Keto Zucchini Lasagna
Indulge in the ultimate low-carb comfort food with this delicious Keto Zucchini Lasagna! Perfectly thin slices of zucchini replace traditional pasta, creating a gluten-free, keto-friendly spin on a classic favorite. The hearty layers of seasoned ground beef, rich marinara sauce, and creamy ricotta cheese are topped with gooey mozzarella for a dish that’s both satisfying and healthy. With a quick prep time and flavorful ingredients like garlic, onion, and fresh herbs, this recipe is ideal for weeknight dinners or meal prep. Serve it on its own or pair with a simple side salad to complete your wholesome, guilt-free meal.
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Recipe Information
Ingredients
- 3 large Zucchini
- 1 pound Ground beef
- 2 cups Marinara sauce
- 2 cloves Garlic
- 0.5 medium Onion
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese
- 2 cups Mozzarella cheese
- 1 Egg
- 1 tablespoon Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin, even strips (about 1/8-inch thick) to mimic lasagna noodles. Lay the slices on a baking sheet or cutting board, sprinkle with a little salt, and let them sit for 10 minutes to release excess moisture.
While the zucchini rests, heat olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, cooking until fragrant and softened, about 3 minutes.
Add the ground beef to the skillet, breaking it up into small pieces with a wooden spoon. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess grease.
Stir in the marinara sauce, dried oregano, dried basil, salt, and black pepper. Let the mixture simmer on low heat for 5 minutes, then remove from the heat.
In a medium mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella cheese, the Parmesan cheese, and the egg. Mix until smooth and set aside.
Pat the zucchini slices dry with paper towels to remove excess moisture.
In a 9x13-inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer zucchini slices over the sauce, slightly overlapping. Add a layer of the cheese mixture, followed by another layer of meat sauce. Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce on top.
Sprinkle the remaining 1 cup of shredded mozzarella cheese on top of the lasagna.
Cover the baking dish with aluminum foil (to prevent the cheese from over-browning) and bake in the preheated oven for 20 minutes. Then remove the foil and bake for another 20 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let the lasagna rest for 10 minutes before slicing and serving. Enjoy your keto-friendly zucchini lasagna!
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.5 g | 253% | |
| Saturated Fat | 89.5 g | 447% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 839 mg | 280% | |
| Sodium | 12640 mg | 550% | |
| Total Carbohydrate | 109.1 g | 40% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 70.0 g | ||
| Protein | 192.6 g | 385% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 3288 mg | 253% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 3460 mg | 74% | |
*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.
