Keto Bolognese Lasagna

Indulge in the rich, hearty flavors of comfort food without the carbs with this Keto Bolognese Lasagna! Perfectly replacing traditional pasta with tender, thinly sliced zucchini, this low-carb masterpiece layers a savory, slow-simmered bolognese sauce made with ground beef, crushed tomatoes, and fragrant Italian seasoning. Creamy ricotta cheese blended with egg adds a luscious texture, while a melty combination of mozzarella and Parmesan crowns each layer with cheesy perfection. Baked to golden-bubbly bliss and garnished with fresh basil, this keto-friendly lasagna is not only gluten-free but also packed with flavor and nutrients. Ready in just over an hour, it’s the ultimate crowd-pleasing dish for weeknight dinners or special occasions, offering all the decadence of classic lasagna without compromising your keto lifestyle!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 1 pound ground beef
• 1 medium onion
• 3 garlic cloves
• 14 ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup ricotta cheese
• 1 large egg
• 2 cups mozzarella cheese
• 0.5 cup Parmesan cheese
• 0.25 cup fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline slicer, slice the zucchinis lengthwise into thin strips, about 1/8 inch thick.

Step 3

Heat olive oil in a large skillet over medium heat. Add chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.

Step 4

Add ground beef to the skillet, breaking it apart as it cooks, until it's browned and cooked through, about 7 minutes.

Step 5

Stir in the crushed tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Let the sauce simmer on low for 10 minutes to thicken slightly.

Step 6

In a bowl, combine ricotta cheese and egg until smooth and well combined.

Step 7

To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish.

Step 8

Place a layer of zucchini slices over the sauce, then spread about 1/3 of the ricotta mixture on top.

Step 9

Sprinkle a layer of mozzarella cheese over the ricotta, and cover with more meat sauce.

Step 10

Repeat the layers two more times, finishing with a layer of mozzarella cheese on top.

Step 11

Sprinkle the Parmesan cheese over the mozzarella layer for added flavor.

Step 12

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.

Step 13

Remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and golden brown.

Step 14

Once cooked, remove from the oven and let it cool for about 10 minutes.

Step 15

Garnish with fresh basil leaves before slicing and serving.

Nutrition Facts

Serving size	(2247.3g)

Amount per serving	% Daily Value*
Calories	2982.1

Total Fat 205.4g	0%
Saturated Fat 90.9g	0%
Polyunsaturated Fat 6.7g
Cholesterol 862.7mg	0%
Sodium 10571.3mg	0%
Total Carbohydrate 115.8g	0%
Dietary Fiber 14.8g	0%
Total Sugars 68.3g
Protein 194.0g	0%

Vitamin D 89.9IU	0%
Calcium 3357.5mg	0%
Iron 17.7mg	0%
Potassium 4405.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.9%

Protein: 25.1%

Carbs: 15.0%