Dive into the comforting flavors of traditional lasagna without the carb-heavy noodles with this Keto Zucchini No Noodle Lasagna recipe. Perfectly suited for those adhering to a ketogenic lifestyle or simply looking to cut back on carbohydrates, this dish substitutes zucchini slices for pasta sheets, offering a lighter, yet equally satisfying alternative. Packed with layers of rich marinara sauce, savory ground beef, creamy cheese, and fresh zucchini, each bite is a delightful blend of textures and flavors. Whether you’re a seasoned keto enthusiast or a newcomer to low-carb cooking, this dish promises to be a hit.
Ingredients:
- 2 medium zucchinis, thinly sliced lengthwise (about 1/4 inch thick)
- 1 lb ground beef (preferably lean)
- 1 cup marinara sauce (sugar-free, low-carb)
- 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:
- Prepare the Zucchini:
- Preheat the oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly with oil.
- Slice the zucchinis lengthwise into thin strips, about 1/4 inch thick. Lay them on paper towels and sprinkle with salt to draw out excess moisture. Let them sit for about 10-15 minutes, then pat dry with another paper towel.
- Cook the Ground Beef:
- In a skillet over medium heat, cook the ground beef until browned and cooked through. Drain excess fat if necessary. Add minced garlic, dried oregano, dried basil, salt, and pepper to taste. Stir well and cook for another 1-2 minutes. Remove from heat and set aside.
- Prepare the Cheese Mixture:
- In a bowl, combine ricotta cheese, beaten egg, and half of the grated Parmesan cheese. Mix until smooth and well incorporated.
- Assemble the Lasagna:
- Spread a thin layer of marinara sauce on the bottom of the prepared baking dish.
- Arrange a layer of zucchini slices over the sauce, slightly overlapping each other.
- Spread half of the ricotta mixture evenly over the zucchini slices.
- Next, spread half of the cooked ground beef mixture on top of the ricotta layer.
- Sprinkle half of the shredded mozzarella cheese over the beef layer.
- Repeat the layers: marinara sauce, zucchini slices, remaining ricotta mixture, remaining ground beef mixture, and remaining shredded mozzarella cheese.
- Final Layer and Baking:
- Finish with a final layer of zucchini slices, marinara sauce, and the remaining grated Parmesan cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Broil and Serve:
- Remove the foil and broil for an additional 3-5 minutes or until the cheese is bubbly and lightly browned.
- Remove from the oven and let it rest for 10 minutes before slicing. Garnish with fresh basil leaves if desired.
Nutritional Information (per serving):
- Calories: Approximately 350 kcal
- Total Fat: 22g
- Total Carbohydrates: 7g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 30g
Additional Tips:
- Ensure the zucchini slices are adequately dried to prevent the lasagna from becoming too watery.
- Experiment with different cheeses such as provolone or fontina for added flavor variations.
- For a vegetarian option, replace the ground beef with sautéed mushrooms or spinach.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
This Keto Zucchini No Noodle Lasagna recipe offers a delicious twist on a classic favorite, providing all the comforting flavors of traditional lasagna while remaining low-carb and keto-friendly. With layers of zucchini, savory meat sauce, and creamy cheeses, it’s a wholesome and satisfying dish that will please both keto dieters and non-dieters alike. Perfect for family dinners or meal prepping ahead, this recipe is a versatile addition to any low-carb repertoire. Enjoy the flavors of Italy without the guilt of excess carbs with each forkful of this hearty and nutritious lasagna alternative.