Italian · Keto
Keto Zucchini Lasagna
Layers of zucchini, seasoned meat sauce, ricotta, and mozzarella. All the lasagna, none of the pasta.
Halal-friendly Medium
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Serves
- 8
8g Net carbs
30g Protein
24g Fat
380 Calories
Per serving
Ingredients
- 4 large Zucchini, sliced lengthwise
- 1.5 lbs (680g) Ground beef
- 1.5 cups Sugar-free marinara
- 1 cup Ricotta cheese
- 2 cups (200g) Shredded mozzarella
- 1/2 cup Parmesan, grated
- 1 large Egg
- 1 tbsp Italian seasoning
- 3 cloves Garlic, minced
- to taste Salt and pepper
Method
- Salt zucchini slices and let drain 10 minutes. Pat dry.
- Brown beef with garlic and Italian seasoning. Add marinara.
- Mix ricotta, egg, and half the parmesan.
- Layer in a 9x13 dish: meat sauce, zucchini, ricotta, mozzarella. Repeat.
- Top with remaining mozzarella and parmesan.
- Bake at 375°F (190°C) for 40-45 minutes. Rest 10 minutes before serving.
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