Keto Classic Beef Lasagna
Satisfy your cravings with this hearty and delicious Keto Classic Beef Lasagna, a low-carb twist on the beloved comfort food! This recipe swaps traditional pasta sheets for thinly sliced zucchini, creating layers of tender, flavorful goodness that are completely keto-friendly. Juicy ground beef, an aromatic blend of garlic, onions, and herbs, and a rich tomato-based sauce bring bold Italian flavors, while the creamy ricotta mixture and golden, bubbly mozzarella cheese make every bite indulgently satisfying. Perfect for meal prep or a family dinner, this gluten-free lasagna is easy to make, with just 20 minutes of prep time and a total bake time under an hour. Whether you’re following a ketogenic lifestyle or simply seeking a healthy alternative, this dish offers comfort and quality without the carbs.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, finely chopped
- 2 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 1 cup Crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 3 medium Zucchini, sliced lengthwise
- 1 cup Ricotta cheese
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet over medium heat, heat olive oil. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks, about 7-10 minutes. Drain excess fat if necessary.
Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Let simmer for 10 minutes, stirring occasionally.
While the sauce simmers, prepare the zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips.
In a bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Mix until well blended.
To assemble the lasagna, spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish.
Layer half of the zucchini slices over the meat sauce, overlapping slightly.
Spread half of the ricotta mixture over the zucchini, followed by a third of the shredded mozzarella.
Repeat with another layer of meat sauce, the remaining zucchini slices, the remaining ricotta mixture, and another third of the mozzarella.
Finish with one more layer of meat sauce and top with the remaining mozzarella cheese.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
Let the lasagna cool for 10 minutes before slicing. Serve warm.
Nutrition Facts
Calories |
2787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.7 g | 262% | |
| Saturated Fat | 91.5 g | 458% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 4010 mg | 174% | |
| Total Carbohydrate | 72.9 g | 27% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 34.2 g | ||
| Protein | 187.0 g | 374% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3323 mg | 256% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4150 mg | 88% | |
*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.
