Keto Zucchini No Noodle Lasagna
Ingredients:

For the Lasagna:

  • 2-3 large zucchinis, sliced lengthwise into thin strips (to replace traditional lasagna noodles)
  • 1 lb (450g) ground beef or ground turkey
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1 cup marinara sauce (sugar-free, low-carb)
  • 1 cup ricotta cheese (full-fat)
  • 1 cup mozzarella cheese, shredded
  • ½ cup parmesan cheese, grated
  • 1 large egg
  • 2 tablespoons fresh basil or parsley, chopped
  • 1 teaspoon Italian seasoning
  • Salt and pepper, to taste
  • 2 tablespoons olive oil

Instructions:

  1. Prepare the Zucchini:
    • Preheat your oven to 375°F (190°C).
    • Slice the zucchini lengthwise into thin strips using a mandoline or sharp knife.
    • Lay the zucchini slices on paper towels, sprinkle with salt, and let them sit for 10-15 minutes to draw out excess moisture. Pat them dry with more paper towels.
  2. Cook the Meat Sauce:
    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
    • Add the minced garlic and cook for another minute.
    • Add the ground beef (or turkey) and cook until browned, breaking it up as it cooks.
    • Drain any excess fat, then stir in the marinara sauce, Italian seasoning, salt, and pepper. Let the sauce simmer for 5-10 minutes. Remove from heat and set aside.
  3. Prepare the Ricotta Mixture:
    • In a mixing bowl, combine the ricotta cheese, egg, half of the shredded mozzarella, half of the grated parmesan, and the chopped basil or parsley. Mix well until smooth. Season with a pinch of salt and pepper.
  4. Assemble the Lasagna:
    • In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
    • Layer with zucchini slices, followed by a layer of the ricotta mixture, then more meat sauce.
    • Repeat the layers until all ingredients are used, ending with a layer of zucchini slices.
    • Sprinkle the remaining mozzarella and parmesan cheese on top.
  5. Bake:
    • Cover the baking dish with foil and bake for 25 minutes.
    • Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
  6. Serve:
    • Let the lasagna rest for 10 minutes before slicing and serving.

Nutritional Information (per serving, assuming 6 servings):

  • Calories: ~350
  • Fat: ~25g
  • Protein: ~22g
  • Net Carbs: ~5g (due to the zucchini and marinara sauce)

Tips:

  • Zucchini Slices: Ensure the zucchini slices are well-drained to avoid a watery lasagna.
  • Cheese: Full-fat ricotta and mozzarella keep the dish keto-friendly and satisfying.
  • Marinara Sauce: Choose a sugar-free, low-carb marinara sauce to keep the carb count low.

This Keto Zucchini No Noodle Lasagna is a great low-carb alternative to traditional lasagna, packed with flavor and nutrients, while keeping you on track with your keto diet.