Ultimate Low-Carb Zucchini Lasagna

This keto lasagna is made with layers of zucchini, low-carb meat marinara, ricotta, and mozzarella cheese for a delicious gluten-free beef lasagna.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 424 Calories

Ingredients

• ½ teaspoon ground nutmeg
• 1 large egg
• ½ teaspoon ground black pepper
• 1 tablespoon olive oil
• ¼ cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 2 cups shredded mozzarella cheese
• 1 pound ground beef
• cooking spray
• 2 teaspoons salt, divided
• aluminum foil
• 1 (8 ounce) container ricotta cheese
• 1 ½ large zucchinis, thinly sliced lengthwise
• 1 ½ cups low-carb marinara sauce

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.

Step 2

Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.

Step 3

Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside.

Step 4

Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.

Step 5

Arrange one layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil.

Step 6

Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.