Keto Lasagna Bolognese
Indulge in the rich, crave-worthy flavors of Keto Lasagna Bolognese, a low-carb twist on the classic Italian favorite! This recipe swaps traditional pasta for sliced zucchini, creating a guilt-free, gluten-free option perfect for maintaining your keto lifestyle. Layered with a savory ground beef bolognese, creamy ricotta infused with parmesan, and a generous topping of bubbly mozzarella, every bite is a delicious harmony of textures and flavors. With fresh herbs and vibrant spices rounding out the dish, this lasagna is as satisfying as it is wholesome. Ready in just over an hour, it's ideal for meal prep or a comforting dinner that the whole family will love. Keto lasagna has never tasted so good—try this nutritious, high-protein take today!
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 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
- 2 large zucchini
- 1.5 cups ricotta cheese
- 1 large egg
- 0.5 cup, grated parmesan cheese
- 2 cups, shredded mozzarella cheese
- 2 tablespoons, chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced 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 up with a spoon, about 8 minutes. Drain excess fat if necessary.
Stir in the tomato paste, crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Lower the heat and let the sauce simmer for 15 minutes, stirring occasionally.
While the sauce simmers, slice the zucchini lengthwise into 1/4 inch thick slices. Use a mandoline slicer for uniform slices if available.
In a separate bowl, combine ricotta cheese, egg, and parmesan cheese. Mix until smooth and set aside.
In a large baking dish, spread a thin layer of the meat sauce on the bottom.
Place a layer of zucchini slices over the sauce, followed by a layer of the ricotta mixture.
Add a third of the shredded mozzarella over the ricotta.
Repeat these layers (meat sauce, zucchini, ricotta mixture, mozzarella) until all ingredients are used, finishing with a layer of mozzarella on top.
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
Allow the lasagna to cool for 10 minutes before slicing. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
3145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 99.0 g | 495% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 958 mg | 319% | |
| Sodium | 10326 mg | 449% | |
| Total Carbohydrate | 121.4 g | 44% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 67.5 g | ||
| Protein | 208.6 g | 417% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 3862 mg | 297% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 4907 mg | 104% | |
*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.
