for a burst of freshness, this lasagna is as satisfying as it is nutritious. Ready in just over an hour, it’s a must-try for anyone seeking a guilt-free take on a beloved dinner favorite!
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 3 medium zucchini
- 1 pound ground beef
- 1 medium onion
- 3 garlic cloves
- 14 ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 1 large egg
- 2 cups mozzarella cheese
- 0.5 cup Parmesan cheese
- 0.25 cup fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline slicer, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick.
Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Add ground beef to the skillet, breaking it apart as it cooks, until it's browned and cooked through, about 7 minutes.
Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Let the sauce simmer on low for 10 minutes to thicken slightly.
In a bowl, combine ricotta cheese and egg until smooth and well combined.
To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.
Place a layer of zucchini slices over the sauce, then spread about 1/3 of the ricotta mixture on top.
Sprinkle a layer of mozzarella cheese over the ricotta, and cover with more meat sauce.
Repeat the layers two more times, finishing with a layer of mozzarella cheese on top.
Sprinkle the Parmesan cheese over the mozzarella layer for added flavor.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and golden brown.
Once cooked, remove from the oven and let it cool for about 10 minutes.
Garnish with fresh basil leaves before slicing and serving.
Nutrition Facts
Calories |
3945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.5 g | 362% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1059 mg | 353% | |
| Sodium | 6090 mg | 265% | |
| Total Carbohydrate | 96.5 g | 35% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 48.7 g | ||
| Protein | 252.7 g | 505% | |
| Vitamin D | 4.5 mcg | 23% | |
| Calcium | 3994 mg | 307% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 5168 mg | 110% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
