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Keto Beef Zucchini Lasagna Recipe

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4.8 from 103 reviews

A delicious and low-carb Keto Beef Zucchini Lasagna that replaces traditional pasta with thinly sliced zucchini for a healthy twist. Layers of seasoned ground beef, creamy ricotta, marinara sauce, and melted mozzarella create a comforting, satisfying dish perfect for a keto lifestyle.

Ingredients

Meat and Vegetables

  • 1 lb (450g) ground beef
  • 1 medium zucchini, sliced thinly lengthwise
  • 2 cloves garlic, minced

Cheeses

  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Other

  • 1 cup marinara sauce (no sugar added)
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • Fresh basil, chopped (for garnish)

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare it for baking the lasagna.
  2. Cook the beef: In a skillet over medium heat, brown the ground beef. Add minced garlic, Italian seasoning, salt, and pepper. Cook until the beef is fully browned and fragrant. Drain the excess fat to keep it lean.
  3. Assemble the lasagna – first layer: Spread a thin layer of marinara sauce on the bottom of a baking dish to prevent sticking and add flavor. Then layer zucchini slices evenly, followed by half the ricotta cheese, half the cooked beef mixture, and a sprinkle of shredded mozzarella cheese.
  4. Assemble the lasagna – second layer: Repeat the layering process with the remaining zucchini slices, ricotta, and beef. Finish with a final layer of zucchini, a spread of marinara sauce, then top with the remaining mozzarella and grated Parmesan cheese to create a golden crust while baking.
  5. Bake the lasagna: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the cheese is bubbly and melted with golden spots on top.
  6. Garnish and serve: Remove from the oven and let cool slightly. Garnish with freshly chopped basil before serving to add a fresh herbal note and attractive color.

Notes

  • Use a mandoline slicer to achieve uniformly thin zucchini slices for even cooking.
  • Drain the zucchini slices on paper towels to remove excess moisture and prevent a watery lasagna.
  • Choose a no-sugar-added marinara sauce to keep it keto-friendly.
  • This dish can be stored covered in the refrigerator for up to 3 days and reheated.
  • For extra flavor, add a pinch of red pepper flakes to the beef mixture if desired.

Find it online: https://crispcharm.com/keto-beef-zucchini-lasagna-recipe/