Keto Lasagna with Zucchini Sheets

This Keto Lasagna with Zucchini Sheets is the ultimate comfort food, with layers of rich meat sauce, creamy cheese, and thinly sliced zucchini serving as a fantastic pasta substitute. Perfect for anyone looking to indulge in a classic dish without the carbs!

Course Dinner

Cuisine Italian

Keyword Keto Dinner, Keto Lasagna, Low Carb Lasagna, Zucchini Lasagna

Prep Time 20

Cook Time 45

Total Time 1 5

Servings people

Calories 450kcal

Equipment

9x13 inch baking dish
Skillet
Mixing bowl
Paper towels
Aluminum foil

Ingredients

2 large zucchini, sliced into thin sheets (about 1/8 inch thick) (500g / 17.6 oz)
1 pound ground beef (453g)
1 cup ricotta cheese (246g)
1 cup shredded mozzarella cheese (113g)
½ cup grated Parmesan cheese (50g)
1 cup marinara sauce, no sugar added (240ml)
1 egg
2 cloves garlic, minced (6g)
1 tablespoon olive oil (15ml)
1 teaspoon salt (5g)
½ teaspoon black pepper (1g)
½ teaspoon dried basil (1g)
½ teaspoon dried oregano (1g)

Instructions

Preheat the oven to 375°F (190°C).
Grease a 9x13 inch baking dish with olive oil.
In a skillet over medium heat, cook the ground beef with garlic, salt, and pepper until browned. Drain the excess fat.
Stir in the marinara sauce, basil, and oregano, and simmer for 5 minutes until the flavors meld. Set aside.
In a bowl, mix together the ricotta cheese, egg, and half of the Parmesan cheese.
Lay the zucchini sheets on paper towels to absorb excess moisture.
Layer the bottom of the prepared baking dish with zucchini sheets, slightly overlapping.
Spread half of the meat sauce over the zucchini sheets.
Dollop spoonfuls of the ricotta mixture on top of the meat sauce and gently spread.
Sprinkle a third of the mozzarella cheese over the ricotta mixture.
Add another layer of zucchini sheets, followed by the remaining meat sauce, another third of mozzarella, and the rest of the ricotta mixture.
Finish with a final layer of zucchini sheets, the remaining mozzarella, and Parmesan cheese.
Cover with foil and bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.

Notes

Ensure the zucchini sheets are dry to prevent the lasagna from becoming watery.

For an extra kick, add red pepper flakes to the meat sauce.

Letting the lasagna rest before slicing helps the layers set and makes it easier to serve.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition