Keto Zucchini Lasagna
Dive into the world of keto cuisine with this delectable Zucchini Lasagna. Swapping traditional pasta layers with thinly sliced zucchini, this dish offers a low-carb alternative without compromising on the rich, hearty flavors of classic lasagna. Each bite delivers a harmonious blend of melted cheese, savory meat sauce, and tender zucchini strips, making it a favorite among keto enthusiasts and Italian food lovers alike. Whether you're a seasoned keto dieter or just looking for a healthier spin on an old favorite, this Zucchini Lasagna promises a guilt-free indulgence that's both nutritious and satisfying. Buon appetito!
6 serving(s)
20 mins
60 mins
250 kcal
Yields:
Prep Time:
Cal/Serv:
Total Time:
Approximate Nutritional Info: 18g fat, 6g net carbs, 20g protein
Ingredients
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3 medium zucchinis, sliced lengthwise (600g)
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1 lb ground beef (450g)
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1 cup ricotta cheese (250g)
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1 cup shredded mozzarella cheese (100g)
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1/2 cup grated Parmesan cheese (50g)
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1 cup marinara sauce, no sugar added (240ml)
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2 garlic cloves, minced
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Salt and pepper to taste
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1 tbsp olive oil (14g)
Directions
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Preheat oven to 375°F (190°C).
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In a pan, heat olive oil and sauté garlic. Add ground beef and cook until browned.
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Add marinara sauce to the beef and simmer for 10 minutes.
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In a baking dish, layer zucchini slices, beef mixture, ricotta, mozzarella, and Parmesan.
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Repeat layers until all ingredients are used.
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Bake for 40 minutes or until bubbly and golden.
Notes
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Zucchini Prep: To prevent a watery lasagna, it's essential to draw out the moisture from the zucchini slices. After slicing, lay them out on paper towels, sprinkle with a bit of salt, and let them sit for about 10 minutes. Pat dry before assembling.
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Grill Option: For an added layer of flavor, consider grilling the zucchini slices briefly before assembling the lasagna. It gives a smoky depth to the dish.
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Cheese Choices: While ricotta is a classic choice, feel free to mix in or substitute with cottage cheese for a different texture and flavor.
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Meat Variations: Ground turkey or chicken can be used as a leaner alternative to beef. For vegetarians, a mix of finely chopped mushrooms and spinach can replace the meat layer.
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Spice It Up: Customize your lasagna with herbs and spices. Fresh basil, oregano, or even a pinch of red pepper flakes can elevate the flavor profile.
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Dairy-Free Version: For those on a dairy-free diet, replace traditional cheeses with dairy-free alternatives available in the market. Nutritional yeast can also be sprinkled in for a cheesy flavor.
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Vegan Twist: Use a plant-based meat substitute for the meat layer and vegan cheese alternatives. Combine cashews, lemon juice, water, garlic, and nutritional yeast in a blender for a homemade vegan "ricotta."
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Storage: This lasagna stores well in the fridge for up to 3 days. If you're meal prepping, consider making two and freezing one before baking. When you're ready to enjoy, bake straight from the freezer, adding an extra 10-15 minutes to the cooking time.
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Serving Suggestion: Pair your lasagna with a fresh green salad drizzled with olive oil and balsamic vinegar for a complete keto meal.
Dive into this Keto Zucchini Lasagna, where zucchini strips stand in for pasta, ensuring a low-carb, gluten-free twist on an Italian classic. Perfect for those on keto, and easily adaptable for vegetarians, vegans, and dairy-free dieters
Remember, cooking is as much about experimentation as it is about following a recipe. Feel free to tweak based on your dietary needs and flavor preferences!
