Servings: 6 servings
Calories: 400kcal
Ingredients
- 2 medium zucchinis sliced lengthwise
- 1 lb ground beef or Italian sausage
- 1 1/2 cups ricotta cheese
- 1 egg
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup keto-friendly marinara sauce
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375F (190C).
- Slice the zucchinis into thin lengthwise strips, about 1/8-inch thick. Salt the strips and let them sit for 10 minutes, then pat dry to remove excess moisture.
- In a skillet, cook the ground beef or sausage over medium heat until browned. Stir in the marinara sauce and Italian seasoning, and simmer for 5 minutes.
- In a bowl, mix the ricotta cheese, egg, and Parmesan cheese until smooth.
- In a baking dish, layer the zucchini strips, followed by the meat sauce and ricotta mixture. Repeat the layers until all ingredients are used, finishing with a layer of zucchini. Top with shredded mozzarella cheese.
- Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and golden.
- Let the lasagna rest for a few minutes before slicing. Serve warm as a festive holiday centerpiece.
Notes
Chef's Tip: Salt the zucchini strips and let them sit for 10 minutes, then pat them dry before layering - this is what keeps the finished lasagna from turning watery. Keto Swap: traditional lasagna sheets are replaced with thin-sliced zucchini.
Nutrition
Calories: 400kcal | Protein: 26g | Fat: 28g | Fiber: 3g
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