Zucchini No-Noodle Lasagna recipe:
Ingredients
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
Ricotta Mixture:
– 1 cup ricotta cheese
– 1/2 cup grated Parmesan cheese
– 1 egg
– 1 tsp dried basil
– Salt and pepper
Zucchini Layers:
– 4 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 tbsp olive oil
– Salt and pepper
Cheese:
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
Instructions
Preheat oven: 375°F (190°C).
Prepare meat sauce: Cook ground beef, onion, and garlic. Add marinara sauce, basil, oregano, salt, and pepper.
Prepare ricotta mixture: Combine ricotta, Parmesan, egg, basil, salt, and pepper.
Sauté zucchini: Cook zucchini slices in olive oil, seasoning with salt and pepper.
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.
Bake: 30-40 minutes or until golden brown.
Let it rest: 10-15 minutes before serving.
Nutrition (approximate per serving)
Calories: 520
Protein: 35g
Fat: 42g
Carbohydrates: 10g
Net Carbs: 5g
Tips
Choose sugar-free marinara sauce.
Limit zucchini serving size (4 slices).
Use full-fat ricotta and cheese.
Pair with keto-friendly sides (salad, veggies).
Variations
Add spinach: Mix spinach into ricotta mixture.
Use different cheese: Combine mozzarella, Parmesan, and ricotta.
Add meatballs: Use keto-friendly meatballs.
Try eggplant: Substitute eggplant slices for zucchini.
