Description
A delicious low-carb alternative to traditional lasagna, perfect for those following a keto diet.
Ingredients
Scale
- 2 cups ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 pound ground beef
- 1 cup marinara sauce (low-carb)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 3 large zucchini (sliced into thin strips)
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet, cook the ground beef until browned. Drain any excess fat.
- Add marinara sauce, Italian seasoning, garlic powder, salt, and pepper to the skillet. Simmer for 10 minutes.
- In a baking dish, layer the zucchini slices, then add half of the ricotta cheese, half of the meat sauce, and half of the mozzarella cheese. Repeat the layers.
- Top with remaining mozzarella cheese.
- Bake for 30-35 minutes or until the cheese is bubbly and golden brown.
- Let it cool for 10 minutes before serving.
Notes
- For extra flavor, add fresh basil or parsley between the layers.
- Letting the lasagna cool helps it hold its shape better when slicing.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg