Keto lasagna is a low-carb, high-fat version of the traditional Italian lasagna. Instead of using regular pasta noodles, it typically substitutes with keto-friendly ingredients like zucchini slices or layers of cheese. Here’s a basic recipe for keto lasagna:
Ingredients:
For the “Pasta” Layers:
- 2-3 medium zucchinis, sliced lengthwise into thin strips (about 1/8-inch thick)
- Salt, for salting zucchini (to remove excess moisture)
For the Filling:
- 1 pound ground beef or ground Italian sausage
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1 cup low-carb marinara sauce (look for brands with no added sugar)
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
For the Cheese Layers:
- 1 1/2 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Fresh basil leaves, for garnish (optional)
Instructions:
- Prepare the Zucchini “Pasta”:
- Slice the zucchinis into thin strips lengthwise. Place the slices on a paper towel-lined baking sheet, sprinkle with salt, and let them sit for about 15-20 minutes. This will help draw out excess moisture. Afterward, pat the zucchini slices dry with another paper towel.
- Brown the Meat:
- In a large skillet, cook the ground beef or Italian sausage over medium heat until it’s browned and cooked through, breaking it up into crumbles as it cooks. Drain any excess fat.
- Add Onion and Garlic:
- Add the chopped onion and minced garlic to the skillet with the cooked meat. Sauté for a few minutes until the onion is translucent.
- Season and Add Sauce:
- Season the meat mixture with dried basil, dried oregano, salt, and pepper. Then, stir in the low-carb marinara sauce. Simmer for a few minutes to heat through, and then remove it from the heat.
- Prepare the Cheese Mixture:
- In a separate bowl, mix together the ricotta cheese, half of the shredded mozzarella cheese, grated Parmesan cheese, and the egg. This is your cheese filling.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a greased 9×13-inch (23×33 cm) baking dish, start layering the lasagna:
- Begin with a layer of zucchini strips to cover the bottom of the dish.
- Add half of the meat and sauce mixture over the zucchini.
- Spread half of the cheese mixture over the meat.
- Repeat the layers with zucchini, meat mixture, and cheese mixture.
- Finish with a layer of zucchini on top.
- Sprinkle the remaining shredded mozzarella cheese over the final zucchini layer.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Rest and Garnish:
- Let the keto lasagna rest for a few minutes before slicing. Garnish with fresh basil leaves if desired.
This keto lasagna is a tasty low-carb alternative to the classic Italian dish. It’s rich, cheesy, and satisfying while keeping your carb intake in check. Enjoy!
