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Ultimate Low-Carb Zucchini Lasagna
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Delicious keto lasagna with zucchini, low-carb meat marinara, and ricotta/mozzarella cheese - gluten-free beef lasagna.
Ingredients:
  • cooking spray
  • 1.5 large zucchinis, thinly sliced lengthwise
  • 1 pound ground beef
  • 1.5 cups low-carb marinara sauce
  • 2 teaspoons salt, divided
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground black pepper
  • 1 (8 ounce) container ricotta cheese
  • 1 large egg
  • 2 cups shredded mozzarella cheese
  • 0.25 cup grated Parmesan cheese
  • aluminum foil
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and generously grease an 8-inch baking dish with cooking spray.
  • Dry the zucchini slices with a paper towel to eliminate excess moisture, then set them aside.
  • In a saucepan over medium-high heat, sauté ground beef in olive oil until beautifully browned, around 5 to 8 minutes.
  • Pour in the marinara sauce and sprinkle in 1 teaspoon of salt, along with oregano and pepper. Let it simmer for 10 minutes, then set it aside.
  • In a bowl, mix together ricotta cheese, egg, 1 teaspoon of salt, and nutmeg until well combined. Set aside for later use.
  • Layer zucchini slices in the baking dish, then pour half of the sauce over them. Add more zucchini slices, spread ricotta mixture, sprinkle half of the mozzarella cheese. Another layer of zucchini slices goes down, followed by the rest of the sauce, remaining mozzarella and Parmesan cheeses. Cover the dish with aluminum foil before baking.
  • Let it bake in the preheated oven for 30 minutes. Uncover and continue baking until the top turns golden, approximately 15 more minutes.

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