Ingredients:
For the Meat Sauce:
- 1 lb ground beef (or Italian sausage)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup sugar-free marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
For the “Noodles”:
- 2 large zucchinis, sliced lengthwise into thin strips
(Alternatively, use a cheese-based keto dough; recipe included below)
For the Cheese Layers:
- 1 cup ricotta cheese
- 1 large egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 tsp dried parsley (optional)\
Free Keto Meal Plan : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE
Instructions:
- Prepare the “Noodles”:
If using zucchini, sprinkle the slices lightly with salt and place them on a paper towel. Let them sit for 15–20 minutes to draw out moisture. Pat them dry before assembling.Optional Keto Dough “Noodles”:- Mix 1 1/2 cups shredded mozzarella cheese, 2 oz cream cheese, and 1 cup almond flour. Microwave the cheese until melted, mix in the almond flour, and knead into a dough. Roll out into thin sheets and cut to fit your baking dish.
- Cook the Meat Sauce:
In a skillet over medium heat, cook the ground beef (or sausage) until browned. Add the onion and garlic, and sauté until fragrant. Stir in the marinara sauce, Italian seasoning, red pepper flakes, salt, and pepper. Simmer for 5–10 minutes. - Prepare the Cheese Mixture:
In a bowl, mix the ricotta cheese, egg, Parmesan cheese, and parsley (if using). - Assemble the Lasagna:
Preheat your oven to 375°F (190°C). In a greased 9×13-inch baking dish, spread a thin layer of meat sauce. Add a layer of zucchini slices or keto noodles. Spread a layer of the ricotta mixture, followed by shredded mozzarella. Repeat the layers, finishing with mozzarella on top. - Bake:
Cover the lasagna with foil and bake for 25 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden brown. - Rest and Serve:
Allow the lasagna to rest for 10–15 minutes before slicing. Garnish with fresh basil or parsley, if desired, and serve warm.
Tips for Perfect Keto Lasagna:
- Reduce moisture: For zucchini noodles, pat them dry thoroughly to avoid watery lasagna. Baking them briefly before assembling can also help.
- Cheese-based noodles: If you prefer a pasta-like texture, the keto dough option provides a sturdier, bread-like layer.
- Make ahead: This lasagna freezes beautifully. Assemble it and freeze unbaked for up to 3 months. Bake directly from frozen, adding extra time as needed.
This homemade keto lasagna is a crowd-pleaser that proves you can enjoy Italian comfort food without the carbs. It’s hearty, cheesy, and packed with flavor—perfect for any occasion! 😋😍
