Description
A delicious low-carb lasagna made with zucchini noodles, perfect for those on a keto diet.
Ingredients
Scale
- 2 large zucchinis, sliced into thin noodles
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1 cup marinara sauce (sugar-free)
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat your oven to 375°F.
- In a skillet over medium heat, add a drizzle of olive oil. Cook the ground beef until browned, seasoning with salt, pepper, garlic powder, and Italian seasoning. Drain excess fat if necessary.
- In a bowl, combine ricotta cheese, egg, and half of the Parmesan cheese. Mix well and set aside.
- In a 9×13 inch baking dish, spread a thin layer of marinara sauce on the bottom.
- Layer half of the zucchini noodles over the sauce, followed by half of the cooked ground beef, half of the ricotta mixture, and a third of the mozzarella cheese.
- Repeat the layers: marinara sauce, zucchini noodles, ground beef, ricotta mixture, and top with remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for about 10 minutes before slicing.
Notes
- For added flavor, sauté some chopped onions and bell peppers with the ground beef.
- If you prefer a vegetarian option, substitute the ground beef with sautéed mushrooms or lentils.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Zucchini Noodle Keto Lasagna Layers