Keto Zucchini Lasagna Recipe
Introduction:
Indulge in the deliciousness of a low-carb, keto-friendly twist on a classic Italian dish with this Keto Zucchini Lasagna recipe. By substituting traditional lasagna noodles with thinly sliced zucchini, you can enjoy all the flavors you love without worrying about the carb count. Packed with layers of savory marinara sauce, creamy ricotta cheese, and flavorful ground beef, this dish is sure to satisfy your cravings while keeping you on track with your ketogenic lifestyle. Not only is it mouthwateringly delicious, but it’s also easy to prepare and perfect for sharing with family and friends.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Nutrition Information (per serving):
- Calories: 320
- Total Fat: 22g
- Saturated Fat: 10g
- Cholesterol: 95mg
- Sodium: 680mg
- Total Carbohydrates: 8g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 23g
Ingredients:
- 2 large zucchinis, thinly sliced lengthwise
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (24 oz) jar of sugar-free marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with nonstick cooking spray.
- Warm olive oil in a large skillet over medium heat. Cook for 3-4 minutes, until the onion and garlic have softened and become fragrant.
- Add ground beef to the skillet and cook until browned and no longer pink, breaking it apart with a spoon as it cooks. Season with salt, pepper, dried oregano, and dried basil. Drain off any residual grease from the skillet.
- Stir in the sugar-free marinara sauce and simmer for 5-7 minutes, allowing the flavors to meld together. Remove from heat and set aside.
- Arrange a layer of sliced zucchini in the bottom of the prepared baking dish, overlapping slightly to cover the surface.
- Spread half of the ground beef mixture evenly over the layer of zucchini.
- Dollop half of the ricotta cheese over the ground beef mixture and spread it out evenly with a spoon.
- Sprinkle half of the shredded mozzarella cheese over the ricotta cheese layer.
- Repeat the layers with the remaining sliced zucchini, ground beef mixture, ricotta cheese, and shredded mozzarella cheese.
- Finish by sprinkling grated Parmesan cheese over the top of the lasagna.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove from the oven and let it cool for a few minutes before slicing.
- Garnish with fresh basil leaves if desired, then serve and enjoy your delicious Keto Zucchini Lasagna!
This Keto Zucchini Lasagna is a satisfying meal that’s perfect for dinner any night of the week. With its rich flavors and cheesy goodness, you won’t even miss the traditional noodles. Plus, it’s low in carbs and high in protein, making it an ideal choice for anyone following a keto lifestyle. Give this recipe a try and prepare to be amazed by how tasty and satisfying it truly is!
