Description
Keto Lasagna is a delicious low-carb twist on a classic dish that everyone will love.
Ingredients
Scale
- 2 medium zucchinis, sliced into thin strips
- 1 pound ground beef or Italian sausage
- 2 cups ricotta cheese
- Shredded mozzarella cheese for topping
Instructions
- Preheat the oven to 375°F (190°C).
- In a skillet over medium heat, cook the ground beef or Italian sausage until browned. Drain any excess fat.
- In a bowl, mix the cooked meat with ricotta cheese, stirring until well combined. Set aside.
- Slice the zucchinis into thin strips using a mandoline or sharp knife.
- In a baking dish, start by laying a layer of zucchini strips at the bottom.
- Spread half of the meat and ricotta mixture over the zucchini layer.
- Repeat the layering process with another layer of zucchini strips followed by the remaining meat and ricotta mixture.
- Top with a final layer of zucchini strips.
- Sprinkle shredded mozzarella cheese evenly over the top layer.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
- Let the lasagna cool for 10 minutes before slicing and serving.
Notes
- Use a mandoline for even slicing of zucchinis.
- Make sure to drain excess fat from the meat for a healthier dish.
- Let the lasagna cool before slicing to help it hold its shape.
- Prep Time: 20
- Cook Time: 40
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg