Here’s a delicious Keto Zucchini No-Noodle Lasagna recipe:

Ingredients

  1. Meat Sauce:
    – 1 lb ground beef
    – 1 onion, chopped
    – 3 cloves garlic, minced
    – 2 cups marinara sauce (sugar-free)
    – 1 tsp dried basil
    – 1 tsp dried oregano
    – Salt and pepper
  2. Ricotta Mixture:
    – 1 cup ricotta cheese
    – 1/2 cup grated Parmesan cheese
    – 1 egg
    – 1 tsp dried basil
    – Salt and pepper
  3. Zucchini Layers:
    – 4 medium zucchinis, sliced into 1/4-inch thick rounds
    – 2 tbsp olive oil
    – Salt and pepper
  4. Cheese:
    – 1 cup shredded mozzarella cheese
    – 1/2 cup grated Parmesan cheese

Instructions

  1. Preheat oven: 375°F (190°C).
  2. Prepare meat sauce: Cook ground beef, onion, and garlic. Add marinara sauce, basil, oregano, salt, and pepper.
  3. Prepare ricotta mixture: Combine ricotta, Parmesan, egg, basil, salt, and pepper.
  4. Sauté zucchini: Cook zucchini slices in olive oil, seasoning with salt and pepper.
  5. Assemble lasagna:
    – Layer 1: Meat sauce
    – Layer 2: Zucchini slices
    – Layer 3: Ricotta mixture
    – Layer 4: Mozzarella and Parmesan cheese
    – Repeat layers, finishing with cheese.
  6. Bake: 30-40 minutes or until golden brown.
  7. Let it rest: 10-15 minutes before serving.

Nutrition (approximate per serving)

  1. Calories: 520
  2. Protein: 35g
  3. Fat: 42g
  4. Carbohydrates: 10g
  5. Net Carbs: 5g

Keto Tips

  1. Choose sugar-free marinara sauce.
  2. Limit zucchini serving size (4 slices).
  3. Use full-fat ricotta and cheese.
  4. Pair with keto-friendly sides (salad, veggies).

Variations

  1. Add spinach: Mix spinach into ricotta mixture.
  2. Use different cheese: Combine mozzarella, Parmesan, and ricotta.
  3. Add meatballs: Use keto-friendly meatballs.
  4. Try eggplant: Substitute eggplant slices for zucchini.