Name: Keto Beef Zucchini Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 lb (450g) ground beef; 1 medium zucchini, sliced thinly lengthwise; 1 cup marinara sauce (no sugar added); 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; 2 cloves garlic, minced; 1 tsp Italian seasoning; Salt and pepper to taste; Fresh basil, chopped (for garnish)

Keto Beef Zucchini Lasagna

Print Recipe

All the cheesy, saucy goodness of lasagna—minus the carbs. This Keto Beef Zucchini Lasagna swaps pasta for thin-sliced zucchini, layered with seasoned beef, ricotta, and gooey mozzarella. It’s a satisfying, keto-friendly twist on a classic that hits all the right notes.

Author: MadisonReynolds
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 minutes
Yield: Serves 4
Category: dinner

Ingredients

Scale

1 lb (450g) ground beef

1 medium zucchini, sliced thinly lengthwise

1 cup marinara sauce (no sugar added)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

2 cloves garlic, minced

1 tsp Italian seasoning

Salt and pepper to taste

Fresh basil, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C).

Brown the beef with garlic in a skillet. Drain excess fat, then stir in marinara, Italian seasoning, salt, and pepper.

Lightly salt zucchini slices and pat dry to remove excess moisture.

In a baking dish, layer zucchini slices, beef sauce, ricotta, and mozzarella. Repeat layers, finishing with mozzarella and Parmesan on top.

Bake for 25–30 minutes, until bubbly and golden. Let rest 10 minutes before slicing.

Garnish with chopped basil and serve hot.

Nutrition

Calories: ~400–450 per serving
Carbohydrates: 8g
Fiber: 2g
Protein: 32g

Find it online: https://ketospoonful.com/keto-beef-zucchini-lasagna/