Easy And Flavourful Keto Lasagna Recipe

This Keto Lasagna features a rich blend of seasoned ground beef, creamy ricotta, and melted mozzarella, all layered between tender zucchini and eggplant slices. Baked to golden perfection, each bite delivers a hearty, low-carb twist on a classic favourite, making it an easy and satisfying dish for any keto meal plan. If you find this recipe helpful, be sure to check out my FREE E-Book consisted of 21 more delicious and healthy Keto recipes.

Ingredients:

For the Lasagna Layers:

• 1 medium zucchini, sliced thinly lengthwise
• 1 medium eggplant, sliced thinly lengthwise
• 1 lb (450g) ground beef
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 2 cups marinara sauce (low-carb)
• 1/2 cup chopped fresh basil (optional)
• Salt and pepper to taste
• 1–2 tbsp olive oil

For the Meat Sauce:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1/2 cup tomato paste
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Preheat the Oven:

• Set your oven to 375°F (190°C).

2. Prepare the Vegetables:

• Slice the zucchini and eggplant lengthwise into thin strips.
• Brush the slices with olive oil and sprinkle with a little salt.
• Bake the vegetable slices on a baking sheet for 10–15 minutes until slightly softened. Remove from the oven and set aside.

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3. Make the Meat Sauce:

• In a large skillet, heat 1 tbsp olive oil over medium heat.
• Add diced onion and minced garlic. Cook until the onion is soft, about 3 minutes.
• Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat.
• Stir in diced tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. Simmer for 10–15 minutes, allowing flavors to meld.

4. Prepare the Cheese Mixture:

• In a bowl, combine ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, and 1 large egg. Mix well and season with a little salt and pepper.

5. Assemble the Lasagna:

• In a baking dish (about 8x8 inches), spread a thin layer of the meat sauce on the bottom.
• Place a layer of zucchini slices over the sauce.
• Spread a layer of the cheese mixture over the zucchini.
• Add a layer of meat sauce on top of the cheese mixture.
• Repeat the layers, ending with a layer of meat sauce. Top with any remaining cheese mixture and sprinkle with extra mozzarella cheese if desired.

6. Bake:

• Bake in the preheated oven for 25–30 minutes, or until the top is bubbly and golden brown.
• Let the lasagna cool for 10 minutes before slicing. This helps the layers set and makes serving easier.

7. Garnish and Serve:

• Garnish with chopped fresh basil if desired.

8. More Easy, Delicious And Healthy Keto Meals:

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Tips for Beginners:

• Slice Thinly: Thin slices of zucchini and eggplant help ensure the lasagna layers cook evenly.
• Drain Vegetables: If the zucchini or eggplant releases too much moisture, pat them dry with paper towels before layering.
• Let It Rest: Allowing the lasagna to cool slightly before serving helps it hold its shape better.

Total Time:

• Prep Time: About 20 minutes
• Cook Time: 35–45 minutes
• Total Time: Approximately 55–65 minutes

Servings:

• 4–6 (depending on portion size)

Enjoy this easy-to-make Keto Lasagna that brings together delicious layers of seasoned beef, tender vegetables, and creamy cheese in a satisfying low-carb dish!