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Ultimate Keto Zucchini Lasagna in 6 Simple Steps

Keto Zucchini Lasagna
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A low-carb twist on classic lasagna, using zucchini slices instead of pasta for a keto-friendly meal.

Ingredients

Scale
  • 3 medium zucchinis, sliced lengthwise
  • 1 lb ground beef
  • 1 cup marinara sauce (sugar-free)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchinis lengthwise and lightly salt them. Let sit for 10 minutes, then pat dry.
  3. Brown ground beef in a pan. Drain excess fat.
  4. Mix ricotta, egg, garlic powder, basil, oregano, salt, and pepper in a bowl.
  5. Layer zucchini slices in a baking dish. Spread half the ricotta mixture, followed by half the beef and marinara sauce. Repeat layers.
  6. Top with mozzarella and Parmesan cheeses.
  7. Bake for 25-30 minutes until cheese is bubbly and golden.

Notes

  • Use a mandoline for even zucchini slices.
  • Press zucchini slices between paper towels to remove excess moisture.
  • Let lasagna cool for 10 minutes before slicing.

Nutrition

Find it online: https://dawiy.com/keto-zucchini-lasagna-recipe/