Keto Lasagna Recipes

LOW-CARB KETO LASAGNA

Low-Carb Keto Lasagna image

Honestly better than the real thing!

Provided by kory

Categories Fruits and Vegetables Vegetables Squash

Time 1h35m

Yield 12

Number Of Ingredients 19

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

Steps:

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 9x13-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.

Nutrition Facts : Calories 320.8 calories, Carbohydrate 11 g, Cholesterol 69.6 mg, Fat 20.3 g, Fiber 2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 820.3 mg, Sugar 4.6 g

KETO LASAGNA

Keto Lasagna image

You won't miss the noodles in this keto-friendly casserole. I use a good quality marinara that has lots of seasonings for a great weeknight dinner.

Provided by Bren

Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes

Time 1h

Yield 4

Number Of Ingredients 11

Ingredients

1 pound lean ground beef
½ teaspoon salt
½ teaspoon ground black pepper
1 tablespoon avocado oil
½ cup minced onion
1 teaspoon minced garlic
1 ½ cups marinara sauce
½ cup ricotta cheese, drained
½ cup shredded Parmesan cheese
1 ½ cups shredded mozzarella cheese
1 large egg

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside. Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off the heat.
Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl. Place the meat mixture in an 8x8-inch oven-safe casserole dish. Spread the cheese mixture over the meat and sprinkle with remaining 1 cup mozzarella cheese.
Bake until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving

Nutrition Facts : Calories 479.4 calories, Carbohydrate 11.7 g, Cholesterol 156.8 mg, Fat 30.1 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 12.5 g, Sodium 1178.7 mg, Sugar 5.5 g

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