High Protein Keto Zucchini Lasagna: Low Carb Dinner (Print Version)
High Protein Keto Zucchini Lasagna offers a delicious, low-carb, and gluten-free meal. Layers of zucchini, rich meat sauce, and cheese make a satisfying dinner.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 70 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Zucchini Foundation
01 -
3 lbs zucchini, sliced lengthwise into 1/4-inch thick planks
02 -
1 tbsp olive oil
03 -
1/2 tsp kosher salt
→ Savory Meat & Sauce
04 -
1 1/2 lbs ground beef (85% lean)
05 -
1/2 cup yellow onion, finely diced
06 -
3 cloves garlic, minced
07 -
1 (24 oz) jar low-carb marinara sauce (ensure <5g net carbs per 1/2 cup serving)
08 -
1/2 tsp dried oregano
09 -
1/4 tsp red pepper flakes (optional)
10 -
Salt and black pepper to taste
→ Creamy Cheese Layers
11 -
15 oz whole milk ricotta cheese
12 -
1 large egg
13 -
1/2 cup grated Parmesan cheese
14 -
1/4 cup fresh parsley, chopped
15 -
1/2 tsp kosher salt
16 -
1/4 tsp black pepper
17 -
3 cups shredded whole milk mozzarella cheese
→ Fresh Finish
18 -
1/4 cup fresh basil, chopped, for garnish
# Instructions:
01 -
Slice 3 lbs zucchini lengthwise into 1/4-inch planks. Arrange on paper towels, sprinkle with 1/2 tsp kosher salt, and let sit for 15 minutes to draw out moisture. Pat dry thoroughly. This crucial step prevents a watery High Protein Keto Zucchini Lasagna Recipe.
02 -
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Brown 1 1/2 lbs ground beef (85% lean), breaking it up. Drain excess fat. Add 1/2 cup finely diced yellow onion and 3 cloves minced garlic; cook until softened. Stir in 1 (24 oz) jar low-carb marinara sauce, 1/2 tsp dried oregano, and 1/4 tsp red pepper flakes (optional). Season with salt and black pepper to taste. Simmer for 10 minutes.
03 -
In a medium bowl, combine 15 oz whole milk ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese, 1/4 cup chopped fresh parsley, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Mix until well combined. This creamy filling is key to a delicious High Protein Keto Zucchini Lasagna Recipe.
04 -
Preheat oven to 375°F. Spread 1 cup of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of zucchini planks over the sauce. Spread half of the ricotta mixture evenly, then top with 1 cup shredded whole milk mozzarella cheese.
05 -
Repeat with another layer of zucchini, the remaining ricotta mixture, and 1 cup shredded whole milk mozzarella cheese. Add a final layer of zucchini planks, the remaining meat sauce, and the last 1 cup shredded whole milk mozzarella cheese. Cover the dish loosely with foil.
06 -
Bake for 30 minutes, then remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown. For the best High Protein Keto Zucchini Lasagna Recipe, ensure it's cooked through and beautifully browned.
07 -
Remove from oven and let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set. Garnish with 1/4 cup chopped fresh basil. Enjoy your homemade High Protein Keto Zucchini Lasagna Recipe!
# Notes:
01 -
To further reduce moisture, after salting and patting dry, you can quickly grill or pan-fry the zucchini planks for 1-2 minutes per side before assembling.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 -
For a vegetarian option, substitute the ground beef with crumbled firm tofu or a mix of sautéed mushrooms and spinach. Adjust seasonings as needed.
04 -
Serve this lasagna with a simple side salad dressed with a vinaigrette for a complete and satisfying keto meal.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
Large skillet
03 -
Large mixing bowl
04 -
Mandoline slicer (optional)
05 -
Cutting board
06 -
Knife
07 -
Measuring cups and spoons
# Nutrition Facts (Per Serving):
Calories: 560 kcal
Total Fat: 40 g
Total Carbohydrate: 13 g
Protein: 48 g