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Low-Carb Keto Lasagna

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Low-Carb Keto Lasagna

  • Gluten Free



Ingredients :

  • 3 large zucchini
  • salt to taste
  • 1 ½ pounds ground beef
  • ¼ cup olive oil
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 (29 ounce) can tomato sauce
  • 1 ½ tablespoons red wine vinegar
  • 1 teaspoon parsley flakes
  • ½ teaspoon garlic paste
  • ½ teaspoon basil paste
  • ½ teaspoon onion powder
  • ½ teaspoon red pepper flakes
  • 2 (15 ounce) containers whole-milk ricotta cheese
  • 1 tablespoon dried parsley
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 8 ounces shredded mozzarella cheese
  • cooking spray
  • Methods :

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
  • Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
  • Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
  • Layer 1/3 of the sauce into a 9×13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
  • Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.
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