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Keto Zucchini Lasagna

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Total Time

1 hour 20 minutes

Prep Time

20 minutes

Cook Time

1 hour

Rating

(2)

There’s nothing more satisfying and comforting than a slice of hot lasagna, but in this case, we’ve removed the pasta and replaced it with zucchini. Still equally decadent, this keto zucchini lasagna is the perfect weeknight meal for the family and provides leftovers for lunchbox or after school snack. You can also batch out another lasagna and keep it in the fridge for the weekend, so you have fast food when you need it.

There’s nothing more satisfying and comforting than a slice of hot lasagna, but in this case, we’ve removed the pasta and replaced it with zucchini. Still equally decadent, this keto zucchini lasagna is the perfect weeknight meal for the family and provides leftovers for lunchbox or after school snack. You can also batch out another lasagna and keep it in the fridge for the weekend, so you have fast food when you need it.

Ingredients

Yield: 10 servings

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Directions

Step 1

Add chopped onion and dash of olive oil or tallow to a large saucepan and sauté for a few minutes until caramelized. Add the raw ground beef to the pan and crush garlic and cook over medium heat until meat is cooked through. Use a wooden spoon or spatula to break up the meat as it cooks into smaller pieces.

Step 2

Season meat with salt and pepper to taste. Set aside. Preheat oven to 425℉.

Step 3

Use a mandoline to shave zucchini* thin. Alternatively, you can cut zucchini into thin pieces with a knife, but a mandolin will get a thinner cut and is much quicker!

*if you have grown extra large zucchini, this is a fabulous way to use them. Shave into large circles with the mandolin. If you have smaller zucchinis, you can shave in longer strips, as opposed to small circles.

Step 4

Compile the lasagna. Use a large casserole dish and spread some tomato sauce across the bottom. Layer the zucchini slices across the bottom, then some ground beef, more tomato sauce and then a layer of cheese. Repeat this process once or twice more until you’ve reached the top. Finish with a layer of cheese.

Step 5

Cover with unbleached parchment paper or a silicone baking sheet (so as to avoid aluminum foil) and place in the oven. Bake for 45-50 minutes and then removed the paper or baking sheet and bake another 15 minutes to allow the top to crisp up. Remove from oven and allow to cool for 5-7 minutes before cutting into. Serve immediately.

Tip #1

Thin zucchini slices are the key to a creating a satiating zucchini lasagna. When the slices are too thick, you may feel like you’re biting into a zucchini, but when they’re perfectly thin, they melt perfectly in between the other ingredients. You’ll feel like you’re eating a real pasta lasagna, but without the carbs!

Tip #2

If you’re looking for keto-friendly and low carb meal ideas, this zucchini lasagna is a great option!

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Watch how to make this

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