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3-Ingredient Keto Zucchini Lasagna That Tastes Decadent

Keto Zucchini Lasagna
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A low-carb, keto-friendly lasagna made with zucchini slices instead of pasta. Rich in flavor and perfect for a healthy meal.

Ingredients

Scale
  • 3 medium zucchinis, sliced lengthwise
  • 1 lb ground beef
  • 1 cup marinara sauce (sugar-free)
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 egg
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Slice zucchinis lengthwise into thin strips. Sprinkle with salt and set aside for 10 minutes to remove excess moisture. Pat dry.
  3. Brown ground beef in a skillet over medium heat. Drain fat and stir in marinara sauce.
  4. Mix ricotta, egg, garlic powder, oregano, salt, and pepper in a bowl.
  5. Layer zucchini slices in a baking dish. Spread half the ricotta mixture, then half the meat sauce. Repeat layers.
  6. Top with mozzarella and Parmesan cheese.
  7. Bake for 30 minutes until cheese is golden and bubbly.

Notes

  • Use a mandoline for even zucchini slices.
  • Let lasagna rest for 10 minutes before serving.
  • Store leftovers in the fridge for up to 3 days.

Nutrition

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