Go Back
keto-friendly lasagna

keto-friendly lasagna

Alice
A delicious, low-carb twist on a classic lasagna, perfect for those following a ketogenic lifestyle. This cheesy, meaty, and satisfying dish will keep you full while staying within your daily carb limits.
Print Recipe Pin Recipe
Course Dinner
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • Ingredients
  • For the “Noodles”
  • 2 medium zucchinis sliced thinly lengthwise
  • 1 large eggplant sliced thinly (optional)
  • 2 cups mozzarella cheese shredded
  • 2 large eggs
  • For the Meat Sauce
  • 1 lb ground beef or turkey
  • 1 tbsp olive oil
  • 2 cloves garlic minced
  • 1 cup sugar-free tomato sauce
  • 1 tsp Italian seasoning
  • ½ tsp salt
  • ½ tsp black pepper
  • For the Cheese Layer
  • 1 cup ricotta cheese
  • ½ cup Parmesan cheese grated
  • 1 large egg
  • 1 tsp garlic powder
  • ½ tsp salt
  • For Topping
  • 1 cup mozzarella cheese shredded
  • Fresh basil for garnish optional

Instructions
 

  • Step 1: Prepare the “Noodles”
  • Preheat oven to 375°F (190°C).
  • Slice zucchini and eggplant lengthwise into thin sheets.
  • Lay the slices on paper towels, sprinkle with salt, and let them sit for 15 minutes to remove excess moisture. Pat dry.
  • Bake on a parchment-lined tray for 10 minutes to prevent sogginess.
  • Step 2: Make the Meat Sauce
  • Heat olive oil in a pan over medium heat.
  • Add ground beef and cook until browned, breaking it up with a spatula.
  • Stir in garlic, sugar-free tomato sauce, Italian seasoning, salt, and black pepper.
  • Simmer for 10 minutes, stirring occasionally.
  • Step 3: Prepare the Cheese Mixture
  • In a bowl, mix ricotta, Parmesan, egg, garlic powder, and salt.
  • Stir until smooth and creamy.
  • Step 4: Assemble the Lasagna
  • Spread a thin layer of meat sauce in a baking dish.
  • Add a layer of zucchini or eggplant slices.
  • Spread a portion of ricotta cheese mixture over the noodles.
  • Sprinkle with mozzarella cheese.
  • Repeat the layers until all ingredients are used, finishing with mozzarella on top.
  • Step 5: Bake & Serve
  •  
  • Cover with foil and bake for 25 minutes.
  • Remove foil and bake for another 10 minutes until the cheese is golden and bubbly.
  • Let it rest for 10 minutes before slicing.
  • Garnish with fresh basil and serve hot!

Notes

  • Want a crispier texture? Broil for 2-3 minutes at the end.
  • Make it ahead: This lasagna can be prepped a day in advance and refrigerated.
  • Freezing tip: Store in airtight containers for up to 3 months.