Keto Zucchini Lasagna
Enjoy all the comforting layers of a classic lasagna without the carbs. This keto zucchini lasagna features a rich meat sauce, three cheeses, and tender zucchini planks, all baked into a firm, sliceable casserole that won't turn watery.
Equipment
- 9x12 Casserole Dish
- Medium saucepan
- Grill Pan or Grill
- Colander
- Medium bowl
Ingredients
- 1 lb 93% lean ground beef
- 1 1/4 teaspoons kosher salt
- 1 tsp olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- black pepper, to taste
- 3 medium zucchini (about 8 ounces each), sliced 1/8" thick
- 1 1/2 cups part-skim ricotta
- 1/4 cup Parmigiano Reggiano
- 1 large egg
- 16 oz shredded part-skim mozzarella cheese (about 4 cups)
Instructions
Build the Meat Sauce
- Set a medium saucepan over medium heat. Cook the ground beef with a pinch of salt, breaking it up until fully browned. Transfer the cooked meat to a colander to drain all fat.
- Return the empty pan to the stove, add the olive oil, and cook the onion and garlic until soft, about 2 minutes. Add the drained beef back to the pan. Stir in the crushed tomatoes, basil, the rest of the salt, and black pepper. Cover and simmer on low for 30-40 minutes until the sauce is thick and concentrated.
Prepare the Zucchini Layers
- While the sauce simmers, slice the zucchini into 1/8-inch planks. Sprinkle with salt and let them sit for 10 minutes. When moisture beads appear, press them thoroughly with paper towels to dry.
- Heat a grill or grill pan to medium-high. Cook the zucchini planks for 2-3 minutes per side until lightly browned with char marks. Transfer to fresh paper towels to absorb any remaining moisture.
Mix the Cheese Filling and Layer the Casserole
- Preheat the oven to 375°F (190°C). In a medium bowl, stir together the ricotta cheese, Parmigiano Reggiano, and egg until smooth.
- Assemble the lasagna in a 9x12 casserole dish. Spread 1/2 cup of meat sauce on the bottom. Arrange a layer of zucchini, spread with 1/2 cup of the ricotta mixture, and top with 1 cup of mozzarella. Repeat the layers, finishing with the last of the zucchini and sauce on top.
Bake and Rest
- Cover the casserole with foil and bake for 30 minutes. Remove the foil and continue baking for 20 minutes to let excess moisture evaporate.
- Sprinkle the remaining 1 cup of mozzarella cheese over the top and bake for about 10 more minutes, until the cheese is melted, bubbling, and golden brown.
- Let the lasagna rest for at least 10 minutes before slicing and serving. This helps the layers set for clean cuts.
Notes
No More Watery Lasagna: The secret is a three-part method. Slice zucchini thin, salt it to draw out water, blot it completely dry, and then pre-cook the planks on a grill or pan before assembling.
Keep the Sauce Thick: A thick, rich meat sauce is non-negotiable. If your sauce seems thin, simmer it uncovered until it has reduced and can be spooned in layers rather than poured.
Rest for Perfect Slices: Letting the lasagna rest for 10-15 minutes after it comes out of the oven is crucial. This allows the cheese and sauce to set, so you can cut clean, beautiful portions.
Ingredient Swaps: For a smokier flavor, use smoked mozzarella (scamorza) or smoked Gouda. Ground Italian sausage can be used in place of ground beef for a bolder taste.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 520kcalCarbohydrates: 12gProtein: 35gFat: 38gSaturated Fat: 16gCholesterol: 110mgSodium: 850mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 450IUVitamin C: 15mgCalcium: 350mgIron: 3mg
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