tasty keto lasagna

Name: Tasty Keto Lasagna
Prep time: 30 min
Cook time: 45 min
Yield: 6
Cuisine: Italian
Ingredients: 3 clove(s) garlic, chopped; 1 medium onion; 2 tablespoon(s) Italian seasoning; 2 tablespoon(s) garlic powder; 1/2 teaspoon(s) salt; 1 can(s) tomato sauce (15 oz); 1 pound(s) mild Italian sausage; 1 pound(s) grass-fed ground beef; 2-3 large zucchini; 1 - egg; 1 package(s) ricotta cheese (8 oz); 12 ounce(s) bag of finely shredded Parmesan cheese; 12 ounce(s) bag of shredded mozzarella

(4 RATINGS)

724 Pinches 9 Photos

Deni Elwood

The Villages, FL

Updated on Jul 9, 2021

Best lasagna I've had since going Keto!! So good my family asks for it all the time.

Rate

Tasty Keto Lasagna baked until golden brown.

Blue Ribbon Recipe

If you're following a low-carb diet, add this Keto zucchini lasagna to your weekly menu. You don't even miss the noodles. It has a delicious balance of Italian flavors. Italian sausage adds another flavor dimension to the dish. You could easily substitute with your favorite sausage. Add all the layers of cheesy goodness and you have a tasty low-carb lasagna.

— The Test Kitchen

prep time 30 Min

cook time 45 Min

method Convection Oven

yield 6-8 serving(s)

Ingredients

3 cloves garlic, chopped
1 medium onion
2 tablespoons Italian seasoning
2 tablespoons garlic powder
1/2 teaspoon salt
1 can tomato sauce (15 oz)
1 pound mild Italian sausage
1 pound grass-fed ground beef
2-3 large zucchini
1 - egg
1 package ricotta cheese (8 oz)
12 ounces bag of finely shredded Parmesan cheese
12 ounces bag of shredded mozzarella

How To Make tasty keto lasagna

Step 1

Preheat oven for 350 degrees. Heat pan and add olive oil, garlic, and chopped onion. Cook until the onion is transparent. Add sausage and ground beef and cook until done. Drain any liquid off the meat before adding tomato sauce.

Step 2

Add tomato sauce, Italian seasoning, and garlic salt. Sauté for 15 minutes. The meat sauce will be very thick and not runny. The zucchini will provide more liquid.
Step 3

While sauce is sauteeing, slice zucchini in long thin slices. I leave skins on. In a small bowl whisk the egg with the ricotta cheese. Lay one layer of zucchini at bottom of the 9x12 baking dish.
Step 4

Spoon some ricotta/egg mixture over zucchini.
Step 5

Spread 1/3 shredded Parmesan on top of the ricotta.
Step 6

Add 1/3 of meat sauce on top of the ricotta.
Step 7

Then add 1/4 mozzarella on top of meat sauce. Then form another two layers ending up with mozzarella on the top layer.
Step 8

Put the pan in the oven for 40-45 minutes. Remove from oven and let rest for fifteen minutes before serving. Enjoy!!
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