Keto Zucchini Lasagna: High Protein Healthy Dinner (Print Version)
Enjoy a high protein keto zucchini lasagna, a delicious and healthy dinner option. This low-carb recipe is packed with flavor and nutrients.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Zucchini Foundation
01 -
3 lbs zucchini, trimmed
02 -
1 tbsp olive oil
03 -
1/2 tsp sea salt
04 -
1/4 tsp black pepper
→ Hearty Protein & Sauce
05 -
1 1/2 lbs ground beef (85/15 or 90/10 lean)
06 -
1/2 cup diced yellow onion
07 -
2 cloves garlic, minced
08 -
1 (14.5 oz) can crushed tomatoes (no sugar added)
09 -
1 tsp dried oregano
10 -
Salt and black pepper to taste
→ Creamy Keto Ricotta Blend
11 -
15 oz whole milk ricotta cheese
12 -
1 large egg
13 -
1/2 cup grated Parmesan cheese
14 -
1/4 cup chopped fresh parsley
→ Golden Cheese Topping
15 -
2 cups shredded whole milk mozzarella cheese
# Instructions:
01 -
In a large skillet, brown 1.5 lbs ground beef (85/15 or 90/10 lean) over medium-high heat. Drain excess fat. Add 1/2 cup diced yellow onion and cook until softened, about 5 minutes. Stir in 2 cloves garlic, minced, and cook for 1 minute more. Add 1 (14.5 oz) can crushed tomatoes and 1 tsp dried oregano. Season with salt and black pepper to taste. Simmer for 10-15 minutes, allowing flavors to meld for your High Protein Keto Zucchini Lasagna Recipe for Healthy Dinner.
02 -
In a medium bowl, combine 15 oz whole milk ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, and 1/4 cup chopped fresh parsley. Mix well until all ingredients are thoroughly incorporated and smooth. This creamy blend adds a rich layer to your High Protein Keto Zucchini Lasagna Recipe for Healthy Dinner.
03 -
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish. Arrange a single layer of the prepared zucchini slices on the bottom. Spread half of the meat sauce over the zucchini, then dollop half of the ricotta mixture. Sprinkle with 1 cup shredded whole milk mozzarella cheese. Repeat layers once more.
04 -
Finish with a final layer of zucchini, the remaining meat sauce (if any, or just a thin layer), and the remaining 1 cup shredded whole milk mozzarella cheese. Bake for 30-35 minutes, or until the cheese is bubbly and golden brown and the lasagna is heated through.
05 -
Once baked, remove the High Protein Keto Zucchini Lasagna Recipe for Healthy Dinner from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the layers to set, preventing it from falling apart and ensuring a cleaner cut.
# Notes:
01 -
Don't skip salting and draining the zucchini! This crucial step prevents your lasagna from becoming watery, ensuring a firm and delicious result.
02 -
For a vegetarian option, omit the ground beef and use a plant-based crumble or extra mushrooms in the sauce.
03 -
Leftover zucchini lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
04 -
Serve this hearty lasagna with a simple side salad dressed with a vinaigrette for a complete and balanced healthy dinner.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large skillet
03 -
Large mixing bowl
04 -
Mandoline slicer (optional)
05 -
Cutting board
06 -
Chef's knife
07 -
Spatula
08 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 657 kcal
Total Fat: 44 g
Total Carbohydrate: 15 g
Protein: 46 g