Keto Zucchini Lasagna: Low Carb Main Course (Print Version)
Enjoy a delicious Keto Zucchini Lasagna, a satisfying low carb main course. Layers of fresh zucchini, rich meat sauce, and melted cheese make a delightful meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Verdant Layers
01 -
3 lbs Zucchini
→ Savory Heart
02 -
1 tbsp Olive oil
03 -
1 lb Ground beef (85/15 lean)
04 -
1/2 Yellow onion, finely diced
05 -
3 cloves Garlic, minced
06 -
1 (28 oz) can Crushed tomatoes (no sugar added)
07 -
2 tsp Italian seasoning
08 -
1/2 tsp Sea salt
09 -
1/4 tsp Black pepper
→ Creamy Embrace
10 -
15 oz Whole milk ricotta cheese
11 -
1/2 cup Grated Parmesan cheese
12 -
1 large Egg
13 -
1/4 cup Fresh parsley, chopped
14 -
2 tbsp Fresh basil, chopped
15 -
1/4 tsp Sea salt
16 -
1/8 tsp Black pepper
→ Golden Crown
17 -
2 cups Shredded mozzarella cheese (whole milk)
18 -
1/4 cup Grated Parmesan cheese
# Instructions:
01 -
Slice 3 lbs Zucchini into thin, even strips (about 1/8-inch thick). Lay them on paper towels, sprinkle with 1/2 tsp Sea salt, and let sit for 15-20 minutes to draw out excess moisture. Pat dry thoroughly before assembling your Keto Zucchini Lasagna.
02 -
Heat 1 tbsp Olive oil in a large skillet over medium-high heat. Add 1 lb Ground beef and cook, breaking it apart, until browned. Drain any excess fat. Stir in 1/2 Yellow onion and 3 cloves Garlic; cook until softened, about 3-5 minutes.
03 -
Add 1 (28 oz) can Crushed tomatoes, 2 tsp Italian seasoning, 1/2 tsp Sea salt, and 1/4 tsp Black pepper to the skillet. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing flavors to meld for your Keto Zucchini Lasagna.
04 -
In a medium bowl, combine 15 oz Whole milk ricotta cheese, 1/2 cup Grated Parmesan cheese, 1 large Egg, 1/4 cup Fresh parsley, 2 tbsp Fresh basil, 1/4 tsp Sea salt, and 1/8 tsp Black pepper. Mix until well combined.
05 -
Preheat oven to 375°F. Spread a thin layer of meat sauce in a 9x13 inch baking dish. Layer with zucchini strips, then dollops of ricotta mixture, more meat sauce, and 2 cups Shredded mozzarella cheese. Repeat layers until ingredients are used.
06 -
Finish the top layer with zucchini, remaining meat sauce, and 2 cups Shredded mozzarella cheese, plus 1/4 cup Grated Parmesan cheese. Cover the dish with foil and bake for 20 minutes. This step is key for a perfectly cooked Keto Zucchini Lasagna: Low Carb Main Course Delight.
07 -
Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown. Let your Keto Zucchini Lasagna: Low Carb Main Course Delight rest for 10-15 minutes before slicing and serving. This helps it set beautifully.
# Notes:
01 -
For best results, ensure you thoroughly pat the zucchini dry after salting to prevent a watery lasagna. You can even press them between paper towels to extract more moisture.
02 -
Leftovers of this Keto Zucchini Lasagna: Low Carb Main Course Delight can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 -
Feel free to customize the meat sauce by adding a pinch of red pepper flakes for a little heat, or other low-carb vegetables like mushrooms or bell peppers.
04 -
Serve this hearty low-carb lasagna with a simple green salad dressed with a vinaigrette for a complete and satisfying meal.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large skillet
03 -
Mixing bowls
04 -
Mandoline slicer (optional)
05 -
Cutting board
06 -
Knife
# Nutrition Facts (Per Serving):
Calories: 417 kcal
Total Fat: 27 g
Total Carbohydrate: 12 g
Protein: 26 g