Keto lasagna made with zucchini slices instead of pasta. This low-carb, gluten-free beef lasagna is delicious and satisfying; it's a crowd-pleaser!
Ingredients
- cooking spray:
- ½ large zucchinis, thinly sliced lengthwise: 1 piece
- olive oil: 1 Tbsp
- ground beef: 1 pound
- ½ cups low-carb marinara sauce: 1 piece
- salt: 2 tsp (divided)
- oregano: 1 tsp (dried)
- ground black pepper: 0.5 tsp
- ricotta cheese: 1 container (8 ounce container)
- egg: 1 piece
- ground nutmeg: 0.5 tsp
- mozzarella cheese: 2 cups (shredded)
- Parmesan cheese: 0.25 cup (grated)
- aluminum foil:
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
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Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.
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Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Dotdash Meredith Food Studios
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Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside. Dotdash Meredith Food Studios
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Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside. Dotdash Meredith Food Studios
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Arrange one layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil. Dotdash Meredith Food Studios Dotdash Meredith Food Studios
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Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more. Dotdash Meredith Food Studios
