Keto Zucchini Lasagna: Low Carb & Meal Prep Ready (Print Version)
Enjoy a delicious keto zucchini lasagna! This low-carb, gluten-free, and meal prep-friendly dish is perfect for a healthy weeknight dinner.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Zucchini Foundation
01 -
3 lbs zucchini, about 4-5 medium
02 -
1 tsp kosher salt
→ Hearty Bolognese Base
03 -
1 1/2 lbs 80/20 ground beef
04 -
1 tbsp olive oil
05 -
4 cloves garlic, minced
06 -
1 (28 oz) can crushed tomatoes, no sugar added
07 -
2 tbsp tomato paste
08 -
1 tsp dried oregano
09 -
1 tsp dried basil
10 -
Salt and black pepper to taste
→ Creamy Keto Ricotta Blend
11 -
15 oz whole milk ricotta cheese
12 -
4 oz cream cheese, softened
13 -
1/2 cup grated Parmesan cheese
14 -
1 large egg
15 -
1/4 cup fresh parsley, chopped
16 -
Salt and black pepper to taste
→ Golden Cheese Crown & Fresh Finish
17 -
2 cups shredded mozzarella cheese
18 -
1/4 cup fresh basil, chopped, for garnish
# Instructions:
01 -
Slice 3 lbs zucchini into 1/4-inch thick planks. Lay them on paper towels, sprinkle with 1 tsp kosher salt, and let sit for 15-20 minutes to draw out moisture. Pat dry thoroughly before assembling your Keto Zucchini Lasagna: Low Carb & Meal Prep Ready.
02 -
In a large skillet, heat 1 tbsp olive oil over medium-high heat. Add 1.5 lbs 80/20 ground beef and cook, breaking it apart, until browned. Drain excess fat. Stir in 4 cloves minced garlic, 1 (28 oz) can crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, and 1 tsp dried basil. Season with salt and black pepper to taste. Simmer for 10-15 minutes.
03 -
In a medium bowl, combine 15 oz whole milk ricotta cheese, 4 oz softened cream cheese, 1/2 cup grated Parmesan cheese, 1 large egg, and 1/4 cup fresh chopped parsley. Mix until well combined and smooth. Season with salt and black pepper to taste. This creamy blend is key for your Keto Zucchini Lasagna: Low Carb & Meal Prep Ready.
04 -
Preheat oven to 375°F (190°C). Spread a thin layer of bolognese sauce on the bottom of a 9x13 inch baking dish. Arrange a single layer of dried zucchini slices over the sauce. Top with half of the ricotta mixture, then half of the remaining bolognese, and 1 cup shredded mozzarella cheese. Repeat layers.
05 -
Cover the baking dish tightly with foil. Bake for 25 minutes. Remove foil, sprinkle with the remaining 1 cup shredded mozzarella cheese, and bake uncovered for another 10-15 minutes, or until the cheese is bubbly and golden brown. This ensures a perfect finish for your Keto Zucchini Lasagna: Low Carb & Meal Prep Ready.
06 -
Let the Keto Zucchini Lasagna: Low Carb & Meal Prep Ready rest for 10-15 minutes before slicing and serving. This allows the layers to set, preventing it from falling apart. Garnish with 1/4 cup fresh chopped basil for a burst of fresh flavor.
# Notes:
01 -
Meal Prep Tip: This lasagna is excellent for meal prep! Divide into individual portions after cooling and store in airtight containers in the refrigerator for up to 4 days, or freeze for up to 3 months.
02 -
Zucchini Moisture: Don't skip salting and draining the zucchini. This crucial step prevents a watery lasagna, ensuring a firm and delicious result.
03 -
Spice it Up: For a little heat, add a pinch of red pepper flakes to the bolognese sauce. You can also swap ground beef for ground turkey or Italian sausage for a different flavor profile.
04 -
Serving Suggestion: Serve this low-carb lasagna with a simple side salad dressed with a vinaigrette for a complete and satisfying keto-friendly meal.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
mixing bowls
04 -
mandoline slicer (optional)
05 -
cutting board
06 -
knife
# Nutrition Facts (Per Serving):
Calories: 770 kcal
Total Fat: 52 g
Total Carbohydrate: 16 g
Protein: 44 g