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How to Make Low-Carb Keto Lasagna - A Step-by-Step Guide

Lasagna is a classic Italian dish that brings comfort and satisfaction to the table. Unfortunately, traditional lasagna is often loaded with carbs from the pasta and sugar-laden tomato sauce, making it off-limits for those following a low-carb or keto lifestyle. But fear not, because with a few ingredient swaps and creative substitutions, you can enjoy a delicious low-carb keto lasagna that is just as satisfying as the original.

This low-carb keto lasagna recipe is a game changer for ...

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Ingredients

  • 3 large zucchini
  • salt to taste
  • 1 ½ pounds ground beef
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (29 ounce) can tomato sauce
  • 1 ½ tablespoons red wine vinegar
  • 1 teaspoon parsley flakes
  • ½ teaspoon garlic paste
  • ½ teaspoon basil paste
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • 2 (15 ounce) containers whole-milk ricotta cheese
  • 1 tablespoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 ounces shredded mozzarella cheese
  • cooking spray

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 5 mins
  • Total Time: 1 hr 35 mins
  • Servings: 12
  • Yield: 12 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
  • Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
  • Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
  • Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.

    • Nutrition

    321 cal.

    • Total Fat: 20g
    • Saturated Fat: 9g
    • Cholesterol: 70mg
    • Sodium: 820mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 24g
    • Vitamin C: 19mg
    • Calcium: 370mg
    • Iron: 3mg
    • Potassium: 667mg

    Categories

    Main recipes
    Low carb recipes
    Keto recipes
    Italian recipes
    Comfort food recipes