Keto Lamb Lasagne

Indulge in a hearty, guilt-free twist on a classic favorite with this Keto Lamb Lasagne, a perfect low-carb alternative packed with bold flavors and wholesome ingredients. Juicy ground lamb, infused with fresh rosemary, thyme, and a touch of nutmeg, creates a rich, savory meat sauce that pairs beautifully with creamy layers of ricotta and melty mozzarella. Instead of traditional pasta, thinly sliced zucchini strips serve as the perfect noodle substitute, making this lasagne gluten-free and keto-friendly. With its golden, bubbly top of Parmesan perfection, this comforting dish delivers all the satisfaction of a traditional lasagne while keeping your carbs in check. Ideal for meal prep or an indulgent yet healthy dinner for the family, this recipe is bound to become your go-to low-carb comfort food!

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 500 grams Ground lamb
• 2 tablespoons Olive oil
• 3 large Garlic cloves, minced
• 1 medium Onion, finely chopped
• 2 tablespoons Tomato paste
• 400 grams Canned diced tomatoes
• 1 tablespoon Fresh rosemary, finely chopped
• 1 tablespoon Fresh thyme, finely chopped
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Ground nutmeg
• 3 large Eggs
• 250 grams Ricotta cheese
• 100 grams Parmesan cheese, grated
• 200 grams Mozzarella cheese, shredded
• 2 large Zucchini

Directions

Step 1

Preheat the oven to 180°C (350°F).

Step 2

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

Step 3

Add the ground lamb to the skillet, breaking it up with a spoon and cooking until browned, approximately 5-7 minutes.

Step 4

Stir in the tomato paste, canned diced tomatoes, rosemary, thyme, salt, black pepper, and nutmeg. Bring to a simmer and let cook for 10 minutes until thickened. Remove from heat.

Step 5

While the meat sauce is cooking, prepare the zucchini sheets: slice the zucchini lengthwise into thin, even strips using a mandoline or sharp knife.

Step 6

In a bowl, whisk together the eggs and ricotta cheese until smooth and creamy.

Step 7

In a 9x13 inch baking dish, spread a thin layer of the meat sauce on the bottom. Layer half of the zucchini slices over the sauce.

Step 8

Spread half of the ricotta mixture over the zucchini, then top with half of the mozzarella cheese.

Step 9

Repeat the layers with the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella cheese.

Step 10

Sprinkle the grated Parmesan cheese evenly on top.

Step 11

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

Step 12

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

Step 13

Let the lasagne rest for 10 minutes before slicing and serving. Enjoy your keto-friendly lamb lasagne!

Nutrition Facts

Serving size	(2296.7g)

Amount per serving	% Daily Value*
Calories	3692.6

Total Fat 252.9g	0%
Saturated Fat 114.3g	0%
Polyunsaturated Fat 13.4g
Cholesterol 1456.4mg	0%
Sodium 13025.2mg	0%
Total Carbohydrate 96.6g	0%
Dietary Fiber 15.6g	0%
Total Sugars 59.8g
Protein 265.0g	0%

Vitamin D 143IU	0%
Calcium 4011.3mg	0%
Iron 19.6mg	0%
Potassium 4713.7mg	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: 61.1%

Protein: 28.5%

Carbs: 10.4%