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Keto Zucchini No-Noodle Lasagna: A Low-Carb Twist on a Classic Favorite
Lasagna is one of those timeless comfort foods that everyone loves. But if you’re following a keto diet or simply want to enjoy a lighter, healthier version of this classic dish, the Keto Zucchini No-Noodle Lasagna is the perfect solution! This low-carb, gluten-free lasagna is made by replacing traditional pasta noodles with thinly sliced zucchini, making it not only keto-friendly but also packed with nutrients. It’s a delicious way to enjoy all the comforting flavors of lasagna without the carbs.
Why You’ll Love This Keto Zucchini Lasagna:
- Low-Carb & Keto-Friendly: By swapping out pasta for zucchini, this lasagna is made to fit perfectly into a keto lifestyle without sacrificing flavor.
- Rich & Flavorful: The combination of a meaty tomato sauce, creamy ricotta cheese, and mozzarella cheese is just as decadent and satisfying as the traditional version.
- Packed with Veggies: Zucchini adds a nice texture and a boost of vitamins and minerals, so you get your veggies in while still indulging in a comforting meal.
- Perfect for Meal Prep: This dish can be made ahead of time, and it’s perfect for meal prep! It also holds up well when reheated, making it a great choice for busy weeks.
Ingredients:
- 3 medium zucchinis (sliced lengthwise into thin strips, about 1/8 inch thick)
- 1 lb ground beef (or turkey, for a leaner option)
- 1 cup marinara sauce (sugar-free, if following keto strictly)
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese (divided)
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- Fresh basil or parsley (for garnish, optional)
Instructions:
Step 1: Prepare the Zucchini
Start by slicing the zucchini into thin strips lengthwise. You can use a mandolin slicer or a sharp knife for this. Once sliced, place the zucchini strips on a clean kitchen towel or paper towels to absorb excess moisture. Sprinkle them lightly with salt and set them aside for about 15-20 minutes. This step helps draw out excess water from the zucchini, ensuring your lasagna doesn’t turn out soggy.
Step 2: Brown the Ground Meat
In a large skillet, heat the olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up into small pieces with a spoon. Add the minced garlic, oregano, basil, onion powder, salt, and pepper. Stir to combine and cook for an additional 1-2 minutes until the garlic is fragrant.
Add the marinara sauce to the skillet and let it simmer for about 5 minutes. Once the sauce is heated through, remove from heat and set aside.
Step 3: Make the Cheese Mixture
In a medium bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg. Stir everything together until the mixture is smooth and well combined. This will form the creamy, cheesy layer that binds the lasagna together.
Step 4: Assemble the Lasagna
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with cooking spray or a little olive oil to prevent sticking.
To assemble the lasagna, start by layering the zucchini slices at the bottom of the dish. Follow with half of the meat sauce, spreading it evenly over the zucchini. Next, add half of the ricotta cheese mixture and spread it evenly over the meat sauce. Repeat the layers: zucchini, meat sauce, and ricotta mixture.
Top the lasagna with the remaining mozzarella cheese, spreading it evenly across the top.
Step 5: Bake the Lasagna
Cover the baking dish with aluminum foil and bake in the preheated oven for about 30 minutes. After 30 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.
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Step 6: Let it Rest and Serve
Once the lasagna is finished baking, remove it from the oven and let it res
