Keto Zucchini Lasagna
A comforting low-carb alternative to traditional lasagna made with layers of zucchini, rich meats, and melty cheese.
Ingredients
Main Ingredients
- 4 medium Zucchini, sliced lengthwise Use straight ones for easier slicing
- 1 lb Ground beef or Italian sausage Italian sausage for more flavor
- 2 cups Low carb marinara sauce Check for added sugar
- 15 oz Ricotta cheese Cottage cheese can be substituted
- 2 cups Mozzarella cheese, shredded Heavy on cheese for gooey stretch
- 1/2 cup Parmesan cheese Add to ricotta for texture
- 1 large Egg To firm up the ricotta layer
- 2 cloves Garlic, minced For flavoring meat sauce
- to taste Salt For seasoning
- to taste Pepper For seasoning
- 1 tbsp Italian seasoning For flavoring meat sauce
Instructions
Preparation
- Slice the zucchini lengthwise into thin strips.
- Sprinkle slices with salt and let them sit for 15 to 20 minutes, then blot with paper towels.
- If you have time, lightly bake the zucchini slices for 8 to 10 minutes at 400°F to dry them out further.
Cooking
- In a skillet, cook the ground meat with minced garlic, salt, pepper, and Italian seasoning. Drain extra grease if needed.
- Stir in the marinara sauce and let it simmer for a few minutes.
- In a bowl, mix the ricotta with the egg, parmesan cheese, and a pinch of salt.
Assembly
- In a baking dish, layer a little sauce, zucchini slices, ricotta mixture, meat sauce, and mozzarella. Repeat until all ingredients are used.
- Finish with a top layer of mozzarella and parmesan cheese.
Baking
- Bake in a preheated oven at 375°F until bubbly, about 30 to 40 minutes.
- Let it rest for 10 to 15 minutes before slicing.
Notes
Dry zucchini thoroughly to prevent watery lasagna. Use a thicker sauce for best results and let the lasagna rest before cutting.