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Creamy Keto Lasagna with Zucchini Noodles

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A low-carb, creamy keto lasagna made with thin zucchini noodles, rich meat sauce, and a velvety cheese mixture. Perfect for keto and low-carb diets, this comforting dish is quick and easy to prepare.

Ingredients

Scale
  • 4 medium zucchinis, sliced lengthwise into thin noodles
  • 1 pound ground beef (85% lean)
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes, no added sugar
  • 2 tablespoons tomato paste
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • 1 cup whole-milk ricotta cheese
  • ½ cup small-curd cottage cheese
  • 2 cups shredded mozzarella cheese (part-skim or whole milk)
  • ½ cup grated Parmesan cheese
  • 1 large egg, room temperature
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil or parsley, chopped (optional, for garnish)

Instructions

  1. Slice the zucchinis lengthwise into thin noodles about ⅛ inch thick using a mandoline or knife. Lay them flat on a baking sheet or colander, sprinkle generously with about 1 teaspoon salt, and let sit for 15-20 minutes to draw out moisture. Gently squeeze the noodles in a clean towel to remove excess water.
  2. Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add ground beef and cook, breaking it up, until browned and cooked through, about 7-8 minutes.
  3. Stir in crushed tomatoes, tomato paste, dried Italian herbs, salt, and pepper. Simmer on low heat for 15 minutes, stirring occasionally. Add a splash of water if sauce becomes too thick.
  4. In a medium bowl, combine ricotta cheese, cottage cheese, grated Parmesan, egg, and half of the shredded mozzarella. Mix until smooth and creamy. Season with salt and pepper.
  5. Preheat oven to 375°F (190°C).
  6. Spread a thin layer (about ½ cup) of meat sauce on the bottom of a 9×13-inch baking dish. Layer zucchini noodles evenly over the sauce. Spread a generous layer of the cheese mixture over the noodles, then spoon more meat sauce on top. Repeat layers, finishing with shredded mozzarella on top.
  7. Cover the baking dish tightly with foil and bake for 25 minutes. Remove foil and bake uncovered for another 15 minutes or until cheese is bubbly and golden brown.
  8. Let the lasagna rest for 10 minutes before slicing to help it set.

Notes

Salting and squeezing the zucchini noodles is crucial to prevent watery lasagna. Use whole-milk cheeses for better melt and creaminess. Let the lasagna rest after baking to firm up for easier slicing. If top browns too quickly, tent with foil. For dairy-free options, substitute with almond or cashew-based cheeses but expect texture changes.

Nutrition

Keywords: keto lasagna, low-carb lasagna, zucchini noodles, creamy lasagna, keto dinner, low-carb dinner, keto recipe, gluten-free lasagna

Find it online: https://blixfood.com/creamy-keto-lasagna-with-zucchini-noodles-easy-low-carb-recipe/