Keto Classic Cheese Lasagna
Indulge in the rich and comforting flavors of this **Keto Classic Cheese Lasagna**, a low-carb twist on the ultimate comfort food! This satisfying recipe swaps out traditional pasta with thinly sliced zucchini, creating the perfect "noodle" layers that are both keto-friendly and delicious. Juicy layers of seasoned ground beef simmered in a tomato-basil sauce are complemented by a creamy blend of ricotta, Parmesan, and gooey mozzarella cheese, delivering that signature lasagna flavor without the carbs. Ready in just 90 minutes, this baked masterpiece is perfect for family dinners or meal prep, offering all the cheesy indulgence you crave while keeping it light and healthy. Whether you're dedicated to a keto lifestyle or just looking for a wholesome, grain-free dinner option, this lasagna is guaranteed to impress!
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Recipe Information
Ingredients
- 3 large Zucchini
- 1 pound Ground beef
- 2 tablespoons Olive oil
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 tablespoons Tomato paste
- 14 ounces Canned crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Ricotta cheese
- 1 large Egg
- 0.5 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips, akin to lasagna noodles. Lay them out on paper towels, sprinkle with a little salt, and let sit for 10 minutes to remove excess moisture. Pat dry with paper towels.
In a large skillet over medium heat, warm the olive oil. Add onions and cook until translucent, about 5 minutes. Add the garlic and sauté for an additional 1 minute.
Add the ground beef to the skillet and cook, breaking apart with a spoon, until browned and cooked through. Drain any excess fat.
Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer on low heat for about 10 to 15 minutes, allowing the flavors to meld.
In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Stir until smooth and set aside.
Spread a thin layer of the meat sauce at the bottom of a 9x13 inch baking dish.
Place a layer of zucchini strips over the sauce, followed by half of the ricotta mixture, then a generous sprinkle of mozzarella cheese.
Repeat the layering process, starting with another layer of meat sauce, zucchini strips, the remaining ricotta mixture, and more mozzarella cheese.
Finish with a layer of meat sauce and top with the remaining mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
Allow the lasagna to rest for 10 minutes before slicing and serving. Enjoy your keto-friendly classic cheese lasagna!
Nutrition Facts
Calories |
2999 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 91.6 g | 458% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 12761 mg | 555% | |
| Total Carbohydrate | 122.4 g | 45% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 81.7 g | ||
| Protein | 190.5 g | 381% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 3403 mg | 262% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 5057 mg | 108% | |
*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.
