Keto Homemade Lasagna
Transform your favorite comfort dish into a guilt-free indulgence with this flavorful Keto Homemade Lasagna, a low-carb twist on a classic! Instead of pasta, thinly sliced zucchini serves as the perfect substitute, creating tender layers packed with savory ground beef, a rich tomato-based sauce, and a creamy ricotta mixture. Topped with gooey melted mozzarella and fragrant fresh basil, this oven-baked dish is a keto-friendly crowd-pleaser that's as wholesome as it is delicious. Ready in just over an hour and perfect for meal prep, this recipe is ideal for anyone seeking a gluten-free, high-protein alternative to traditional lasagna while keeping the bold Italian flavors intact!
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Recipe Information
Ingredients
- 3 medium zucchini
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium, chopped onion
- 3 cloves, minced garlic
- 14.5 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup ricotta cheese
- 1 egg
- 0.5 cup, grated parmesan cheese
- 1.5 cups, shredded mozzarella cheese
- 0.25 cup, chopped fresh basil
Instructions
Preheat the oven to 375°F (190°C).
Slice the zucchinis lengthwise into thin slices using a mandoline or a sharp knife. Set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion becomes translucent.
Add ground beef to the skillet and cook until fully browned. Drain excess fat.
Stir in canned diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer for about 10 minutes until the sauce thickens slightly.
In a medium bowl, mix ricotta cheese with one beaten egg and grated parmesan cheese until well combined.
In a 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom.
Layer zucchini slices over the sauce.
Spread half of the ricotta mixture over the zucchini.
Sprinkle a layer of shredded mozzarella cheese.
Repeat the layers with remaining ingredients, ending with meat sauce and a final topping of mozzarella cheese.
Cover the dish with foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.
Allow the lasagna to cool for about 10 minutes before garnishing with fresh basil and serving.
Nutrition Facts
Calories |
2898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.7 g | 262% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 831 mg | 277% | |
| Sodium | 10666 mg | 464% | |
| Total Carbohydrate | 107.8 g | 39% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 67.7 g | ||
| Protein | 171.9 g | 344% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 3038 mg | 234% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 4299 mg | 91% | |
*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.
