Keto Zucchini Lasagna
Sliced zucchini stands in for pasta in this amazing recipe for Keto Lasagna that has all of the flavor and cheese that you love in an Italian comfort food dish.
Servings: 12 servings
Calories: 288kcal
Equipment
Ingredients
- 3 medium zucchinis
- 1 pound ground beef
- ½ cup chopped onion
- 2 cloves garlic minced
- 24 oz keto marinara sauce
- 1 tablespoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 egg whisked
- 2 cups ricotta cheese
- ½ cup grated Parmesan
- 1 tablespoon dried parsley
- 2 ½ cups shredded Mozzarella
Instructions
- Preheat oven to 375 degree F. Spray a 9 x 13 - inch baking pan with oil; set aside.
- Use a mandoline to carefully slice the zucchini into ⅛-inch thick slices. Lay onto a wire rack or flat kitchen surface and sprinkle with salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.
- For the sauce: In a large saucepan cook beef, onion, and garlic until the meat is brown. Break the meat apart as it cooks.
- Add the marinara sauce, basil, oregano, salt, and pepper and stir until combined.
- Bring the sauce to a boil then reduce the heat and simmer for 5 minutes, stirring occasionally.
- For the ricotta filling: combine the whisked egg, ricotta, Parmesan cheese, and dried parsley.
- To layer the keto lasagna: Spread a little sauce on the bottom of the pan. Add a layer of zucchini noodles over the sauce. Spread ⅓ of the ricotta mixture over the zucchini. Then spread ⅓ of the sauce mixture over the zucchini. Sprinkle with ½ cup of mozzarella. Repeat the layers two more times starting with zucchini, following with ricotta, sauce, and mozzarella.
- Cover the lasagna pan with foil, place it on a baking sheet and bake for 30 to 35 minutes, or until heated through. Remove the foil, then bake for an additional 10 minutes.
- Remove from the oven and let rest for 10 minutes before serving.
Notes
- It's important to let the lasagna rest before slicing it. The cheese mixture needs to cool a bit so that your slices stay together.
- For the best flavor and to avoid additives and unnecessary carbs in shredded cheese, buy a block of cheese and shred it yourself rather than using bagged cheese.
- Another way to dry out the zucchini slices, is to place them in a 350F degree oven. You will want to use a wire rack on a baking sheet to lay the slices on. This allows the dry air to freely circulate. Bake for around 20 minutes.
- Fridge. Store in an airtight container for 4 to 5 days. Can be easily made the day before and then warmed in the oven for serving.
- Freezer. Allow to cool after baking. Either cover tightly with plastic wrap or place in an airtight container. Stays good for 3 months.
- Reheat. Can be warmed in the oven, microwave or stovetop. If frozen, allow to defrost overnight in the fridge.
Nutrition
Serving: 1 | Calories: 288kcal | Carbohydrates: 8g | Protein: 20g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 84mg | Sodium: 752mg | Potassium: 502mg | Fiber: 2g | Sugar: 4g | Vitamin A: 751IU | Vitamin C: 14mg | Calcium: 280mg | Iron: 2mg