If you’re on the keto diet and craving lasagna, this Keto Zucchini Lasagna is your answer! Instead of traditional pasta, we use thinly sliced zucchini to create layers of flavor without the carbs. This dish is not only low in carbohydrates but also packed with delicious ingredients that will satisfy your lasagna cravings.
Imagine sinking your fork into layers of cheese, seasoned meat, and fresh zucchini that meld together beautifully. It’s a comforting meal that feels indulgent while still being keto-friendly. Perfect for meal prep or a family dinner, it’s sure to impress even those who aren’t following a low-carb lifestyle.
Delicious Keto Zucchini Lasagna
This Keto Lasagna (zucchini layers) is a flavorful and satisfying twist on the classic lasagna. The zucchini layers provide a fresh and light alternative to traditional pasta, while the rich meat sauce and gooey cheese create a taste experience that’s hard to resist.
Ingredients
- 3 medium zucchinis, thinly sliced lengthwise
- 1 pound ground beef or Italian sausage
- 1 cup ricotta cheese
- 1 egg
- 2 cups shredded mozzarella cheese
- 1 cup marinara sauce (sugar-free if desired)
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Preheat the oven to 375°F (190°C).
- Prepare the Zucchini: Sprinkle the zucchini slices with salt and let them sit for 10-15 minutes to draw out excess moisture. Pat them dry with paper towels.
- Cook the Meat: In a large skillet over medium heat, add olive oil and brown the ground beef or sausage. Add garlic powder, Italian seasoning, salt, and pepper. Drain any excess fat.
- Mix the Ricotta: In a bowl, combine ricotta cheese, egg, and a pinch of salt. Mix until well combined.
- Layer the Lasagna: In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom. Place a layer of zucchini slices, then half of the cooked meat, followed by half of the ricotta mixture and a layer of mozzarella cheese. Repeat the layers one more time, finishing with a layer of zucchini and marinara sauce topped with remaining mozzarella cheese.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and slightly golden.
- Cool and Serve: Let the lasagna cool for 10 minutes before slicing and serving.
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 6 servings
- Calories: 350kcal
- Fat: 22g
- Protein: 30g
- Carbohydrates: 6g
