Zucchini Lasagna Keto Recipe

Prep Time 20 mins

Cook Time 40 mins

Rest Time 10 mins

Total Time 1 hr 10 mins

Courses: Keto Low Carb Meals

Difficulty: Intermediate

Cooking Temp: 375 F

Estimated Cost: $ 16.50

Calories: 375

Best Season: Suitable throughout the year

Description

If you're searching for a healthy and hearty low-carb meal, this Zucchini Lasagna is the perfect solution! Swapping traditional pasta noodles for thin-sliced zucchini, this dish offers all the comforting flavors of classic lasagna with a lighter twist. Packed with seasoned ground beef, creamy ricotta cheese, and rich marinara sauce, each bite is layered with savory goodness without the extra carbs. This zucchini lasagna recipe makes 6 generous servings, ideal for a wholesome family dinner or meal prep for the week.

The total cost of the entire recipe is approximately $16.50, making it around $2.75 per serving. Each delicious serving contains about 375 calories, allowing you to enjoy a satisfying portion without the guilt. Whether you're following a keto lifestyle, gluten-free diet, or simply want to enjoy more vegetables, this low-carb lasagna will impress even the pickiest eaters. Perfect for busy nights or weekend gatherings, this recipe is easy to make, customizable, and freezer-friendly. Serve it with a simple side salad for a complete meal!

Ingredients

4 medium zucchini, thinly sliced
1 pound ground beef
1 cup ricotta cheese
1 1/2 cups marinara sauce
1 and 1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 egg
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon Italian seasoning

How to Make Zucchini Lasagna

1
Prepare the Zucchini
- Slice zucchini lengthwise into thin strips. Lightly salt and let sit for 15 minutes to draw out moisture. Pat dry.
2
Cook the Beef
- Heat olive oil in a skillet over medium heat. Add ground beef, seasoning with garlic powder, onion powder, salt, pepper, and Italian seasoning. Cook until browned. Drain any excess fat.
3
Mix the Ricotta
- In a small bowl, combine ricotta cheese, Parmesan cheese, egg, and a pinch of pepper. Mix until smooth.
4
Assemble the Lasagna
- Spread a thin layer of marinara sauce on the bottom of a baking dish. Add a layer of zucchini slices, followed by a layer of beef, then a layer of ricotta mixture. Repeat layers, finishing with zucchini and topping with marinara sauce and mozzarella cheese.
5
Bake
- Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 15 minutes until cheese is golden and bubbling.
6
Rest and Serve
- Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!

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Read it online: https://forkandhome.com/recipe/zucchini-lasagna-keto-recipe/

Samantha Doe

Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.