Keto Zucchini Lasagna

Keto Zucchini Lasagna

Delight in this Keto Zucchini Lasagna, a mouthwatering, low-carb alternative to traditional lasagna that layers thinly sliced zucchini with a rich meat sauce and creamy cheese. Perfect for those on a ketogenic diet, this dish is packed with flavor and nutrition. With its roots in Italian cuisine, lasagna has evolved into many variations, but this keto-friendly version maintains the heartiness of the classic while significantly reducing carbs. Enjoy a comforting slice of this delicious dish that will satisfy your cravings without derailing your diet.

Servings: 6

Ingredients

  • Zucchini (4 medium, sliced into thin strips)
  • Ground beef (1 pound)
  • Onion (1 medium, diced)
  • Garlic (3 cloves, minced)
  • Tomato sauce (2 cups)
  • Italian seasoning (1 tablespoon)
  • Salt (to taste)
  • Black pepper (to taste)
  • Ricotta cheese (15 ounces)
  • Egg (1, beaten)
  • Mozzarella cheese (2 cups, shredded)
  • Parmesan cheese (1/2 cup, grated)

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchini into thin strips. Spread them out on a baking sheet and sprinkle with salt. Allow to sit for 10 minutes to draw out excess moisture. Pat dry with paper towels to remove any remaining moisture.
  3. In a large skillet over medium heat, add the ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onions are translucent, about 5-7 minutes. Drain any excess fat from the skillet.
  4. Stir in the tomato sauce, Italian seasoning, salt, and pepper. Let simmer for about 5 minutes, allowing the flavors to meld.
  5. In a separate bowl, combine the ricotta cheese and beaten egg until well mixed. Season with a pinch of salt and pepper.
  6. In a baking dish, spread a thin layer of the meat sauce on the bottom. Layer with zucchini slices, followed by the ricotta mixture, and a sprinkle of shredded mozzarella. Repeat the layering process until all ingredients are used, making sure to finish with a layer of meat sauce and a generous topping of mozzarella cheese.
  7. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
  8. Allow the lasagna to cool for a few minutes before slicing and serving. Enjoy your delicious keto-friendly meal!

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 20 minutes • Cook Time: 45 minutes • Calories: 360 • Fat: 25g • Carbs: 8g • Protein: 30g • Sodium: 600mg • Sugar: 6g