Keto Classic Cheese Lasagna

Indulge in the guilt-free comfort of this Keto Classic Cheese Lasagna, a low-carb twist on the beloved Italian favorite. Perfect for those following a ketogenic or gluten-free diet, this recipe swaps traditional pasta for thin, tender slices of zucchini, layered with a hearty, flavor-packed meat sauce and a creamy ricotta-Parmesan mixture. Topped with melty mozzarella and baked to golden perfection, this satisfying dish delivers all the cheesy, savory goodness of classic lasagna without the carbs. Ready in just 90 minutes and serving up to six, it’s an ideal option for weeknight dinners or meal prep. Whether you're new to keto or a seasoned pro, this keto lasagna is sure to become a family favorite!

Nutriscore Rating: 65/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a mandoline or vegetable peeler, slice the zucchini lengthwise into thin strips, akin to lasagna noodles. Lay them out on paper towels, sprinkle with a little salt, and let sit for 10 minutes to remove excess moisture. Pat dry with paper towels.

Step 3

In a large skillet over medium heat, warm the olive oil. Add onions and cook until translucent, about 5 minutes. Add the garlic and sauté for an additional 1 minute.

Step 4

Add the ground beef to the skillet and cook, breaking apart with a spoon, until browned and cooked through. Drain any excess fat.

Step 5

Stir in the tomato paste, crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer on low heat for about 10 to 15 minutes, allowing the flavors to meld.

Step 6

In a medium bowl, combine ricotta cheese, egg, and Parmesan cheese. Stir until smooth and set aside.

Step 7

Spread a thin layer of the meat sauce at the bottom of a 9x13 inch baking dish.

Step 8

Place a layer of zucchini strips over the sauce, followed by half of the ricotta mixture, then a generous sprinkle of mozzarella cheese.

Step 9

Repeat the layering process, starting with another layer of meat sauce, zucchini strips, the remaining ricotta mixture, and more mozzarella cheese.

Step 10

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

Step 11

Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.

Step 12

Allow the lasagna to rest for 10 minutes before slicing and serving. Enjoy your keto-friendly classic cheese lasagna!

Nutrition Facts

Serving size	(2344.8g)

Amount per serving	% Daily Value*
Calories	2999.2

Total Fat 205.2g	0%
Saturated Fat 91.6g	0%
Polyunsaturated Fat 5.2g
Cholesterol 907.4mg	0%
Sodium 12760.8mg	0%
Total Carbohydrate 122.4g	0%
Dietary Fiber 16.6g	0%
Total Sugars 81.7g
Protein 190.5g	0%

Vitamin D 53.8IU	0%
Calcium 3402.8mg	0%
Iron 18.3mg	0%
Potassium 5057.1mg	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: 59.6%

Protein: 24.6%

Carbs: 15.8%