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BEST Keto Zucchini Lasagna

Best Keto Zucchini Lasagna – A Creamy, Guilt-Free Delight

Enjoy the BEST Keto Zucchini Lasagna, a guilt-free, low-carb twist on a classic favorite with rich flavors and satisfying layers.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna Layers
  • 2-3 medium Zucchini, sliced 1/8 inch thick Acts as the noodle alternative; use a mandolin or knife for even slicing.
  • 1 lb Ground Beef Provides the protein base and rich flavor; can substitute with ground turkey or chicken for a leaner option.
  • 1 medium Onion, chopped Adds sweetness and depth to the sauce.
  • 2 cloves Garlic, minced Enhances the overall flavor with aromatic qualities.
For the Cheesy Goodness
  • 1.5 cups Mozzarella Cheese, shredded Contributes creaminess and texture; using freshly shredded cheese ensures better melting.
  • 0.5 cup Parmesan Cheese Adds a salty flavor and helps create that cheesy layer we all love.
  • 0.5 cup Ricotta Cheese Provides creaminess and binds the layers together.
For the Sauce
  • 15 oz Tomato Sauce Forms the base of the meat sauce, providing moisture and flavor.
  • 2 tbsp Olive Oil Used for sautéing the onion and garlic, adding richness to the dish.
  • 3 tsp Dried Oregano Adds aromatic herbal notes that enhance the overall taste.
  • 1 tsp Dried Basil Complements the tomato and protein flavors beautifully.
  • 0.25 tsp Pepper For seasoning; adjust according to your spice preference.
  • 2 tsp Salt Enhances flavors overall, but be cautious with salting to avoid overpowering the dish.
  • 0.5 tsp Ground Cayenne Pepper Adds a hint of heat; adjust based on your spice preference.

Equipment

  • Mandolin
  • large saucepan
  • mixing bowl
  • 8x8 inch casserole dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchini into 1/8-inch thick rounds. Sprinkle salt over the slices and let them sit for about 10 minutes to draw out excess moisture. Afterward, pat them dry with paper towels.
  3. In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about two minutes until fragrant and translucent. Stir in the ground beef, cooking until browned. Drain any excess fat before adding the tomato sauce and seasonings. Simmer for 5 minutes.
  4. In a mixing bowl, combine 1 ½ cups of shredded mozzarella, ½ cup of ricotta, and ½ cup of parmesan cheese. Stir until well blended.
  5. Grease an 8x8 inch casserole dish. Start by layering half of the meat sauce at the bottom, followed by a layer of zucchini slices. Spread 1/3 of the cheese mixture over the zucchini. Repeat with the remaining meat sauce, zucchini, and cheese mixture, finishing with the remaining mozzarella on top.
  6. Cover the lasagna with foil and place it in the oven. Bake for 30 minutes. Remove the foil and continue baking for an additional 20 minutes until the top is bubbly and browned.
  7. Let the lasagna cool for about 20 minutes before slicing.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 8gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 600mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 700IUVitamin C: 5mgCalcium: 400mgIron: 3mg

Notes

Perfectly slice the zucchini to ensure uniform cooking. Letting the lasagna rest allows the layers to set for easier serving.

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