Keto Lasagna Bolognese

Indulge in the ultimate comfort food with a low-carb twist with this Keto Lasagna Bolognese! This rich and hearty dish swaps traditional pasta for thinly sliced zucchini, creating a gluten-free and keto-friendly alternative that doesn't compromise on flavor. Layers of savory ground beef simmered in a tomato-based sauce, creamy ricotta infused with a hint of parmesan, and gooey melted mozzarella come together in perfect harmony. Baked to golden perfection, this lasagna promises a deliciously cheesy, guilt-free dinner option that's sure to satisfy your Italian food cravings. Perfect for meal prep and family dinners alike, this keto lasagna is as wholesome as it is indulgent. Serve it with a sprinkle of fresh parsley for the perfect finishing touch!

Nutriscore Rating: 64/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

Ingredients

• 1 pound ground beef
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 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
• 2 large zucchini
• 1.5 cups ricotta cheese
• 1 large egg
• 0.5 cup, grated parmesan cheese
• 2 cups, shredded mozzarella cheese
• 2 tablespoons, chopped fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the diced 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 up with a spoon, about 8 minutes. Drain excess fat if necessary.

Step 5

Stir in the tomato paste, crushed tomatoes, dried oregano, dried basil, salt, and black pepper. Lower the heat and let the sauce simmer for 15 minutes, stirring occasionally.

Step 6

While the sauce simmers, slice the zucchini lengthwise into 1/4 inch thick slices. Use a mandoline slicer for uniform slices if available.

Step 7

In a separate bowl, combine ricotta cheese, egg, and parmesan cheese. Mix until smooth and set aside.

Step 8

In a large baking dish, spread a thin layer of the meat sauce on the bottom.

Step 9

Place a layer of zucchini slices over the sauce, followed by a layer of the ricotta mixture.

Step 10

Add a third of the shredded mozzarella over the ricotta.

Step 11

Repeat these layers (meat sauce, zucchini, ricotta mixture, mozzarella) until all ingredients are used, finishing with a layer of mozzarella on top.

Step 12

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

Step 13

Allow the lasagna to cool for 10 minutes before slicing. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2287.4g)

Amount per serving	% Daily Value*
Calories	3145.2

Total Fat 218.0g	0%
Saturated Fat 99.0g	0%
Polyunsaturated Fat 6.7g
Cholesterol 958.2mg	0%
Sodium 10326.0mg	0%
Total Carbohydrate 121.4g	0%
Dietary Fiber 15.3g	0%
Total Sugars 67.5g
Protein 208.6g	0%

Vitamin D 89.9IU	0%
Calcium 3862.4mg	0%
Iron 17.2mg	0%
Potassium 4906.8mg	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: 59.8%

Protein: 25.4%

Carbs: 14.8%