Ultimate low carb zucchini lasagna –Welcome to a culinary adventure that combines health and flavor! Today, we’re diving into a delicious dish that brings the goodness of zucchini into your kitchen: Low Carb Zucchini Lasagna. This keto-friendly recipe is not only satisfying but also an excellent way to enjoy a hearty meal without the carbs. Let’s get started!
Low Carb Zucchini Lasagna
This delightful lasagna is layered with fresh zucchini, rich meat sauce, and creamy cheese, making it an irresistible choice for dinner!
Ingredients
To create a scrumptious Low Carb Zucchini Lasagna, gather the following ingredients:
- 3 medium zucchinis, thinly sliced
- 1 pound ground beef or turkey
- 1 cup ricotta cheese
- 2 cups marinara sauce (sugar-free for keto)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Olive oil for cooking
Instructions
Now that you have all your ingredients ready, follow these simple steps to make your delicious low carb zucchini lasagna:
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add a splash of olive oil and sauté the minced garlic until fragrant.
- Add the ground beef or turkey to the skillet and cook until browned. Drain the excess fat, then stir in the marinara sauce and Italian seasoning. Let it simmer for about 5 minutes.
- While the sauce is simmering, prepare the zucchini. You can use a vegetable peeler or mandoline to slice the zucchinis lengthwise into thin strips. Lightly salt the slices and let them sit for about 10 minutes to release some moisture.
- In a mixing bowl, combine the ricotta cheese, egg, salt, and pepper. Mix until well combined.
- In a baking dish, spread a thin layer of the meat sauce on the bottom. Layer the zucchini slices over the sauce, followed by half of the ricotta mixture, and then more meat sauce. Repeat the layers until all ingredients are used, topping off with the remaining meat sauce and mozzarella cheese.
- Sprinkle grated Parmesan cheese on top for an extra flavor kick.
- Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- Let the lasagna cool for a few minutes before slicing. Serve warm and enjoy every bite!
This Low Carb Zucchini Lasagna is a great way to indulge in a comfort food favorite while keeping it healthy. Serve it alongside a fresh side salad for a balanced meal, and gather loved ones around the table to share in the deliciousness. Enjoy!