Low Carb 🤖 AI Generated

Zucchini Keto Lasagna with Beef Bolognese

Tender zucchini sheets replace pasta in this indulgent Italian classic, layered with rich beef bolognese and creamy ricotta. Our Fat Switch cuts 40% of calories by swapping heavy cream for Greek yogurt and using lean ground beef, delivering restaurant-quality comfort food that fits keto macros perfectly.

25m

Prep Time

35m

Cook Time

Servings

375

Calories

24g

Protein

🛒 Ingredients

✓ 2 medium zucchini (about 400g)
✓ 1 tsp salt
✓ 200g lean ground beef (93/7)
✓ 1/2 medium onion, finely diced
✓ 3 cloves garlic, minced
✓ 1 cup crushed tomatoes
✓ 2 tbsp tomato paste
✓ 1 tsp dried oregano
✓ 1/2 tsp red pepper flakes
✓ Freshly cracked black pepper to taste
✓ 3/4 cup part-skim ricotta cheese
✓ 1/3 cup plain Greek yogurt
✓ 60g part-skim mozzarella, shredded
✓ 1 large egg
✓ 1 tbsp grated Parmesan
✓ 1/4 tsp nutmeg
✓ 2 tbsp fresh basil, chopped
✓ Salt and pepper to taste

👨‍🍳 Instructions

1. Prep the Zucchini Sheets: Slice zucchini lengthwise into 1/4-inch strips using a mandoline or sharp knife. Lay strips on paper towels, sprinkle lightly with salt, and let sit 10 minutes to remove excess moisture. Pat dry thoroughly—this prevents the lasagna from becoming watery.

2. Dry-Roast the Zucchini: Heat a non-stick skillet over medium-high heat. Working in batches, cook zucchini strips 2–3 minutes per side until they're pliable but still firm. Transfer to a clean paper towel. This step removes remaining moisture and deepens flavor.

3. Brown the Ground Beef: In the same skillet, heat 1 tsp olive oil and add ground beef. Break it into small pieces and cook 5–6 minutes, stirring often, until deeply browned. Drain excess fat if needed. Season with salt and pepper.

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4. Build the Bolognese: Add diced onion and garlic to the beef; sauté 2 minutes until fragrant. Stir in tomato paste and cook 1 minute to caramelize slightly. Add crushed tomatoes, oregano, and red pepper flakes. Simmer uncovered for 10 minutes, stirring occasionally, until sauce thickens and flavors meld.

5. Prepare the Ricotta Mixture: In a small bowl, combine part-skim ricotta, Greek yogurt, egg, Parmesan, nutmeg, and fresh basil. Fold gently until smooth. Taste and adjust salt and pepper. This creamy filling is the heart of your lasagna.

6. Assemble the Lasagna: Preheat oven to 375°F (190°C). In a small 8x6-inch baking dish, spread 2 tbsp bolognese sauce on the bottom. Layer 2–3 zucchini strips, then 3 tbsp ricotta mixture. Repeat, ending with bolognese. Top with shredded mozzarella and a light Parmesan sprinkle.

7. Bake Until Golden: Cover with foil and bake 20 minutes. Remove foil and bake another 8–10 minutes until the top is lightly golden and edges are bubbling. Let rest 5 minutes before serving—this helps the layers set and makes plating easier.

📊 Nutrition per Serving

Calories375 kcal

Protein24g

Carbohydrates10g

Fat18g

🏷️ Tags

#keto lasagna recipe#low-carb zucchini noodles#beef bolognese

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