Keto Low-Carb Lasagna Recipe
This Keto Low-Carb Lasagna uses zucchini slices as a pasta replacement, layered with a rich meat sauce, creamy ricotta, and gooey mozzarella. It’s the perfect hearty and satisfying dish for your keto lifestyle.
Keto Low-Carb Lasagna: A Comforting Italian Classic
Missing lasagna on your keto journey? This Keto Low-Carb Lasagna will satisfy your cravings without derailing your diet! By swapping traditional pasta with zucchini, you get all the comfort of a classic lasagna, minus the carbs.
Why You’ll Love This Recipe:
- Low-Carb & Gluten-Free: Perfect for keto and those avoiding gluten.
- Rich & Hearty: With layers of meat sauce, creamy ricotta, and melted cheese, it’s a filling and satisfying meal.
- Customizable: Swap out ground beef for turkey or use vegetarian alternatives like mushrooms.
This lasagna is great for family dinners, meal prepping, or even entertaining guests. Pair it with a fresh green salad, and you’ve got a complete keto-friendly feast!
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6
Ingredients
- 3 medium zucchinis, sliced lengthwise into thin strips
- 1 lb ground beef or ground turkey
- 2 cups sugar-free marinara sauce
- 1 cup ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
-
Prepare the Zucchini:
- Preheat the oven to 375°F (190°C).
- Lightly salt the zucchini slices and let them rest for 10 minutes. Pat dry with a paper towel to remove excess moisture.
-
Cook the Meat Sauce:
- Heat a skillet over medium heat. Add ground meat and cook until browned. Drain excess fat if needed.
- Stir in marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Let simmer for 5 minutes.
-
Prepare the Ricotta Mixture:
- In a bowl, combine ricotta cheese, egg, Parmesan cheese, and a pinch of salt. Mix until smooth.
-
Assemble the Lasagna:
- In a baking dish, spread a thin layer of meat sauce. Add a layer of zucchini slices, followed by a layer of ricotta mixture, and sprinkle with mozzarella. Repeat layers, ending with mozzarella on top.
-
Bake:
- Cover with foil and bake for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is bubbly and golden.
-
Serve:
- Let the lasagna rest for 10 minutes before slicing and serving.
Nutritional Information (Per Serving)
- Calories: 280
- Protein: 22g
- Fat: 18g
- Carbs: 7g
- Fiber: 2g
Equipment
- Mandoline slicer (optional, for even zucchini slices)
- Large skillet
- Mixing bowls
- Baking dish
Notes
- Dairy-Free Option: Substitute Parmesan cheese with nutritional yeast in both the gnocchi and pesto.
- Make Ahead: Prepare the gnocchi ahead of time and freeze uncooked pieces for later use.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
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A keto diet plan (short for ketogenic diet) is primarily designed for individuals who want to achieve specific health and fitness goals by shifting their body’s energy source from carbohydrates to fats. Here’s a breakdown of who it may be suitable for:
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