Just Like The Real Thing Keto Lasagna
A low-carb lasagna that delivers authentic Italian flavors without sacrificing comfort, perfect for gatherings and dietary preferences.
Ingredients
Main Ingredients
- 2 large Zucchini, thinly sliced Can substitute with eggplant or roasted bell peppers if zucchini isn't available.
- 1 lb Ground meat (lean beef, turkey, or Italian sausage) For a vegetarian version, use lentils or mushrooms.
- 1 cup Ricotta cheese Can use dairy alternatives for lactose intolerance.
- 2 cups Mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 2 cups Marinara sauce Homemade or low-carb store-bought.
Herbs and Spices
- 1 tbsp Basil, dried Use fresh if possible for enhanced flavor.
- 1 tbsp Oregano, dried Fresh herbs add delightful freshness.
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Red pepper flakes Optional for a spicy kick.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Slice the zucchini into thin strips and sprinkle with salt. Let sit for 10 minutes, then pat dry with paper towels.
Cooking the Filling
- In a large skillet, heat olive oil over medium heat. Add minced garlic and onions, sautéing until fragrant.
- Add the ground meat and cook until browned and fully cooked through. Drain excess fat if necessary.
- Stir in marinara sauce, basil, oregano, salt, and pepper. Let simmer on low for 10 minutes.
Assembling the Lasagna
- In a baking dish, layer sauce at the bottom, followed by a layer of zucchini, a spoonful of ricotta, and a sprinkle of mozzarella. Repeat layers until reaching the top.
- Finish with a layer of sauce and cheese.
Baking and Serving
- Cover the dish with aluminum foil and bake for 30 minutes.
- Remove foil and bake for an additional 10-15 minutes until bubbly and golden.
- Allow to cool for a few minutes before serving.
Notes
For best results, don’t overcrowd layers and always pat zucchini dry to avoid sogginess. Allow resting time for perfect slicing.