Description
This Best Ever Keto Lasagne Recipe is a delicious low-carb alternative to traditional lasagne, made with layers of tender zucchini and a rich, cheesy filling.
Ingredients
Scale
- 2 medium zucchini, sliced
- 1 pound ground beef
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1 jar (24 oz) marinara sauce (sugar-free)
- 2 eggs
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
- Stir in the marinara sauce and simmer for 5 minutes.
- In a bowl, mix together the ricotta cheese, eggs, Italian seasoning, garlic powder, salt, and pepper.
- In a baking dish, layer the zucchini slices, meat sauce, and ricotta mixture. Repeat layers, finishing with a layer of mozzarella and parmesan on top.
- Bake for 30-35 minutes or until cheeses are melted and bubbly.
- Let it cool for 10 minutes before serving.
Notes
- This lasagne can be made ahead of time and stored in the refrigerator for up to 3 days.
- Freezing is an option; just ensure it is well-wrapped to avoid freezer burn.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg