Keto Lasagna
A warm and hearty lasagna that meets your low-carb needs, perfect for cozy fall evenings.
Ingredients
Lasagna Base
- 3 large zucchini, sliced thinly Can also use store-bought keto noodles.
- 1 lb ground meat (beef, turkey, or chicken) Choose your preferred meat.
Cheese Mixture
- 15 oz ricotta cheese Can be substituted with cottage cheese.
- 2 cups mozzarella cheese, shredded For layering and topping.
- 1/2 cup parmesan cheese, grated Adds flavor to the layers.
Sauce and Seasonings
- 2 cups low-carb marinara sauce For layering between noodles.
- 1 tsp basil
- 1 tsp oregano
- 1 tsp garlic powder
- to taste salt and pepper
Vegetables
- 1 cup spinach or mushrooms Optional, but adds nutrition.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- If using zucchini, slice it thinly to resemble lasagna noodles. Lay the slices on paper towels to absorb excess moisture.
- In a skillet over medium heat, brown your ground meat with garlic powder, seasoning it with salt and pepper.
- In a bowl, combine the ricotta cheese with basil, oregano, and a pinch of salt.
Assembly and Baking
- In a baking dish, start with a layer of meat. Follow with a layer of zucchini or keto noodles, a layer of the ricotta mix, and a sprinkle of mozzarella cheese.
- Repeat these layers until all ingredients are used, finishing with mozzarella on top.
- Cover with foil and bake for about 25 minutes.
- Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
Notes
Choose fresh ingredients for improved flavor. Lasagna can be prepared ahead of time and refrigerated before baking.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 8gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 600mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!