Keto Zucchini Lasagna
This Keto Zucchini Lasagna recipe is the perfect way to enjoy that lasagna taste without the noodles, which add too many carbs for those of us following a keto lifestyle! It is simple to make as well as delicious and healthy!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
- 1 pound ground beef
- 1/4 small onion, chopped
- 3 garlic cloves, minced
- 1 jar low carb spaghetti sauce ( I use either Rao’s or Mezzetta’s)
- 1 cup Ricotta Cheese
- 1 egg
- 1/2 cup Parmesan Cheese
- 3 cups Mozzarella Cheese
- 2 cups zucchini, diced
- 1 tablespoon butter
- 1 tablespoon Italian Seasoning
Preheat oven to 350.
Brown ground beef with chopped onion and minced garlic.
Add ground beef back to the skillet and dump in the jar of spaghetti sauce. Simmer on low/medium heat covered for 10 minutes.
In a small bowl combine ricotta cheese, egg, and parmesan cheese.
Grease a 9X13 casserole dish.
In a small skillet, melt butter and saute zucchini for 3-5 minutes. Remove from skillet when it is still crisp and sit on paper towels so that some of the moisture drains out.
Cover the bottom of the casserole dish with 1/2 of the spaghetti sauce.
Layer the sauteed zucchini next,
Spoon the ricotta cheese mixture in dollops on top of the zucchini. (see the picture in the post above) then use the back of a spoon to spread it out.
Layer 1/2 of the mozzarella cheese.
Repeat the spaghetti sauce then end with mozzarella cheese.
Sprinkle 1 tablespoon of Italian Seasoning on top.
Bake covered with aluminum foil for 25 minutes, then remove foil and bake for another 15 minutes.
Serve and enjoy!
Calories: 267kcal | Carbohydrates: 5g | Protein: 18g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 76mg | Sodium: 559mg | Potassium: 238mg | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 4.1mg | Calcium: 251mg | Iron: 1.4mg