Keto Lasagna

5 from 1 vote

This keto lasagna - with zucchini noodles - is everything you want in a lasagna. Flavour, texture, colour, HEIGHT... without being watery!

Prep Time35

Cook Time1

Total Time1 35

Course: Main Course

Cuisine: Italian

Diet: Diabetic, Gluten Free

Servings: Servings

Calories: 328kcal

Equipment

Mandoline slicer
1 9 x 13 baking dish

Ingredients

3 lbs Zucchini
1 ½ teaspoon Salt

Meat Sauce:

1 tablespoon Olive oil
1 Small onion
4 Cloves Garlic Pressed or finely minced
2 lbs Lean ground beef
2.5 cups Keto marinara
1 teaspoon Dried basil
½ teaspoon dried Oregano
Salt and pepper

Ricotta Layer:

1 block Frozen Spinach thawed (300 grams, about 10.5 oz)
1 lb Ricotta
2 Large eggs

Assembly

Pan spray
3 cups Mozzarella cheese
½ cup Parmesan cheese

Instructions

Prepare the Zucchini “noodles”:

Cut the ends off your zucchini and discrard.
Using a mandoline, slice the zucchini lengthwise into very thin slices - about ⅛" thick.
Place the zucchini slices in a large bowl. Sprinkle with the 1 ½ teaspoon salt, and GENTLY toss to distribute the salt. Allow to sit for 10 minutes.
Once the time is up, lay the zucchini slices out on a double layer of paper towels, and cover with another layer of paper towel. Gently press to absorb excess moisture, set zucchini aside.

Meat Sauce:

In a large nonstick pan, saute the onion in the olive oil until translucent and tender. Add garlic, continue to cook for 1 minute.
Add the ground beef and continue to cook, using a spatula to break up the beef as it cooks.
Add keto marinara sauce, dried basil and oregano, stir well to combine.
Bring to a boil, turn the heat down and simmer for 5 minutes.
Season with salt and pepper, to taste.

Ricotta Layer:

Squeeze your thawed spinach well, drained all excess water from it.
Add spinach to a large bowl, along with the ricotta and egg. Stir well to combine.

Assembly:

Preheat oven to 350, grease a 9 x 13" baking pan with pan spray, set aside.
Place a single layer of zucchini slices in the pan, overlapping the edges SLIGHTLY.
Gently spread ⅓ of the sauce over the noodles, scatter 1 cup of the mozzarella over the sauce.
Add another layer of zucchini, blotting with paper towels as you go.
Gently spread ½ of the ricotta filling, followed by another layer of zucchini. Place some paper towels over the surface, and gently press down to compress. Discard paper towels.
Spread another ⅓ of the sauce, then another cup of the mozzarella. Top with another layer of zucchini, again blotting and compressing.
Spread remaining ricotta , followed by the last layer of zucchini. Compress, then top with remaining sauce.
Scatter remaining mozzarella over the top, as well as the Parmesan cheese.
Bake uncovered for 45 minutes, or until the cheese is golden brown and bubbly.
Remove baked lasagna from the oven and allow to rest for 10-15 minutes before cutting and serving.

Notes

Once lasagna is cool, it can be covered and stored in the fridge for up to 5 days.

Note: Nutrition software doesn't have an option for sugar free / keto marinara, so the carb count is shown a bit higher than if you use a specifically keto sauce.

Nutrition