Description
Low Carb Keto Lasagna is a deliciously satisfying twist on the classic dish, swapping out traditional pasta for zucchini noodles while retaining all the comforting flavors you love. Perfect for family dinners or meal prep, this recipe is not only easy to make but also packed with nutrients. Indulge in layers of seasoned ground beef, creamy ricotta, and gooey mozzarella, creating an irresistible meal that everyone will enjoy—keto diet or not!
Ingredients
Scale
- 3 medium zucchini (sliced into thin noodles)
- 1 lb lean ground beef
- 2 cups sugar-free marinara sauce
- 1 cup whole milk ricotta cheese
- 2 cups shredded mozzarella cheese
- 2 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Slice zucchini lengthwise and sprinkle with salt. Let sit on paper towels for 15 minutes to draw out moisture.
- In a skillet, cook ground beef over medium heat until browned (7-10 minutes). Drain excess fat and stir in garlic powder and oregano.
- In a greased baking dish, layer half of the marinara sauce, half of the zucchini noodles, half of the ricotta mixture (seasoned with salt and pepper), and half of the cooked beef. Repeat layers.
- Top with remaining marinara sauce and cover with mozzarella cheese.
- Cover with foil and bake for 25 minutes; remove foil and bake for another 10-15 minutes until golden brown.
- Allow to cool for 5 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 80mg