Bologna
This keto-friendly lasagna replaces traditional pasta layers with thin slices of zucchini or eggplant, creating a hearty and satisfying Italian classic without the carbs. Layers of meat, cheese, and marinara sauce make this dish irresistible.
Servings: 6 servings
Calories: 400kcal
Ingredients
- 2 medium zucchinis or 1 large eggplant sliced thin
- 1 lb ground beef or Italian sausage
- 1 cup keto-friendly marinara sauce no sugar added
- 1 cup ricotta cheese
- 1 egg
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375F (190C).
- In a large skillet, cook the ground beef or sausage over medium heat until browned. Stir in the marinara sauce and Italian seasoning. Let simmer for 10 minutes.
- In a bowl, mix ricotta cheese, egg, Parmesan, salt, and pepper.
- In a baking dish, layer slices of zucchini or eggplant, followed by the meat sauce and ricotta mixture. Repeat until all ingredients are used. Top with shredded mozzarella.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before slicing and serving.
Notes
Chef's Tip: Salt the zucchini or eggplant slices and let them sit for 15 minutes, then blot dry, before layering - this keeps the lasagna from turning watery as it bakes. Keto Swap: traditional pasta sheets are replaced with thin-sliced zucchini or eggplant.
Nutrition
Calories: 400kcal | Protein: 25g | Fat: 28g | Fiber: 3g
Tried this recipe?Let us know how it was!
About This Dish
Offers all the flavors of traditional lasagna without the carbs. Zucchini and eggplant are low in carbs but rich in vitamins and fiber, while the high-fat content of the meat and cheese keeps you full and supports ketosis.