Keto Beefy Lasagna
This keto-friendly lasagna is packed with flavor and protein, making it the perfect meal for anyone on a low-carb diet.
Nutrition Per Serving
- 1 lb. ground beef
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 jar low-carb marinara sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 egg
- 1 tsp. dried basil
- 1 tsp. dried oregano
- Salt and pepper to taste
- 1 package of sliced zucchini
- Preheat oven to 375°F.
- In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned and the onion is translucent.
- Add the marinara sauce to the skillet and stir to combine.
- In a separate bowl, mix together the ricotta cheese, Parmesan cheese, 1 cup of the shredded mozzarella cheese, egg, basil, oregano, salt, and pepper.
- Spread a thin layer of the meat sauce in the bottom of a 9x13 inch baking dish.
- Layer the sliced zucchini on top of the meat sauce.
- Spread half of the cheese mixture over the zucchini.
- Repeat the layers, ending with a layer of meat sauce on top.
- Sprinkle the remaining shredded mozzarella cheese on top of the lasagna.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
- Let the lasagna cool for a few minutes before serving.
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