Keto Zucchini Lasagna: Low Carb & Meal Prep Ready (Print Version)
Keto Zucchini Lasagna offers a delicious low-carb alternative to traditional pasta. Easy to make and perfect for meal prepping healthy, satisfying dinners.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 65 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Zucchini Foundation
01 -
3 lbs zucchini, thinly sliced lengthwise (about 1/8-inch thick)
02 -
1 1/2 tsp sea salt (for draining zucchini)
→ Hearty Meat Ragu
03 -
1 tbsp olive oil
04 -
1 lb ground beef (85/15 lean)
05 -
1/2 cup yellow onion, finely diced
06 -
3 cloves garlic, minced
07 -
1 (15 oz) can crushed tomatoes (no sugar added)
08 -
2 tbsp tomato paste
09 -
1 tsp dried Italian seasoning
10 -
1/2 tsp black pepper
11 -
1/4 cup fresh basil, chopped
→ Velvety Cheese Filling
12 -
15 oz whole milk ricotta cheese
13 -
1/2 cup grated Parmesan cheese
14 -
1 large egg
15 -
1/4 cup fresh parsley, chopped
16 -
1/4 tsp sea salt
17 -
1/4 tsp black pepper
→ Golden Melted Topping
18 -
2 cups shredded mozzarella cheese (whole milk, low moisture)
19 -
1/4 cup grated Parmesan cheese
# Instructions:
01 -
Slice 3 lbs zucchini lengthwise into 1/8-inch thick strips. Lay them on paper towels, sprinkle with 1 1/2 tsp sea salt, and let sit for 20 minutes to draw out excess moisture. Pat dry thoroughly before assembling your Keto Zucchini Lasagna | Low Carb & Meal Prep Ready.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it up, until browned. Drain excess fat. Stir in 1/2 cup yellow onion and 3 cloves garlic; cook for 3-4 minutes until softened.
03 -
Add 1 (15 oz) can crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried Italian seasoning, and 1/2 tsp black pepper to the beef. Bring to a simmer, then reduce heat and cook for 10-15 minutes, allowing flavors to meld. Stir in 1/4 cup fresh basil.
04 -
In a medium bowl, combine 15 oz whole milk ricotta cheese, 1/2 cup grated Parmesan cheese, 1 large egg, 1/4 cup fresh parsley, 1/4 tsp sea salt, and 1/4 tsp black pepper. Mix until well combined and smooth for your Keto Zucchini Lasagna | Low Carb & Meal Prep Ready.
05 -
Preheat oven to 375°F. Spread a thin layer of ragu in a 9x13 inch baking dish. Arrange a single layer of zucchini slices, overlapping slightly. Top with half of the cheese filling, then half of the remaining ragu, and 1 cup shredded mozzarella cheese. Repeat layers.
06 -
Finish with a final layer of zucchini, the remaining ragu, 1 cup shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese. Cover with foil and bake for 25 minutes. Uncover and bake for another 15 minutes, or until bubbly and golden brown.
07 -
For the best Keto Zucchini Lasagna | Low Carb & Meal Prep Ready, let it rest for 10-15 minutes after baking. This allows the layers to set, making it easier to slice and serve neatly. Enjoy your delicious low-carb meal!
# Notes:
01 -
This lasagna is excellent for meal prep! Divide into individual portions after cooling completely and store in airtight containers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
02 -
Don't skip salting and draining the zucchini. This crucial step prevents your lasagna from becoming watery, ensuring a firm and delicious texture.
03 -
Feel free to substitute ground beef with ground turkey, chicken, or a plant-based crumble for a different flavor profile or dietary preference. Adjust cooking time as needed.
04 -
To freeze, assemble the lasagna but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to covered bake time.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large skillet
03 -
Mixing bowls
04 -
Mandoline slicer (optional)
05 -
Paper towels
# Nutrition Facts (Per Serving):
Calories: 516 kcal
Total Fat: 32 g
Total Carbohydrate: 14 g
Protein: 40 g