Keto lasagna recipe easy: Discover this delicious twist!
A delicious and easy keto lasagna recipe that substitutes traditional pasta with zucchini for a low-carb twist.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Keto
Ingredients
Scale
- 2 medium zucchinis, sliced
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce (sugar-free)
- 1 egg
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the ground beef over medium heat until browned. Drain excess fat.
- Add marinara sauce to the beef and simmer for 5 minutes.
- In a bowl, mix ricotta cheese, egg, Italian seasoning, salt, and pepper.
- In a baking dish, layer zucchini slices, followed by the beef mixture, and then the ricotta mixture. Repeat layers.
- Top with shredded mozzarella cheese.
- Bake for 30-35 minutes until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving.
Notes
- For a vegetarian option, substitute ground beef with mushrooms or lentils.
- Make sure to slice the zucchini thinly to mimic lasagna noodles.
- Let the lasagna sit for a few minutes after baking for easier slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg