Keto Zucchini Lasagna: A Low-Carb Twist on a Classic Dish

Are you craving a hearty, cheesy lasagna but want to stick to your low-carb keto diet? Look no further than this delicious Keto Zucchini Lasagna recipe. By swapping out traditional lasagna noodles for thinly sliced zucchini, you can enjoy all the flavors and textures of a classic lasagna with a healthy twist.

Ingredients:

• 2 large zucchinis, sliced lengthwise into thin strips
• 1 lb. ground beef
• 1 jar of your favorite low-carb marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 tbsp. olive oil

Instructions:

1. Preheat your oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and garlic, cooking until the beef is browned and cooked through. Drain any excess fat.
3. Add the marinara sauce, oregano, basil, salt, and pepper to the skillet with the beef. Stir to combine and let simmer for 10 minutes.
4. In a separate bowl, mix together the ricotta, Parmesan, and half of the shredded mozzarella.
5. Spread a thin layer of the meat sauce on the bottom of a 9x13 inch baking dish. Layer zucchini slices on top of the sauce. Spread a layer of the cheese mixture over the zucchini. Repeat layers until all ingredients are used up, ending with a layer of cheese on top.
6. Sprinkle the remaining shredded mozzarella on top of the lasagna.

7. Cover the baking dish with foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the cheese is melted and bubbly.
8. Let the lasagna cool for a few minutes before slicing and serving.