Keto Homemade Lasagna

Indulge in the ultimate comfort food makeover with this Keto Homemade Lasagna, a low-carb twist on the classic Italian favorite! Instead of traditional pasta, thinly sliced zucchini creates tender, flavorful layers that beautifully complement the hearty ground beef and rich tomato sauce, infused with fragrant Italian seasoning and fresh garlic. A creamy blend of ricotta, parmesan, and mozzarella cheeses adds irresistible creaminess, while a hint of fresh basil brings a burst of vibrant flavor to each bite. Perfectly baked to golden, bubbly perfection, this gluten-free, keto-friendly masterpiece is an ideal dinner for satisfying cravings without compromise. Ready in just over an hour and perfect for six, this lasagna is a healthy, comforting crowd-pleaser that proves you don’t need carbs to enjoy a decadent Italian feast!

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

Ingredients

• 3 medium zucchini
• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium, chopped onion
• 3 cloves, minced garlic
• 14.5 ounces canned diced tomatoes
• 2 tablespoons tomato paste
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup ricotta cheese
• 1 egg
• 0.5 cup, grated parmesan cheese
• 1.5 cups, shredded mozzarella cheese
• 0.25 cup, chopped fresh basil

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the zucchinis lengthwise into thin slices using a mandoline or a sharp knife. Set aside.

Step 3

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until the onion becomes translucent.

Step 4

Add ground beef to the skillet and cook until fully browned. Drain excess fat.

Step 5

Stir in canned diced tomatoes, tomato paste, Italian seasoning, salt, and black pepper. Simmer for about 10 minutes until the sauce thickens slightly.

Step 6

In a medium bowl, mix ricotta cheese with one beaten egg and grated parmesan cheese until well combined.

Step 7

In a 9x13-inch baking dish, spread a thin layer of meat sauce on the bottom.

Step 8

Layer zucchini slices over the sauce.

Step 9

Spread half of the ricotta mixture over the zucchini.

Step 10

Sprinkle a layer of shredded mozzarella cheese.

Step 11

Repeat the layers with remaining ingredients, ending with meat sauce and a final topping of mozzarella cheese.

Step 12

Cover the dish with foil and bake in the preheated oven for 25 minutes.

Step 13

Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden brown.

Step 14

Allow the lasagna to cool for about 10 minutes before garnishing with fresh basil and serving.

Nutrition Facts

Serving size	(2199.0g)

Amount per serving	% Daily Value*
Calories	2897.7

Total Fat 204.7g	0%
Saturated Fat 87.0g	0%
Polyunsaturated Fat 9.6g
Cholesterol 830.8mg	0%
Sodium 10666.0mg	0%
Total Carbohydrate 107.8g	0%
Dietary Fiber 17.2g	0%
Total Sugars 67.7g
Protein 171.9g	0%

Vitamin D 75.1IU	0%
Calcium 3037.6mg	0%
Iron 17.3mg	0%
Potassium 4299.2mg	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: 62.2%

Protein: 23.2%

Carbs: 14.6%