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Low-Carb Keto Lasagna
Low-Carb Keto Lasagna
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Prep Time:
30 minutes
Cook Time:
65 minutes
Total Time:
95 minutes
Indulge in a keto-friendly zucchini lasagna for a healthier twist on the classic dish.
Ingredients:
  • 3 large zucchini
  • 1.5 pounds ground beef
  • 0.25 cup olive oil
  • 0.5 teaspoon salt
  • 1 (29 ounce) can tomato sauce
  • 1.5 tablespoons red wine vinegar
  • 1 teaspoon parsley flakes
  • 0.5 teaspoon garlic paste
  • 0.5 teaspoon basil paste
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon red pepper flakes
  • 2 (15 ounce) containers whole-milk ricotta cheese
  • 1 tablespoon dried parsley
  • 0.25 teaspoon ground black pepper
  • 8 ounces shredded mozzarella cheese
  • cooking spray
Instructions:
  • Preheat the oven to 350°F (175°C) for optimal baking temperature.
  • Peel zucchini into long, thin slices using a vegetable peeler, avoiding the seedy center. Arrange slices on paper towels and lightly sprinkle with salt. Allow to sit for at least 15 minutes.
  • In a skillet over medium heat, cook ground beef with olive oil, salt, and black pepper. Stir in tomato sauce, vinegar, parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover, reduce heat, and simmer for 15 minutes.
  • Combine ricotta cheese with a touch of fresh parsley, a hint of salt, and a dash of black pepper in a bowl.
  • Spread one-third of the sauce evenly in a 9x13-inch glass baking dish. Arrange half of the sliced zucchini and half of the ricotta cheese mixture on top. Repeat the layering process with another one-third of the sauce, the remaining zucchini, the rest of the ricotta mixture, and the remaining sauce. Sprinkle the top with mozzarella cheese. Cover the lasagna with a piece of aluminum foil that has been coated with cooking spray, ensuring the oiled side is facing down.
  • Preheat the oven and bake for 45 minutes. Uncover and bake until bubbly and browned, 5 to 10 minutes longer.

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