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Irresistible 12g Net Carb Keto Lasagna with Zucchini

keto lasagna with zucchini
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A low-carb alternative to traditional lasagna, using zucchini slices instead of pasta sheets.

Ingredients

Scale
  • 3 medium zucchinis, sliced thinly lengthwise
  • 1 lb ground beef
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup marinara sauce
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis thinly lengthwise and set aside.
  3. In a skillet, heat olive oil and cook the ground beef until browned. Add garlic powder, oregano, salt, and pepper.
  4. In a baking dish, layer the zucchini slices, ground beef, ricotta cheese, marinara sauce, and mozzarella cheese. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella and Parmesan cheese on top.
  5. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
  6. Let cool for 5 minutes before serving.

Notes

  • You can substitute ground beef with ground turkey or chicken for a lighter option.
  • Ensure zucchini slices are thin to mimic the texture of pasta sheets.
  • Let the lasagna rest before serving to make slicing easier.

Nutrition

Find it online: https://bibodo.com/keto-lasagna-with-zucchini-recipe/