Description
This keto lasagna recipe, Zucchini Ribbon Pesto Marble, offers a rich, creamy, and flavorful low-carb twist on a classic, perfect for a satisfying weeknight dinner. It’s designed for busy families seeking healthier meals without compromising on taste or preparation time.
Ingredients
- 3 medium zucchini (about 750g / 1.5 lbs), sliced paper-thin lengthwise
- 15 oz (425g) full-fat ricotta cheese
- 2 cups (225g) shredded mozzarella cheese, divided
- 0.5 cup (50g) grated parmesan cheese, divided
- 0.5 cup (120ml) sugar-free pesto
- 1 lb (450g) lean ground beef
- 1 large egg
- 3 cloves fresh garlic, minced
- 2 Tbsp fresh basil or parsley, chopped
- 1 Tbsp olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Prep Zucchini: Slice zucchini thin. Salt the slices and let them sit for 15 minutes to draw out moisture. Pat them completely dry; they should feel pliable.
- Brown Meat: Cook ground beef and minced garlic in a large skillet until browned and fragrant, about 10 minutes. Drain any excess fat.
- Make Cheese Filling: In a medium bowl, combine ricotta cheese, beaten egg, 1 cup of mozzarella, half of the parmesan, salt, and pepper. Stir until the mixture is creamy.
- Assemble Lasagna: In a 9×13 inch baking dish, spread the cooked meat evenly. Layer zucchini slices, then dollops of the cheese mixture, followed by a drizzle of pesto. Repeat these layers, ensuring the final zucchini layer is on top. Top with the remaining mozzarella and parmesan cheese.
- Bake Lasagna: Bake at 375°F (190°C) for 30-35 minutes until the cheese is bubbly and golden brown. Let the lasagna rest for 10 minutes before slicing to allow it to set.
Notes
Assemble the lasagna the night before, cover, and refrigerate for a quick and convenient weeknight dinner. Always use fresh, firm zucchini to prevent the dish from becoming watery during baking. For a vegetarian option, omit the meat and layer with sautéed mushrooms, spinach, or roasted bell peppers. If you have nut allergies, ensure your chosen pesto is nut-free or prepare a homemade seed-based pesto.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 slice
- Calories: 480 calories
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: keto lasagna, low-carb, zucchini, pesto, ground beef, weeknight dinner, easy, healthy, cheese, comforting