Keto Classic Beef Lasagna

Satisfy your cravings for comfort food while staying low-carb with this mouthwatering Keto Classic Beef Lasagna. This guilt-free twist on the traditional favorite swaps carb-heavy pasta for thin, tender slices of zucchini, layered perfectly with a rich and flavorful beef sauce, creamy ricotta blend, and plenty of gooey mozzarella cheese. Seasoned with aromatic garlic, oregano, and basil, every bite is brimming with hearty Italian flavors. This keto-friendly lasagna recipe is easy to prepare, takes just 20 minutes to prep, and bakes to golden perfection in under an hour, making it an ideal dish for weeknight dinners or meal prepping. Serve it warm, and watch it become a family favorite while keeping your healthy lifestyle on track!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound Ground beef
• 2 tablespoons Olive oil
• 1 medium Onion, finely chopped
• 2 cloves Garlic, minced
• 2 tablespoons Tomato paste
• 1 cup Crushed tomatoes
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 3 medium Zucchini, sliced lengthwise
• 1 cup Ricotta cheese
• 1 large Egg
• 0.5 cup Parmesan cheese, grated
• 2 cups Mozzarella cheese, shredded
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, heat olive oil. Add the chopped onion and cook until translucent, about 5 minutes.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Add the ground beef to the skillet and cook until browned, breaking it apart with a spoon as it cooks, about 7-10 minutes. Drain excess fat if necessary.

Step 5

Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Let simmer for 10 minutes, stirring occasionally.

Step 6

While the sauce simmers, prepare the zucchini. Using a mandoline or a sharp knife, slice the zucchini lengthwise into thin strips.

Step 7

In a bowl, combine ricotta cheese, egg, and grated Parmesan cheese. Mix until well blended.

Step 8

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

Step 9

Layer half of the zucchini slices over the meat sauce, overlapping slightly.

Step 10

Spread half of the ricotta mixture over the zucchini, followed by a third of the shredded mozzarella.

Step 11

Repeat with another layer of meat sauce, the remaining zucchini slices, the remaining ricotta mixture, and another third of the mozzarella.

Step 12

Finish with one more layer of meat sauce and top with the remaining mozzarella cheese.

Step 13

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.

Step 14

Let the lasagna cool for 10 minutes before slicing. Serve warm.

Nutrition Facts

Serving size	(2029.9g)

Amount per serving	% Daily Value*
Calories	2786.7

Total Fat 204.7g	0%
Saturated Fat 91.5g	0%
Polyunsaturated Fat 4.6g
Cholesterol 907.4mg	0%
Sodium 4010.2mg	0%
Total Carbohydrate 72.9g	0%
Dietary Fiber 12.7g	0%
Total Sugars 34.2g
Protein 187.0g	0%

Vitamin D 53.8IU	0%
Calcium 3322.9mg	0%
Iron 16.0mg	0%
Potassium 4150.3mg	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: 63.9%

Protein: 26.0%

Carbs: 10.1%