Keto Zucchini No Noodle Lasagna Recipe
Introduction
Discover a mouthwatering low-carb alternative to traditional lasagna with this Keto Zucchini No Noodle Lasagna recipe. Perfect for those following a ketogenic lifestyle or anyone looking to reduce carbs, this dish replaces pasta with thin zucchini slices, offering a lighter and healthier option without compromising on flavor. Packed with layers of rich marinara, seasoned ground beef, creamy ricotta, and gooey mozzarella, this recipe brings comfort and satisfaction to your table. Whether you’re new to keto cooking or a seasoned pro, this lasagna is sure to impress!
Key Benefits of Keto Zucchini Lasagna
- Low-carb and keto-friendly, perfect for healthy eating.
- Rich, savory layers of flavor without pasta.
- Easy to customize for different dietary preferences.
Ingredients
- 2 medium zucchinis, thinly sliced lengthwise (1/4 inch thick)
- 1 lb lean ground beef
- 1 cup sugar-free, low-carb marinara sauce
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg, lightly beaten
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions for Keto Zucchini Lasagna
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with oil.
- Slice the zucchinis into thin strips (about 1/4 inch thick). Lay them out on paper towels and sprinkle with salt to remove excess moisture. Let them sit for 10-15 minutes, then pat dry with a fresh paper towel.
- Heat a skillet over medium heat and cook the ground beef until browned. Drain any excess fat. Add minced garlic, oregano, basil, salt, and pepper. Stir well and cook for an additional 1-2 minutes. Remove from heat.
- In a medium bowl, mix the ricotta cheese, egg, and half of the grated Parmesan until smooth and well combined.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. Place a layer of zucchini slices over the sauce. Spread half of the ricotta mixture over the zucchini. Add half of the ground beef on top of the ricotta. Sprinkle half of the shredded mozzarella cheese on top. Repeat the layers: marinara, zucchini, ricotta mixture, ground beef, and mozzarella.
- Top with a final layer of zucchini slices, marinara, and the remaining Parmesan cheese. Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and broil for an additional 3-5 minutes, or until the cheese is golden and bubbly. Let it cool for 10 minutes before slicing. Garnish with fresh basil leaves, if desired.
Pro Tips and Variations
- Make sure the zucchini is well-dried to prevent a watery lasagna.
- Swap out the ground beef for sautéed mushrooms or spinach for a vegetarian version.
- Use a mandoline slicer for evenly sliced zucchini layers.
Serving Suggestions
Serve this Keto Zucchini No Noodle Lasagna with a side of mixed greens or roasted vegetables for a complete low-carb meal. It’s perfect for meal prepping or a satisfying family dinner.
Nutritional Information
Per Serving:
- Calories: Approximately 350 kcal
- Total Fat: 22g
- Total Carbohydrates: 7g
- Dietary Fiber: 2g
- Protein: 30g
Conclusion
This Keto Zucchini No Noodle Lasagna is the perfect low-carb alternative to a beloved classic. Packed with savory layers of ground beef, creamy cheeses, and fresh zucchini, it’s a wholesome dish that’s sure to please. Ideal for family dinners, meal prepping, or even impressing guests, this lasagna will quickly become a favorite in your keto recipe collection. Enjoy a guilt-free indulgence with this flavorful, hearty meal!
FAQs
- Can I make this dish ahead of time?
- Yes, assemble the lasagna and refrigerate for up to 24 hours before baking.
- Can I freeze leftovers?
- Absolutely! Store individual portions in airtight containers and freeze for up to 2 months. Reheat in the oven or microwave.
- How do I prevent the lasagna from being watery?
- Ensure the zucchini is thoroughly dried with paper towels after salting to remove excess moisture.