Keto Lasagna

Ingredients

• 3 large Zucchini (sliced lengthwise into 1/8‑inch sheets, salted and drained)
• 1.5 pounds Ground Beef (80% lean, preferably grass‑fed)
• 28 ounces Crushed Tomatoes (no‑added‑sugar variety)
• 2 tablespoons Tomato Paste (adds depth of flavor)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 3 cloves Garlic (minced)
• 1 small Onion (finely diced)
• 1 teaspoon Italian Seasoning (or a mix of dried oregano, basil, and thyme)
• 15 ounces Ricotta Cheese (full‑fat, room temperature)
• 1 Egg (large, lightly beaten (binds ricotta))
• 2 cups Mozzarella Cheese (shredded, low‑moisture)
• 1/2 cup Parmesan Cheese (freshly grated)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Zucchini Sheets

   Trim the ends off the zucchini and slice lengthwise into 1/8‑inch thick sheets using a mandoline or sharp knife. Lay the slices on a paper‑towel‑lined tray, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture. Pat dry with additional paper towels.

   Time: PT10M

2. Cook Beef and Make Sauce

   Heat olive oil in a large skillet over medium heat. Add diced onion and minced garlic; sauté until translucent (2‑3 minutes). Add ground beef, breaking it up, and brown until no longer pink (about 7‑8 minutes). Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Simmer for 5 minutes.

   Time: PT15M

   Temperature: medium heat

3. Mix Ricotta Filling

   In a mixing bowl combine ricotta cheese, beaten egg, 1/4 cup grated Parmesan, a pinch of salt, and a pinch of pepper. Mix until smooth.

   Time: PT5M

4. Assemble Lasagna

   Pre‑heat oven to 375°F. Spread a thin layer of meat sauce on the bottom of the baking dish. Layer zucchini sheets over the sauce, then spread half of the ricotta mixture, sprinkle with 1/3 of the shredded mozzarella, and repeat the layers (sauce, zucchini, ricotta, mozzarella). Finish with a final layer of sauce, the remaining mozzarella, and the remaining Parmesan.

   Time: PT10M

   Temperature: 375°F

5. Bake

   Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove foil and bake an additional 10 minutes, or until the cheese on top is golden and bubbling.

   Time: PT40M

   Temperature: 375°F

6. Rest and Serve

   Remove the lasagna from the oven and let it rest, uncovered, for 5 minutes before slicing. This allows the layers to set and makes serving easier.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

25g

Carbohydrates

6g (net)

Fat

22g

Fiber

2g