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Keto Lasagna

A delicious twist on classic lasagna made with zucchini noodles, ground beef, and rich cheeses, perfect for a low-carb diet.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium zucchinis, sliced into thin noodles Choose 1-2 lbs depending on size
  • 1 lb ground beef (or Halal-ground chicken/turkey) Can substitute with ground chicken or turkey
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 2 cups tomato sauce (preferably low-sugar or homemade)
  • 1 tablespoon Italian seasoning
  • to taste salt and pepper

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips and pat them dry with paper towels.
  3. In a large skillet over medium heat, cook the ground beef until browned, breaking it apart with a spoon. Season with salt, pepper, and Italian seasoning, then stir to combine. Drain any excess fat and mix in half of the tomato sauce.
  4. In a bowl, combine the ricotta cheese, egg, half of the mozzarella, and half of the Parmesan cheese. Add a pinch of salt and mix well.
Layering
  1. In a baking dish, spread a thin layer of the remaining tomato sauce.
  2. Layer with zucchini noodles, followed by a layer of the cheese mixture and then the beef mixture. Repeat these layers, finishing with zucchini on top, and pour any remaining tomato sauce over the top.
  3. Sprinkle the remaining mozzarella and Parmesan cheese over the final layer.
Baking
  1. Cover with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbling and golden.
  3. Let the lasagna rest for about 5-10 minutes before slicing to serve.

Notes

For best results, pat zucchini dry to avoid watery lasagna. Feel free to add more veggies like spinach or mushrooms into the layers for extra nutrition. Store leftovers in an airtight container for up to 4 days or freeze portions for up to 2 months.