Description
Enjoy a comforting and satisfying keto-friendly lasagna made with zucchini instead of pasta. This recipe delivers all the cheesy, saucy goodness of traditional lasagna without the carbs.
Ingredients
Scale
- 500g (1.1lb) ground beef (90% lean): Forms the base of the hearty sauce.
- 2 Tbsp (30ml) olive oil: For sautéing aromatics and browning beef.
- 1 medium onion (150g / 5oz), diced: Aromatic base for the sauce.
- 3 cloves garlic (9g / 0.3oz), minced: Adds pungent, savory flavor.
- 1 tsp (2g) smoked paprika: Adds smoky depth.
- 1 tsp (2g) dried oregano: Classic Italian herb.
- 1 tsp (2g) dried basil: Adds fresh aroma.
- 0.25 tsp (0.5g) crushed red pepper flakes: Provides gentle warmth.
- 0.5 tsp (3g) salt: Enhances flavors.
- 0.25 tsp (1g) black pepper: Adds subtle bite.
- 400g (14oz) no-sugar-added tomato sauce: Sauce base.
- 2 Tbsp (30g / 1oz) tomato paste: Adds richness and concentrated flavor.
- 1 Tbsp (8g) almond flour: Keto-friendly thickener.
- 900g (2lb) zucchini, thinly sliced lengthwise: Low-carb noodle substitute.
- 250g (1 cup) full-fat cottage cheese: Creamy ricotta substitute.
- 1 large egg (50g / 1.7oz): Binds cottage cheese mixture.
- 2 Tbsp (30g) Parmesan cheese: Adds salty, umami flavor.
- 200g (2 cups) mozzarella cheese: Classic lasagna cheese.
- 50g (0.5 cup) Parmesan cheese: Adds golden-brown crust.
- 10g (0.35oz) fresh basil leaves, torn: Vibrant garnish.
- 1 Tbsp (15ml) olive oil, for drizzle: Final touch of flavor.
Instructions
- Prepare Baking Dish: Grease a 9×13 inch baking dish.
- First Sauce Layer: Spread 0.5 cup sauce on the bottom.
- Zucchini Layer One: Arrange zucchini slices over sauce.
- Ricotta Layer One: Spread half the cottage cheese mixture.
- Mozzarella Layer One: Sprinkle ⅓ of mozzarella cheese.
- Repeat Layers: Repeat sauce, zucchini, ricotta, mozzarella.
- Final Layer: Top with remaining sauce, mozzarella, and Parmesan.
- Cover and Bake: Cover with foil and bake for 30 minutes.
- Uncover and Brown: Remove foil and bake for 15 minutes.
- Resting Period: Let rest for 10 minutes before serving.
Notes
Salting and drying the zucchini is crucial to prevent a watery lasagna. Using full-fat cottage cheese ensures a creamy texture. Don’t overbake to avoid dryness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Italian
- Method: Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 100 mg
Keywords: keto, lasagna, zucchini, low carb, cheese, italian, comfort food, healthy, dinner