Zucchini Lasagna

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Keto Zucchini Lasagna

Indulging in a warm and comforting lasagna no longer has to break your diet plan. This keto, gluten-free, and low-carb zucchini lasagna recipe is a delicious and healthy alternative to the traditional carb-laden dish. Say goodbye to the starchy noodles and hello to thinly sliced layers of fresh and nutritious zucchini that will leave you feeling satisfied without the guilt.

Not only is this recipe low in carbs and keto-friendly, but it’s also incredibly easy to make with minimal ingredients. The flavorful ground meat and creamy cheese blend together seamlessly between the layers of tender zucchini to create a mouthwatering dish that is sure to satisfy your cravings.

This zucchini lasagna is packed with nutrients, offering a great source of protein and dietary fiber. It’s the perfect way to enjoy a comforting meal while still providing your body with essential nutrients. Whether you’re looking for a nutritious dinner option or following a ketogenic diet, this recipe is a surefire winner that will quickly become a household favorite.

Low Carb Zucchini Lasagna Recipe

Total Time: 60 minutes               Serves: 6-8 

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Ingredients

  • 3 Zucchini 
  • 1 lb grass fed Ground Beef
  • 1 tbsp Butter
  • 3 cups Shredded Cheese 
  • 1 jar of tomato sauce
  • 1/2 tsp freshly ground Himalayan Sea Salt
  • 1/2 tsp freshly ground Black Pepper

Preparation & Ingredient Tips

  1. Preheat your oven to 375°F.
  2. Wash and slice the zucchini lengthwise into thin, approximately 1/8-inch slices.
  3. Heat the butter in a large skillet over medium-high heat.
  4. Add the ground beef to the skillet and cook, breaking it up with a spatula, until it is browned and cooked through. Drain off any excess fat.
  5. Add the jar of tomato sauce, salt, and pepper to the skillet with the beef, stirring until well combined.
  6. Layer the bottom of a 9×13 inch baking dish with a thin layer of the meat and tomato sauce mixture.
  7. Add a layer of zucchini slices on top of the meat and sauce.
  8. Add a layer of shredded cheese on top of the zucchini.
  9. Repeat these layers (meat and sauce, zucchini, cheese) until all of the ingredients are used up, making sure to end with a layer of shredded cheese on top.
  10. Cover the dish with foil and bake for 25-30 minutes.
  11. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
  12. Let the lasagna cool for a few minutes before slicing and serving.
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