Keto lasagna made with low-carb zucchini noodles is easy to make and delicious! Gluten-free, too! My whole family loves this recipe


  • 1 lb ground beef, 80% lean
  • 1 1/2 teaspoons kosher salt
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 cups crushed tomatoes
  • 2 tsp  dried oregano
  • 1/2 tsp black pepper
  • 3 medium zucchini, sliced into "noodles" 1/8″ thick
  • 1 1/2 cups full-fat ricotta
  • 1/4 cup parmesan cheese
  • 1 egg, large
  • 4 cups mozzarella cheese, shredded
KETO LASAGNA WITH ZUCCHINI NOODLES #keto #lasagna #lowcarb #glutenfree


  1. Preheat oven to 375°
  2. In a medium saucepan, brown the ground beef in olive oil. Season with salt. When cooked, add onions and garlic. Saute until the onions and garlic are soft and translucent.
  3. Add tomatoes oregano basil and pepper to the pan. Simmer on low for 15 mins.
  4. Meanwhile, slice zucchini into 1/8″ thick slices. Sprinkle with salt, and set aside for 10 minutes. After ten minutes, blot the excess water from the zucchini with a paper towel.
  5. In a medium bowl mix ricotta cheese and egg. Stir well.
  6. In a 9×12 casserole spread 1/2 cup of sauce on the bottom. Layer zucchini slices to cover.
  7. Spread 1/2 of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese.
  8. Repeat the process until all your ingredients are used up.
  9. Bake 30 minutes, until the cheese is brown and the sauce is bubbly.
  10. Let stand about 5 – 10 minutes before serving.

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