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Keto Zucchini No Noodle Lasagna Recipe

Allan
This keto-friendly lasagna swaps traditional noodles for zucchini slices, creating a cheesy, hearty dish that fits perfectly with a low-carb diet
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine Italian
Servings 6

Equipment

  • Mandoline Slicer
  • Large Skillet
  • 9x13 Baking Dish

Ingredients
  

  • 3 medium zucchinis (about 1.5 lbs) sliced into thin strips
  • 1 lb ground beef or turkey
  • 2 cups low-sugar marinara sauce
  • 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 by washing and slicing it lengthwise into thin strips, about 1/8 inch thick. Sprinkle salt over the strips and let them sit for 10-15 minutes to draw out moisture.
  • Heat a large skillet over medium heat, add olive oil, and cook the ground beef or turkey until browned. Drain excess fat and stir in marinara sauce. Simmer for 5 minutes.
  • In a bowl, mix together ricotta cheese, egg, salt, pepper, and Italian seasoning if desired.
  • Preheat the oven to 375°F (190°C). In a 9x13 baking dish, layer a small amount of meat sauce on the bottom, followed by zucchini strips, ricotta mixture, and a sprinkle of mozzarella. Repeat the layers, ending with meat sauce topped with remaining mozzarella and Parmesan.
  • Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for another 15 minutes, until cheese is bubbly and golden.
  • Let cool for 10 minutes before slicing and serving.