If you’re craving lasagna but want to stick to your keto diet, this Keto Zucchini No Noodle Lasagna is a game changer! It’s packed with flavor, super cheesy, and uses zucchini instead of traditional noodles. Let’s dive into how to make this delicious dish!
Ingredients:
- 3 medium zucchinis (about 1.5 lbs), sliced into thin strips
- 1 lb ground beef (or turkey for a leaner option)
- 2 cups marinara sauce (look for a low-sugar version)
- 15 oz ricotta cheese
- 1 large egg
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 tsp Italian seasoning (optional)
- Olive oil for cooking
Instructions
- Prep the Zucchini:
Start by washing your zucchinis. Slice them lengthwise into thin strips, about 1/8 inch thick. If you have a mandoline slicer, that’ll make this super easy! Once sliced, sprinkle a little salt on the zucchini strips and let them sit for about 10-15 minutes. This helps draw out some moisture, so your lasagna doesn’t get too watery. - Cook the Meat:
While the zucchini is sweating, heat a large skillet over medium heat and add a drizzle of olive oil. Toss in your ground beef or turkey. Cook until browned, breaking it up with a spatula as you go. Once cooked through, drain any excess fat, then stir in the marinara sauce. Let that simmer for about 5 minutes to blend the flavors. - Make the Cheese Mixture:
In a bowl, combine the ricotta cheese, egg, salt, pepper, and Italian seasoning if you’re using it. Mix well until everything is nicely combined. - Layer the Lasagna:
Preheat your oven to 375°F (190°C). Grab a baking dish (9×13 works great) and start layering! Begin with a thin layer of the meat sauce on the bottom. Next, add a layer of zucchini strips, followed by some of the ricotta mixture, and sprinkle with a bit of mozzarella cheese. Repeat these layers until you’ve used all your ingredients, finishing with a layer of meat sauce topped with the remaining mozzarella and Parmesan cheese. - Bake It:
Cover your baking dish with aluminum foil to prevent the cheese from browning too quickly. Bake for about 25 minutes. Then, remove the foil and bake for another 15 minutes or until the cheese is bubbly and golden. - Cool and Serve:
Once it’s done, take it out of the oven and let it cool for about 10 minutes. This helps it set up a bit, making it easier to cut. Slice it up, serve, and enjoy your delicious, cheesy Keto Zucchini No Noodle Lasagna!
Nutritional Information (per serving, makes about 6 servings):
- Calories: 350
- Fat: 24g
- Carbohydrates: 7g
- Fiber: 2g
- Net Carbs: 5g
- Protein: 24g
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