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Keto-friendly zucchini lasagna with layers of cheese and herbs

Keto-Friendly Zucchini Lasagna

This delightful Keto-Friendly Zucchini Lasagna swaps traditional noodles for zucchini strips, providing a hearty yet low-carb meal that everyone will enjoy.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Low Carb
Calories: 380
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large zucchini (sliced lengthwise into 1/4 inch thick strips)
  • 1 tbsp olive oil
  • 1 pound ground beef
  • 1/2 medium onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 cup low-carb marinara sauce
  • 1 cup ricotta cheese
  • 1 large egg
  • 1/2 cup grated parmesan cheese
  • 1 1/2 cups shredded mozzarella cheese
  • Salt and pepper (to taste)
  • Fresh basil leaves (for garnish)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
  2. Heat olive oil in a skillet over medium-high heat. Add the onion and garlic, sautéing until fragrant, about 1-2 minutes.
  3. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned, seasoning with salt and pepper to taste.
  4. Stir in the marinara sauce and let the mixture simmer for 10 minutes.
  5. In a separate bowl, mix together the ricotta, egg, parmesan cheese, and a pinch of salt and pepper.
  6. Grill or roast the zucchini strips until just tender, about 2 minutes per side.
Layering and Baking
  1. Layer the lasagna in the baking dish: first a layer of zucchini strips, followed by a layer of the beef sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella cheese.
  2. Repeat the layers until all ingredients are used, finishing with mozzarella on top.
  3. Bake in the oven for about 25 minutes or until the top is golden brown and bubbly.
  4. Let the lasagna rest for a few minutes, then garnish with fresh basil before serving.

Notes

Store leftovers in airtight containers in the refrigerator for up to 3-4 days. You can also freeze the lasagna for up to 3 months. Thaw overnight in the fridge before reheating.