Keto Lasagna: 7 Layers of Guilt-Free Deliciousness
A low-carb alternative to traditional lasagna using zucchini instead of pasta.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Keto
Ingredients
Scale
- 2 large zucchini, sliced
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 egg
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a skillet, brown the ground beef over medium heat. Season with salt, pepper, and Italian seasoning.
- In a bowl, mix ricotta cheese with the egg and a pinch of salt.
- Spread a layer of marinara sauce on the bottom of a baking dish.
- Layer zucchini slices, followed by the ricotta mixture, ground beef, and mozzarella cheese.
- Repeat the layers until all ingredients are used, finishing with mozzarella on top.
- Bake for 30-35 minutes until bubbly and golden.
- Let it cool for 10 minutes before serving.
Notes
- Use a mandoline for even zucchini slices.
- Allow zucchini to drain to reduce moisture.
- Feel free to add vegetables like spinach or mushrooms.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg