Keto Zucchini Lasagna
This low carb and keto friendly lasagna swaps noodles for zucchini, delivering all the cheesy, saucy comfort you love.
Ingredients
- 3 large Zucchini, sliced lengthwise 1/4-inch thick
- 1 tsp Salt
- 1.5 lb Ground Beef
- 1 small Onion, diced
- 3 cloves Garlic, minced
- 2 cups Sugar-Free Marinara Sauce
- 1 tsp Italian Seasoning
- 1/2 tsp Black Pepper
- 15 oz Ricotta Cheese
- 1 large Egg
- 1/2 cup Grated Parmesan
- 2 cups Shredded Mozzarella
- 2 tbsp Chopped Fresh Basil
Equipment
- 9x13 baking dish
Instructions
- Lay the zucchini slices on paper towels, sprinkle with salt, and let sit for 20 minutes to draw out moisture. Pat dry thoroughly.
- Preheat the oven to 375°F. Brown the ground beef with the onion in a large skillet over medium-high heat, breaking it up as it cooks. Add the garlic and cook 1 minute more.
- Drain excess fat and stir in the marinara, Italian seasoning, and black pepper. Simmer for 5 minutes.
- In a bowl, mix the ricotta, egg, and parmesan until smooth.
- In a 9x13 baking dish, spread a thin layer of meat sauce. Layer zucchini slices, half the ricotta mixture, more meat sauce, and a third of the mozzarella.
- Repeat the layers, finishing with zucchini, the last of the meat sauce, and the remaining mozzarella on top.
- Bake uncovered for 35-40 minutes until bubbly and golden. Let rest for 10 minutes, then top with fresh basil before serving.
Nutrition
Serving: 1servingCalories: 418kcalCarbohydrates: 8gProtein: 33gFat: 28g
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