Keto Zucchini Lasagna
Keto zucchini lasagna is gluten free a great way to sneak in vegetables into your family dinner. This keto lasagna with zucchini recipe has a couple of tricks to make this classic Italian dish less watery and more cheesy, beefy layers.
Keto Zucchini Lasagna Recipe Video
With 100s of videos and millions of views, Ketofocus is one of the most popular Keto channels on YouTube.
Zucchini Lasagna Ingredients
Keto Zucchini Lasagna Directions
Preheat the oven to 400 degrees
Make zucchini noodles
Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
Lay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes. Blot moisture out of zucchini afterwards.
Brown ground beef
While zucchini is dehydrating, add olive oil to a skillet over medium heat. Add ground beef and cook for 2-3 minutes. Season with salt, pepper, Italian seasoning and anise. Continue cooking until ground beef has cooked through. Pour in 1 cup marinara sauce. Simmer for 1-2 minutes. Remove from heat and set aside.
Make white sauce
While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.
Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles.
Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers.
Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.