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Low Carb Keto Lasagna

Delicious Low Carb Keto Lasagna Recipe with Zucchini Noodles

This Low Carb Keto Lasagna is a tasty twist on a classic favorite, using zucchini noodles for a healthier 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
  

  • 3 medium zucchini sliced lengthwise
  • 1 lb lean ground beef browned
  • 2 cups sugar-free marinara sauce
  • 1 cup whole milk ricotta cheese seasoned with salt and pepper
  • 2 cups shredded mozzarella cheese
  • 2 tsp dried oregano
  • 1 tsp garlic powder
  • Salt to taste
  • Pepper to taste

Equipment

  • Skillet
  • Baking dish
  • Paper Towels

Method
 

  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

Feel free to customize your lasagna by swapping meats or adding vegetables for extra flavor and nutrition.

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