Zucchini Lasagna
This keto-friendly lasagna uses thinly sliced zucchini instead of pasta sheets, creating a delicious and satisfying layered dish. It's packed with a rich meat sauce and creamy cheese, offering all the classic flavors without the carbs.
An original recipe by Forkin
- Total time
- 1 hr 25 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 718 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 450 gground beef, lean
- 0.5 pcsyellow onion, finely chopped
- 2 clovegarlic, minced
- 400 gcanned crushed tomatoes
- 2 tbsptomato paste
- 1 tspdried oregano
- 1 tspdried basil
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
- 3 pcszucchini, medium, thinly sliced lengthwise
- 250 gricotta cheese, full-fat
- 1 pcsegg, large
- 0.5 cupparmesan cheese, grated
- 2 cupmozzarella cheese, shredded, full-fat
garnish
- 2 tbspfresh parsley, chopped
Equipment
9x13 inch baking dish · large skillet · paper towels · mixing bowls · cutting board · knife
The method
Step by step
- 1
Preheat your oven to 190°C (375°F).
About 5 min
- 2
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a spoon.
About 7 min
Cook’s note: Drain any excess fat once the beef is fully browned.
- 3
Add the chopped yellow onion and minced garlic to the skillet with the beef and cook until softened, about 5 minutes.
About 5 min
- 4
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper.
About 1 min
- 5
Bring the sauce to a simmer, then reduce the heat to low and let it cook for 15-20 minutes, allowing the flavors to meld.
About 20 min
Cook’s note: Stir occasionally to prevent sticking.
- 6
While the sauce simmers, prepare the zucchini by laying the slices on paper towels and sprinkling lightly with salt to draw out excess moisture.
About 5 min
Cook’s note: This step is crucial to prevent a watery lasagna.
- 7
After 5 minutes, gently blot the zucchini slices dry with more paper towels.
About 1 min
- 8
In a medium bowl, combine the ricotta cheese, egg, and half of the grated parmesan cheese.
About 2 min
- 9
To assemble the lasagna, spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish.
About 1 min
- 10
Arrange a single layer of zucchini slices over the sauce, slightly overlapping.
About 2 min
- 11
Spread half of the ricotta mixture evenly over the zucchini.
About 1 min
- 12
Top the ricotta with a layer of meat sauce, then sprinkle with half of the shredded mozzarella cheese.
About 1 min
- 13
Repeat the layers: zucchini, remaining ricotta, meat sauce, and remaining mozzarella.
About 2 min
- 14
Finish with a layer of zucchini, the remaining meat sauce, and the rest of the grated parmesan cheese.
About 1 min
- 15
Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
About 30 min
- 16
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
About 15 min
Cook’s note: Watch carefully to prevent the cheese from burning.
- 17
Let the lasagna rest for 10 minutes before slicing and serving.
About 10 min
Cook’s note: This helps the layers set and prevents it from falling apart.
- 18
Garnish with fresh parsley before serving.
Per serving
Nutrition
- Calories
- 718.4kcal
- Protein
- 47.9g
- Carbs
- 19g
- Fat
- 50.2g
- Fibre
- 3.9g
- Sugar
- 10.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover zucchini lasagna in an airtight container in the refrigerator.
Reheat individual portions in the microwave or a preheated oven until warmed through.