Keto Zucchini Lasagna
Layers of tender zucchini replace pasta in this meaty, cheesy lasagna. All the Italian flavors you love with only 7g net carbs per generous serving.
Instructions
Preheat oven to 375°F. Lay zucchini slices on paper towels, sprinkle with salt, and let sit 15 minutes to release moisture.
💡Pro tip: This step is crucial to prevent watery lasagna.
Brown ground beef with garlic over medium-high heat. Drain excess fat. Stir in marinara and 1 tsp Italian seasoning.
Mix ricotta, egg, half the mozzarella, remaining Italian seasoning, and a pinch of salt in a bowl.
Pat zucchini slices dry. Spread a thin layer of meat sauce in a 9x13 baking dish.
Layer: zucchini slices, ricotta mixture, meat sauce. Repeat layers twice, ending with meat sauce.
Top with remaining mozzarella and parmesan. Cover with foil and bake 30 minutes.
Remove foil and bake another 15 minutes until cheese is golden and bubbly. Let rest 10 minutes before serving. Garnish with fresh basil.
🎯Pro Tips for Success
- 1Net carbs: 7g per serving
- 2Use a mandoline for perfectly even zucchini slices
- 3Freezes well - make two and save one for later
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