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:
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.
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.
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.
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.
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.
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.