Italian-Inspired Keto Lasagna Recipe: Guilt-Free Delights!
Keto lasagna is a delicious, gluten-free, low-carb, veggie-rich lasagna. Who says lasagna isn’t healthy? This recipe is so healthy and delicious that you won’t miss traditional Lasagna!
What is Zucchini Lasagna (Keto Lasagna)?
Zucchini lasagna is a delicious alternative to traditional lasagna that replaces the traditional pasta sheets with thinly sliced zucchini. By using zucchini instead of pasta, the dish becomes lower in carbohydrates and fits well within a keto diet.
Why zucchini lasagna is considered a keto lasagna?
Low in carbs: Zucchini is a vegetable that is naturally low in carbs and high in fiber. By using zucchini slices as a replacement for pasta, you significantly reduce the carbohydrate content of the dish.
Keto-friendly ingredients: In addition to zucchini, keto lasagna typically includes ingredients that are compatible with a keto diet. This may include using a low-carb marinara sauce, ground meat (such as beef or turkey), and a mixture of cheeses like mozzarella, ricotta, and Parmesan.
Satisfying and flavorful: Zucchini lasagna offers all the delicious flavors and textures of traditional lasagna while keeping the carb count low. The zucchini layers provide a tender and slightly crisp texture, while the meat, cheese, and sauce create a satisfying and flavorful dish.
By replacing high-carb pasta with zucchini and choosing keto-friendly ingredients, zucchini lasagna becomes a suitable option for those following a keto diet. It allows you to enjoy the comforting flavors of lasagna while staying within the macronutrient limits of a keto lifestyle.
Indulge in delicious Italian cuisine without the guilt with this easy zucchini lasagna recipe! Keto approved and packed with flavor, this dish is perfect for satisfying your cravings while staying healthy. Try it out for yourself and thank me later!
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How to Make Keto Lasagna
Tools You Need
To make this keto Lasagna, I used a 22 cm square baking pan (9 inch) like this baking pan.
Italian Keto Lasagna Ingredients
The ingredients of this low-carb gluten-free lasagna are obviously all suitable for the ketogenic diet:
- 3 small zucchini, thinly sliced lengthwise
- 2 1/2 teaspoons salt
- 2 tablespoons olive oil
- 1/2 white onion, thinly sliced
- 350 g ground beef
- 150 g tomato sauce without added sugar
- Ground black pepper to taste
- 150 g ricotta
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 400 g mozzarella
- 30 g grated Parmesan
Italian Keto Lasagna Instructions
Arrange the zucchini slices in a tray on an absorbent paper and sprinkle with a teaspoon of salt. Allow to rest for approximately one hour to extract as much water as possible. Gently pat the zucchini slices dry with paper towels to remove excess moisture.
Heat one tablespoon of olive oil in a saucepan and sauté chopped onion over medium heat for a few minutes. Add meat and cook over medium heat for two to three minutes. Then add tomato sauce, half a teaspoon of salt, and pepper to taste, and simmer for ten minutes, or until the water has evaporated, and the sauce has thickened.
Meanwhile, in a bowl combine ricotta, eggs, nutmeg and a teaspoon salt, until you obtain a smooth cream.
Layer the zucchini in a 22×22 cm (9×9 inches) baking pan in an alternating pattern of zucchini, half the meat sauce, half the ricotta cream, half the mozzarella, followed by more zucchini. Continue layering with the remaining meat sauce, ricotta cream, and mozzarella. Finish with a topping of Parmesan cheese.
Cover with aluminum foil and bake at 180°C (355°F) for 30 minutes. Remove the foil and continue baking until the lasagna is light golden brown, approximately 30 additional minutes (total bake time may vary significantly depending on oven type).
Remove from oven and allow to rest for 10 minutes before serving.
How to Store Keto Lasagna
I suggest to portion the keto lasagna into individual servings before storing. This makes it easier to reheat and enjoy later. Use plastic wrap or aluminum foil to wrap the lasagna tightly. Ensure that it is fully covered to prevent air exposure and maintain freshness.
Before storing, let the keto lasagna cool down completely. This helps prevent condensation and keeps the lasagna from becoming soggy. Place the wrapped keto lasagna in the refrigerator. It can be stored in the fridge for up to 3–4 days or in the freezer for 1 month.
When you’re ready to eat, remove the desired portion from the refrigerator and reheat it. You can use an oven or microwave to warm it up. If using the oven, preheat it to 160°C (325°F) and bake for about 15–20 minutes until heated through. If using the microwave, heat for 1–2 minutes, checking and stirring in between to ensure even heating.
It’s important to remember that the texture of the lasagna may slightly change after being refrigerated and reheated. However, it should still be delicious and enjoyable.
Keto Lasagna (Zucchini Lasagna)
Ingredients
- 3 small zucchini thinly sliced lengthwise
- 2 1/2 teaspoons salt
- 2 tablespoons olive oil
- 1/2 white onion thinly sliced
- 350 g ground beef
- 150 g tomato sauce without added sugar
- Ground black pepper to taste
- 150 g ricotta
- 2 eggs
- 1/2 teaspoon ground nutmeg
- 400 g mozzarella
- 30 g grated Parmesan
Instructions
- Arrange the zucchini slices in a tray on absorbent paper and sprinkle with a teaspoon of salt. Let rest for about an hour to get as much water out as possible. Pat the zucchini slices dry with paper towels to remove excess moisture.
- Heat a tablespoon of olive oil in a saucepan, add chopped onion, and fry over medium heat for a few minutes.
- Add meat and cook over medium heat for 2–3 minutes.
- Then add the tomato sauce, half a teaspoon of salt, and pepper to taste, and simmer for 10 minutes, or until the water has evaporated, and the sauce is thick.
- Meanwhile, in a bowl combine ricotta, eggs, nutmeg and a teaspoon salt, until you obtain a smooth cream.
- Layer the zucchini in a 22×22 cm baking pan: zucchini, half meat, half ricotta cream, half the mozzarella, then more zucchini, the remaining meat, the remaining ricotta cream, and the remaining mozzarella. Finish with Parmesan.
- Cover with aluminum foil and bake at 180 °C for 30 minutes. Remove the foil and bake until the lasagna is golden brown, about 30 more minutes (total time varies significantly by oven type).
- Remove from oven, and let rest for 10 minutes before serving!
