Keto Zucchini Lasagna: Low Carb & Meal Prep (Print Version)
Keto Zucchini Lasagna offers a delicious, low-carb twist on a classic. Perfect for meal prep, this gluten-free dish is rich in flavor and satisfying.
# Recipe Info:
Prep Time: 35 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 80 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ Zucchini Noodle Foundation
01 -
3 lbs zucchini, ends trimmed
02 -
1 tsp kosher salt (for draining zucchini)
03 -
1 tbsp olive oil
→ Hearty Meat Sauce
04 -
1 1/2 lbs ground beef (85/15 or 80/20)
05 -
1/2 medium yellow onion, finely diced
06 -
3 cloves garlic, minced
07 -
1 (28 oz) can crushed tomatoes (no sugar added)
08 -
2 tbsp tomato paste
09 -
1 tsp dried oregano
10 -
1 tsp dried basil
11 -
Salt and black pepper to taste
→ Creamy Ricotta Layer
12 -
15 oz whole milk ricotta cheese
13 -
1 large egg
14 -
1/2 cup grated Parmesan cheese
15 -
1/4 cup fresh parsley, chopped
16 -
Salt and black pepper to taste
→ Golden Cheese Topping
17 -
2 cups (8 oz) low-moisture part-skim mozzarella cheese, shredded
# Instructions:
01 -
Slice 3 lbs zucchini into 1/4-inch thick planks. Lay on paper towels, sprinkle with 1 tsp kosher salt, and let sit for 20-30 minutes to draw out moisture. Pat dry thoroughly before use. This step is key for a successful Keto Zucchini Lasagna: Low Carb & Meal Prep Friendly.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1.5 lbs ground beef and cook, breaking it up, until browned. Drain excess fat. Stir in 1/2 medium yellow onion and 3 cloves garlic; cook for 3-4 minutes until fragrant.
03 -
Add 1 (28 oz) can crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, and 1 tsp dried basil to the beef mixture. Season with salt and black pepper to taste. Bring to a simmer, then reduce heat to low and cook for 15-20 minutes, allowing flavors to meld for your Keto Zucchini Lasagna.
04 -
In a medium bowl, combine 15 oz whole milk ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, and 1/4 cup fresh parsley. Season with salt and black pepper to taste. Mix until well combined and creamy.
05 -
Preheat oven to 375°F. Spread a thin layer of meat sauce in a 9x13 inch baking dish. Layer with zucchini planks, then ricotta mixture, then 2 cups (8 oz) shredded low-moisture part-skim mozzarella cheese, and more meat sauce. Repeat layers, ending with mozzarella.
06 -
Cover the baking dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until the cheese is golden and bubbly. This ensures a perfectly cooked Keto Zucchini Lasagna: Low Carb & Meal Prep Friendly.
07 -
Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set, preventing it from falling apart. Enjoy your delicious low-carb meal!
# Notes:
01 -
To prevent a watery lasagna, ensure you thoroughly salt and drain the zucchini. Pressing it between paper towels helps remove even more excess moisture.
02 -
This Keto Zucchini Lasagna is excellent for meal prep! Divide into individual portions and store in airtight containers in the refrigerator for up to 4 days.
03 -
For a different flavor, try substituting the ground beef with ground turkey or a mix of ground beef and Italian sausage (check for sugar content for keto).
04 -
Leftovers can be frozen for up to 2-3 months. Thaw overnight in the fridge and reheat in the oven or microwave until warmed through.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
large mixing bowl
04 -
mandoline slicer (optional)
05 -
cutting board
06 -
knife
07 -
measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 630 kcal
Total Fat: 40 g
Total Carbohydrate: 20 g
Protein: 49 g