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Zucchini Lasagna (Keto)

Irresistible Keto Zucchini Lasagna for Cozy Family Dinners

This Keto Zucchini Lasagna is a satisfying low-carb delight that transforms a beloved classic into a healthy meal, perfect for family dinners.
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Prep Time 30 minutes
Cook Time 50 minutes
Resting Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 6 slices
Course: Dinner
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Roasted Zucchini
  • 3 large Zucchini Choose firm zucchinis for better structure.
  • 2 tablespoons Olive Oil Brush on slices for roasting.
For the Meat Sauce
  • 1 pound Ground Meat (Beef, Turkey, or Vegan Alternative) Cook until browned.
  • 1 medium Onion Sauté until translucent.
  • 2 cloves Garlic Sauté with the onion.
  • 1 teaspoon Fennel Seeds Optional for extra flavor.
  • 24 ounces Marinara Sauce Use high-quality sauce for best results.
For the Cheese Mixture
  • 15 ounces Ricotta Cheese Mix with a beaten egg.
  • ½ cup Pecorino Romano Cheese For topping.
For Garnish
  • ¼ cup Fresh Basil Chopped, for garnish.

Equipment

  • Oven
  • Skillet
  • baking dish
  • Parchment paper

Method
 

Step-by-Step Instructions for Zucchini Lasagna (Keto)
  1. Preheat your oven to 425°F (220°C). Line your baking sheet with parchment paper.
  2. Slice zucchinis into ⅓-inch thick rounds and lay them on the baking sheet. Brush with olive oil and sprinkle with salt. Roast for 20 minutes.
  3. Heat a skillet over medium heat, add olive oil, and sauté onions and garlic until translucent. Add ground meat and cook until browned.
  4. Season the browned meat with salt, pepper, and oregano. Stir in the marinara sauce and let simmer for 5-10 minutes.
  5. In a bowl, mix ricotta cheese with a beaten egg and nutmeg until smooth.
  6. Grease a 9x13-inch baking dish. Spread ½ cup of marinara sauce on the bottom, layer half the zucchini, half the meat sauce, and half the ricotta mixture. Repeat the layers.
  7. Sprinkle Pecorino Romano cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes.
  8. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 700mgPotassium: 450mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

This keto zucchini lasagna is easy to customize, ensuring it meets everyone's taste buds around the dinner table.

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