Easy Keto Zucchini Lasagna (Beginner-Friendly!)

Easy Keto Zucchini Lasagna (Beginner-Friendly!)

This recipe is a delicious and low-carb alternative to traditional lasagna, perfect for those following a keto diet. It’s also great for beginner cooks because it uses simple ingredients and techniques.

Prep Time: 15 minutes Cook Time: 30-35 minutes Total Time: 45-50 minutes Servings: 4-6

Ingredients:

• For the Zucchini Noodles:
  • 2-3 large zucchini
  • 1 teaspoon salt
• For the Meat Sauce:
  • 1 tablespoon olive oil
  • 1 pound ground beef (or Italian sausage)
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 (28-ounce) jar keto-friendly marinara sauce
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
• For the Ricotta Cheese Mixture:
  • 15 ounces full-fat ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 1 large egg
  • 1/4 cup chopped fresh basil (optional)
  • Salt and pepper to taste
• For the Topping:
  • 1 cup shredded mozzarella cheese

Instructions:

1. Make the Zucchini Noodles:
   • Using a spiralizer or mandoline, slice the zucchini into thin noodles (or ribbons). If you don’t have either tool, you can julienne the zucchini with a knife by making long, thin strips.
   • Place the zucchini noodles in a colander and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture. Then, rinse the noodles with cold water and squeeze out any remaining liquid with a paper towel.
2. Cook the Meat Sauce:
   • Heat olive oil in a large skillet over medium heat. Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon as it cooks.
   • Drain any excess grease from the pan.
   • Add the diced onion and garlic to the pan and cook for another minute, until softened.
   • Stir in the marinara sauce, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 10 minutes.
3. Prepare the Ricotta Cheese Mixture:
   • In a medium bowl, combine the ricotta cheese, parmesan cheese, egg, and chopped basil (if using). Season with salt and pepper to taste.
4. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
   • Spread a thin layer of meat sauce on the bottom of the dish.
   • Top with a layer of zucchini noodles.
   • Dollop spoonfuls of the ricotta cheese mixture over the zucchini noodles.
   • Repeat the layers of meat sauce, zucchini noodles, and ricotta cheese mixture, ending with a layer of zucchini noodles.
   • Sprinkle the top with shredded mozzarella cheese.
5. Bake and Serve:
   • Bake the lasagna uncovered for 30-35 minutes, or until the cheese is melted and bubbly. Let the lasagna cool for 10 minutes before slicing and serving.

Tips:

• For a richer flavor, use a combination of ground beef and Italian sausage for the meat sauce.
• If you don’t have fresh basil, you can use 1/2 teaspoon dried basil instead.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to experiment with different vegetables in this recipe. Roasted eggplant or bell peppers would be delicious additions.

Enjoy this easy and flavorful keto-friendly zucchini noodle lasagna!