Description
Keto Zucchini Lasagna is a flavorful alternative to traditional lasagna, perfect for those following a low-carb lifestyle. This dish features fresh zucchini slices in place of pasta, layered with a hearty beef filling and rich cheeses. Each bite is bursting with flavor, making it an excellent choice for family dinners or meal prep. The combination of creamy ricotta, savory ground beef seasoned with herbs, and gooey mozzarella brings comfort food to the next level without the carbs. Easy to make and satisfying to eat, this Keto Zucchini Lasagna will quickly become a favorite in your household.
Ingredients
Scale
- 1 zucchini
- 1 pound ground beef
- 2 tablespoons olive oil
- Low-carb marinara sauce
- Ricotta cheese
- 1 egg
- Parmesan cheese
- Fresh mozzarella cheese
Instructions
- Preheat oven to 400°F.
- Slice zucchini into thin strips using a mandoline slicer, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
- In a skillet, heat olive oil over medium heat. Add ground beef; cook until browned. Season with salt, pepper, Italian seasoning, and anise seeds. Stir in 1 cup of marinara sauce and simmer for 1-2 minutes.
- In a bowl, mix ricotta cheese, egg, garlic powder, and parmesan until smooth.
- Assemble by layering marinara sauce, zucchini slices, beef mixture, cheese filling, and mozzarella in a casserole dish. Repeat layers.
- Bake for 25-30 minutes until bubbly. Let cool for 3-5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the lasagna (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg