Amazing Keto Zucchini Lasagna
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 3–4 medium zucchini (about 1½–2 lbs total), thinly sliced lengthwise
  • 1 pound ground beef (or Italian sausage, or a mix)
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1½ cups low-carb marinara sauce (look for a sauce with no added sugar)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil (or Italian seasoning blend)
  • 1 teaspoon salt, divided (plus more to taste)
  • ½ teaspoon black pepper, divided
  • 1 cup ricotta cheese (or cottage cheese if preferred)
  • 1 egg
  • ¼ cup grated Parmesan cheese
  • 1½ cups shredded mozzarella cheese, divided
  • Olive oil or cooking spray (to grease the baking dish)
Instructions
  1. Preheat the Oven
  2. Preheat your oven to 375°F (190°C). Lightly coat a 9x13-inch baking dish with olive oil or cooking spray.
  3. Prepare the Zucchini
  4. Slice each zucchini lengthwise into thin strips, about ⅛-inch thick.
  5. Lay the slices on a layer of paper towels.
  6. Sprinkle them lightly with salt and let them sit for 5–10 minutes to draw out excess moisture.
  7. Pat the slices dry with more paper towels to prevent a watery lasagna.
  8. Cook the Meat Sauce
  9. In a large skillet over medium-high heat, brown the ground beef (or sausage). If using sausage, remove it from its casing first.
  10. Add the chopped onion and minced garlic; continue cooking until the meat is no longer pink and the onions are softened, about 5–7 minutes. Drain any excess fat if necessary.
  11. Stir in the marinara sauce, oregano, basil (or Italian seasoning), ½ teaspoon salt, and ¼ teaspoon black pepper. Reduce the heat to low and simmer for about 5 minutes to let the flavors meld.
  12. Mix the Cheese Filling
  13. In a medium bowl, combine the ricotta cheese, egg, grated Parmesan, 1 cup of shredded mozzarella (reserve the remaining ½ cup for the top), ½ teaspoon salt, and ¼ teaspoon black pepper.
  14. Stir until well blended.
  15. Assemble the Lasagna
  16. First Layer: Spread a thin layer of the meat sauce on the bottom of the greased baking dish.
  17. Second Layer: Arrange a layer of zucchini slices over the sauce, slightly overlapping the edges.
  18. Third Layer: Dollop and spread half of the ricotta mixture over the zucchini slices.
  19. Fourth Layer: Add another layer of the meat sauce.
  20. Repeat with another layer of zucchini, the remaining ricotta mixture, and more sauce until all ingredients are used.
  21. Finish with a layer of zucchini slices, then spoon over the last of the meat sauce.
  22. Sprinkle the top with the reserved ½ cup shredded mozzarella.
  23. Bake the Lasagna
  24. Cover the dish with aluminum foil and bake for 20 minutes.
  25. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  26. For a golden-brown top, switch the oven to broil for the last 2–3 minutes, watching carefully to avoid burning.
  27. Rest and Serve
  28. Let the lasagna rest for about 10 minutes before slicing. This helps the layers set and makes it easier to serve.
  29. Garnish with fresh basil or parsley if desired.
Recipe by Keto Diet Cooking -Keto Diet Recipes and More at https://ketodietcooking.com/amazing-keto-zucchini-lasagna/