Low Carb Lasagna With Zuchini Noodles
As we know, traditional lasagna noodles are loaded with carbs, so we sought a keto-friendly alternative. Lasagna has been a big part of my life, and I couldn't just give it up! The result? A delicious keto-friendly lasagna with only 5 g net carbs, achieved by replacing the noodles with zucchini and using a low-carb marinara sauce. Enjoy!
Ingredients
- 1 egg
- 3 cups mozzarella, cheese shredded
- 1/2 cup parmesan, cheese grated
- 2 pounds ground beef
- 3 cloves garlic, finely chopped
- salt, to taste
- 1 1 pound zucchini
- 12 ounces full-fat ricotta, cheese
- 2 tbsp olive oil,
- 2 cups low-carb marinara sauce,
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Slice the zucchini lengthwise into thin strips, about 1/4 inch thick. If you don’t have a mandoline, use a sharp knife.
- Place the zucchini slices on the baking sheet in a single layer. Brush them lightly with 2 tablespoons of olive oil and sprinkle with sea salt.
- Roast the zucchini for 15-20 minutes, or until they become tender and most of the moisture is gone. Once roasted, pat the slices with paper towels to remove excess moisture.
- While the zucchini roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped garlic and sauté for about 30 seconds, or until it becomes aromatic.
- Add the ground beef and cook until browned, approximately 10 minutes. Stir in the marinara sauce and cook for another 2 minutes. Season with salt and pepper as desired.
- In a mixing bowl, combine the ricotta cheese with the grated Parmesan cheese. Beat in the egg until everything is well mixed.
- Layering the Lasagna: Spread a layer of zucchini slices on the bottom of a casserole dish. Spoon half of the beef sauce over the zucchini, then add the ricotta mixture (using half of it). Sprinkle with one-third of the mozzarella cheese.Repeat the layers with the remaining zucchini, beef sauce, ricotta mixture, and top with the remaining mozzarella cheese.
- Repeat the layers with the remaining zucchini, beef sauce, ricotta mixture, and top with the remaining mozzarella cheese.
- Baking: Bake the lasagna in the preheated oven for about 20 minutes, or until the cheese is fully melted and starts to turn golden brown. For a crispier top, you can broil it for an additional 2-3 minutes.
Notes
Let the lasagna cool slightly before serving. Garnish with fresh basil if you like.