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Keto Lasagna

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Ingredients

  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 large zucchini, sliced lengthwise into thin strips
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

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Keto Lasagna

Created by: Howcan Team

Ingredients

  • 1 lb ground beef
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 1/2 cups marinara sauce
  • 1 cup ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese
  • 1 large zucchini, sliced lengthwise into thin strips
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is no longer pink. Drain any excess fat.
  • Stir in the marinara sauce and simmer for 10 minutes.
  • In a medium bowl, mix the ricotta cheese, parmesan cheese, egg, oregano, basil, salt, and pepper.
  • In a 9x13 inch baking dish, spread a thin layer of the meat sauce. Arrange a layer of zucchini slices over the sauce. Spread a layer of the ricotta mixture over the zucchini. Sprinkle with mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of meat sauce and mozzarella cheese on top.
  • Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • Let the lasagna cool for 10 minutes before slicing and serving.
Main Course
Italian

Keto lasagna is a low-carb, high-fat version of the classic Italian dish, traditionally made with layers of pasta, cheese, and meat sauce. This keto-friendly adaptation replaces the pasta with layers of thinly sliced zucchini or eggplant, making it suitable for those following a ketogenic diet. The dish has gained popularity in recent years due to the increasing interest in low-carb and gluten-free alternatives. Chefs and home cooks have put their own spin on the recipe, incorporating a variety of keto-friendly ingredients such as almond flour, ricotta cheese, and ground turkey. For a delicious keto lasagna, look for recipes that prioritize flavorful meat sauce and a rich, creamy cheese filling. Some renowned Italian restaurants and keto-friendly eateries offer their own versions of this dish, showcasing the creativity and versatility of keto cooking. Whether you're a fan of traditional lasagna or looking for a low-carb alternative, keto lasagna is a satisfying and indulgent option for anyone craving a comforting Italian meal without the guilt.

90 min

|

8

|

450 calories

Instructions

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, cook the ground beef, onion, and garlic over medium heat until the meat is no longer pink. Drain any excess fat.
  • Stir in the marinara sauce and simmer for 10 minutes.
  • In a medium bowl, mix the ricotta cheese, parmesan cheese, egg, oregano, basil, salt, and pepper.
  • In a 9x13 inch baking dish, spread a thin layer of the meat sauce. Arrange a layer of zucchini slices over the sauce. Spread a layer of the ricotta mixture over the zucchini. Sprinkle with mozzarella cheese. Repeat the layers until all ingredients are used, ending with a layer of meat sauce and mozzarella cheese on top.
  • Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  • Let the lasagna cool for 10 minutes before slicing and serving.
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