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Keto Beef Zucchini Lasagna Recipe

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4.5 from 125 reviews

This Keto Beef Zucchini Lasagna is a low-carb, flavorful alternative to traditional lasagna, using thinly sliced zucchini instead of pasta. Layers of seasoned ground beef, ricotta, mozzarella, and Parmesan cheeses come together with a sugar-free marinara sauce for a delicious and satisfying meal perfect for those following a ketogenic diet.

Ingredients

Meat & Vegetables

  • 1 lb (450g) ground beef
  • 1 medium zucchini, sliced thinly lengthwise
  • 2 cloves garlic, minced

Cheeses & Dairy

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Other Ingredients

  • 1 cup marinara sauce (no sugar added)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil, chopped (for garnish)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lasagna layers.
  2. Cook Beef: In a skillet over medium heat, cook 1 lb of ground beef until browned. Add minced garlic, Italian seasoning, salt, and pepper for flavor. Once cooked, drain any excess fat from the beef mixture.
  3. Layer Ingredients: Spread a layer of marinara sauce on the bottom of a baking dish. Add a layer of thinly sliced zucchini, followed by half of the ricotta cheese, half of the cooked beef mixture, and a sprinkle of shredded mozzarella cheese.
  4. Add Second Layer: Repeat the layering process with another layer of zucchini, the remaining ricotta, beef mixture, and mozzarella. Finish with a top layer of zucchini slices, marinara sauce, and sprinkle the remaining mozzarella and grated Parmesan cheese evenly over the top.
  5. Bake: Place the assembled dish in the oven and bake for 30-35 minutes, or until the cheese is melted and bubbly.
  6. Garnish & Serve: Remove from oven, let cool slightly, then garnish with freshly chopped basil before serving.

Notes

  • For easier slicing, use a mandoline to get thin, even zucchini slices.
  • If zucchini releases too much water during baking, consider salting the slices beforehand and patting dry to avoid sogginess.
  • Use no-sugar-added marinara sauce to keep the dish keto-friendly.
  • This lasagna can be prepared a day ahead and refrigerated, then baked fresh before serving.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Find it online: https://alinacooks.com/keto-beef-zucchini-lasagna-recipe/