Lasagna

This Low Carb Keto Lasagna offers all the flavors of traditional lasagna without the extra carbs, featuring zucchini, ground beef, and creamy cheese.

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Prep Time 15

Cook Time 40

Cooling Time 5

Total Time 1

Servings: 6 slices

Course: DINNER RECIPES

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Zucchini Layers

3 medium Zucchini Thinly sliced

For the Meat Filling

1 lb Lean ground beef Can substitute with ground turkey
1 tsp Garlic powder Or use fresh minced garlic
1 tsp Dried oregano
to taste Salt Essential for seasoning
to taste Pepper Essential for seasoning

For the Cheese Mixture

15 oz Whole milk ricotta cheese Can substitute with cottage cheese
2 cups Shredded mozzarella cheese

For the Sauce

24 oz Sugar-free marinara sauce

Equipment

Oven
Skillet
Baking dish

Method

How to Make Low Carb Keto Lasagna

Preheat your oven to 375°F (190°C).
Slice the zucchini lengthwise into thin strips. Sprinkle them with salt and let them sit on paper towels for about 15 minutes to draw out excess moisture.
Cook the ground beef in a skillet over medium heat for about 7-10 minutes until browned. Drain the excess fat and stir in garlic powder and dried oregano.
Layer half of the marinara sauce in a greased baking dish. Add half of the zucchini noodles, half of the ricotta mixture, and half of the cooked beef. Repeat the layers.
Top with the remaining marinara sauce and cover with mozzarella cheese.
Cover with foil and bake for 25 minutes. Remove the foil and continue baking for another 10-15 minutes until golden brown.
Cool for 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Optional: Garnish with fresh basil for added flavor.

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