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Low Carb Keto Lasagna

Delicious Low Carb Keto Lasagna Recipe with Zucchini Noodles

This Low Carb Keto Lasagna uses zucchini instead of pasta for a delicious, healthy twist on the classic dish.
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Prep Time 20 minutes
Cook Time 40 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • 3 medium zucchini
Meat
  • 1 lb lean ground beef
Sauces
  • 2 cups sugar-free marinara sauce
Dairy
  • 1 cup whole milk ricotta cheese
  • 2 cups shredded mozzarella cheese
Spices
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • Salt to taste
  • Pepper to taste

Equipment

  • oven
  • Skillet
  • Baking dish
  • Paper Towels

Method
 

Cooking Steps
  1. Preheat your oven to 375°F (190°C). Slice zucchini lengthwise and sprinkle with salt. Let sit on paper towels for 15 minutes to draw out moisture.
  2. In a skillet, cook ground beef over medium heat until browned (7-10 minutes). Drain excess fat and stir in garlic powder and oregano.
  3. In a greased baking dish, layer half of the marinara sauce, half of the zucchini noodles, half of the ricotta mixture (seasoned with salt and pepper), and half of the cooked beef. Repeat layers.
  4. Top with remaining marinara sauce and cover with mozzarella cheese.
  5. Cover with foil and bake for 25 minutes; remove foil and bake for another 10-15 minutes until golden brown.
  6. Allow to cool for 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 12gProtein: 24gFat: 20g

Notes

This lasagna is versatile; feel free to substitute ground beef with turkey or add veggies like spinach for an extra boost.

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