If you're looking for a delicious and healthy twist on classic lasagna, look no further than this keto zucchini lasagna recipe. Made with thinly sliced zucchini instead of pasta noodles, this low carb lasagna is packed with flavor and nutrients. Plus, it's easy to make and perfect for meal prep!
To start, thinly slice your zucchinis and set them aside. Next, brown your ground beef in a large skillet with garlic and onion. Add in your favorite low carb tomato sauce and let it simmer for a few minutes.
Now it's time to assemble the lasagna. Start by layering your zucchini slices in a single layer on the bottom of a baking dish. Add a layer of your ground beef and tomato sauce mixture on top, followed by a layer of shredded mozzarella cheese. Repeat these layers until you've used up all of your ingredients.
Bake your keto zucchini lasagna in the oven at 375 degrees for about 30 minutes, or until the cheese is melted and bubbly. Once it's done, let it cool for a few minutes before slicing and serving.
This keto zucchini lasagna is the perfect dish for anyone looking to indulge in a classic comfort food without the carbs. It's packed with flavor and nutrients, and it's easy to make ahead of time for meal prep. Give it a try today!
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