Keto Zucchini Lasagna
This Keto Zucchini Lasagna is a delicious, low-carb twist on the classic Italian dish. With layers of zucchini, savory ground beef, rich marinara sauce, and gooey cheese, this lasagna is sure to satisfy your comfort food cravings while keeping you on track with your keto or low-carb diet.
Equipment
- Vegetable slicer
- Skillet
- Baking dish
Ingredients
- 2 large zucchinis
- - 1 lb ground beef grass-fed preferred
- - 2 cups marinara sauce sugar-free
- - 1 cup ricotta cheese
- - 1 cup shredded mozzarella cheese
- - 1/2 cup grated Parmesan cheese
- - 1 egg
- - 1 tsp garlic powder
- - 1 tsp onion powder
- - 1 tsp dried oregano
- - 1 tsp dried basil
- - Salt and pepper to taste
- - Fresh basil for garnish optional
Instructions
- Preheat the oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin slices using a mandoline or vegetable slicer. Lightly salt the zucchini slices and set aside on paper towels to draw out excess moisture.
- In a skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add the marinara sauce, garlic powder, onion powder, dried oregano, dried basil, salt, and pepper to the skillet with the ground beef. Stir to combine and let simmer for 5 minutes.
- In a mixing bowl, combine the ricotta cheese, egg, and half of the Parmesan cheese. Mix well.
- In a baking dish, spread a thin layer of the meat sauce on the bottom. Add a layer of zucchini slices, followed by a layer of the ricotta mixture, then a layer of shredded mozzarella cheese. Repeat the layers, ending with a layer of meat sauce and a final sprinkle of mozzarella and Parmesan cheese on top.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil if desired.
- Serve and enjoy your delicious Keto Zucchini Lasagna!