Low-Carb Keto Lasagna

When you crave lasagna but are going keto, try this zucchini low-carb makeover recipe.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 321 Calories

Ingredients

• salt to taste
• 1 tablespoon dried parsley
• 1 (29 ounce) can tomato sauce
• 8 ounces shredded mozzarella cheese
• cooking spray
• 1 teaspoon parsley flakes
• 3 large zucchini
• 2 (15 ounce) containers whole-milk ricotta cheese
• 0.5 teaspoon ground black pepper
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.25 cup olive oil
• 0.5 teaspoon onion powder
• 0.5 teaspoon red pepper flakes
• 1.5 pounds ground beef
• 1.5 tablespoons red wine vinegar
• 0.5 teaspoon garlic paste
• 0.5 teaspoon basil paste

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.

Step 3

Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.

Step 4

Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.

Step 5

Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.

Step 6

Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.