Print

Keto Zucchini Lasagna

Keto Zucchini Lasagna
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in the rich flavors of Keto Zucchini Lasagna, a delightful twist on the traditional Italian dish. By swapping out pasta for thinly sliced zucchini, this low-carb masterpiece is not only guilt-free but also packed with savory layers of seasoned ground beef, creamy ricotta, and gooey mozzarella. Perfect for weeknight dinners or special occasions, this hearty dish is sure to satisfy cravings without compromising your dietary goals. With techniques to eliminate excess moisture and ensure each slice holds its shape, you can enjoy every bite of this comforting meal.

Ingredients

Scale
  • 1 zucchini
  • 2 tablespoons olive oil
  • 1 pound ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon Italian seasoning
  • 1/4 teaspoon anise seeds
  • 1 1/2 cups low-carb marinara sauce, divided
  • 1/4 cup ricotta cheese
  • 1/4 cup grated parmesan cheese
  • 1 egg
  • 12 oz fresh mozzarella cheese, sliced

Instructions

  1. Preheat your oven to 400°F.
  2. Slice the zucchini lengthwise into thin strips using a mandoline. Sprinkle with salt and let sit for 15 minutes; then blot excess moisture.
  3. In a skillet, heat olive oil over medium heat. Brown ground beef for about 2-3 minutes, seasoning with salt, pepper, Italian seasoning, and anise seeds. Stir in 1 cup of marinara sauce and simmer briefly.
  4. In a mixing bowl, combine ricotta cheese, egg, grated parmesan cheese, and garlic powder until blended.
  5. To assemble the lasagna, layer half of the zucchini slices in a casserole dish followed by half of the meat mixture and half of the ricotta mixture. Repeat layers.
  6. Top with sliced mozzarella and bake for about 25 to 30 minutes until bubbly and golden. Let cool for a few minutes before serving.

Nutrition

Find it online: https://cookingwithmia.com/keto-zucchini-lasagna/

save me