Keto Zucchini Lasagna
Macros per serving:
• 370 Calories
• 26g of Fat
• 24g of Protein
• 9g of Net Carbs
Servings Prep Time
10servings 15minutes
Cook Time
Servings Prep Time
10servings 15minutes
Cook Time
  • 1 tbsp olive oil
  • 1 cup chopped white onion
  • 1 tbsp minced garlic
  • 1 pound ground beef
  • 1 bay leaf
  • 1 tsp dried basil
  • 1 can crushed tomatoes (28 ounces)
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  1. Start by making the sauce. Add the olive oil to a large pot and heat over medium. Add the onion to the pot and cook until the onion is soft and translucent. Add the garlic to the pan along with the ground beef.
  2. Cook the ground beef until it is no longer pink, chopping it up with a spatula as it cooks to make small pieces.
  3. Add the bay leaf, dried basil, salt and pepper and stir.
  4. Add the canned tomatoes and stir again. Cook the sauce for about 10 minutes, simmering slightly. Remove from the heat and set aside.
  5. Start the lasagna by slicing the zucchini into long, thin strips. Use a mandolin slicer or a sharp knife to make the lasagna “noodles”.
  6. In a medium sized bowl, mix together the egg, oregano, ricotta and parmesan.
  7. Assemble the lasagna. Scoop a small amount of sauce into the bottom of a 9×13 baking pan. Make a layer of zucchini noodles on the bottom of the pan and then top with more sauce followed by the ricotta filling. Spread the cheese filling across the entire pan then top with some of the mozzarella and another layer of zucchini noodles. Continue layering the lasagna, sauce, cheese filling and mozzarella until the pan is full and you are out of ingredients. End with mozzarella sprinkled on the top of the pan.
  8. Bake the lasagna in a preheated 350 degree F oven for 40 minutes then slice and serve with a sprinkle of fresh parsley as the garnish.