Keto-Friendly Zucchini Lasagna
A delicious and healthy alternative to traditional lasagna made with layers of zucchini, savory ground beef, and creamy cheeses.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Keto
Ingredients
Scale
- 3 large zucchini, sliced lengthwise into 1/4 inch thick strips
- 1 tbsp olive oil
- 1 pound ground beef
- 1/2 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup low-carb marinara sauce
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a skillet over medium-high heat, heat the olive oil. Add the chopped onion and garlic, cooking until fragrant.
- Stir in the ground beef and cook until browned, breaking it into smaller pieces. Season with salt and pepper.
- Pour in the marinara sauce and let it simmer for about 10 minutes.
- In a separate bowl, mix together the ricotta cheese, egg, parmesan cheese, and a pinch of salt and pepper.
- Grill or roast the zucchini strips for approximately 2 minutes per side to reduce moisture.
- Begin layering: Start with zucchini strips, followed by the beef sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella. Repeat until all ingredients are used, finishing with mozzarella on top.
- Bake in the preheated oven for about 25 minutes or until the top is golden and bubbly.
- Allow the lasagna to rest for a few minutes, then garnish with fresh basil leaves before serving.
Notes
Ensure to remove moisture from zucchini to prevent a watery lasagna. You can customize this dish with additional veggies.