The Keto Lasagna recipe offers a delicious low-carb alternative to traditional lasagna, perfect for those following a ketogenic diet. It replaces traditional pasta with keto-friendly options like zucchini noodles or eggplant slices and incorporates a flavorful meat sauce, ricotta cheese, and mozzarella cheese. The preparation involves steps such as cooking the pasta substitute, making the meat sauce, layering the ingredients in a baking dish, and baking until bubbly and golden. Garnish with fresh herbs and serve with a side salad or keto-friendly bread for a satisfying meal. This recipe summary highlights the versatility and flavor of keto lasagna while encouraging experimentation with different keto-friendly variations.
Baking dish A rectangular baking dish, preferably around 9x13 inches, is ideal for layering the lasagna ingredients.
Cooking utensils Large skillet or frying pan for cooking the meat sauce
Knife and Cutting Board For slicing vegetables (if using) and other ingredients.
Grater If using block cheese, a grater will be needed to shred the cheese for layering and topping.
Aluminum Foil Used to cover the lasagna while baking to prevent excessive browning.
Oven For baking the assembled lasagna until bubbly and golden.
Optional Colander for draining excess moisture from vegetables like zucchini
Ingredients
2MediumZucchinis- Sliced Lengthwise Into Thin Strips
1 Pound (450g) Ground Beef or Turkey
1 ½ Cups (360ml) Low-Carb Tomato Sauce or Homemade Marinara
1 ½ Cups (360g) Ricotta Cheese
2 Cups (200g) Shredded Mozzarella Cheese
2Tablespoons Olive Oil
2Cloves Garlic, Minced
1Teaspoon Dried Oregano
1Teaspoon Dried Basil
Salt and Pepper to taste
Instructions
Preparing the keto-friendly pasta substitute
Slice zucchini or eggplant into thin strips.
If using zucchini, sprinkle salt over the slices and let them sit for about 10-15 minutes to draw out excess moisture. Pat dry with paper towels to remove the moisture.
Cook the pasta substitute in boiling water or sauté in a pan with olive oil until tender. Set aside.
Making the meat sauce
In a large skillet or frying pan, brown the ground beef or turkey over medium heat until cooked through.
Add minced garlic to the pan and sauté until fragrant.
Pour in the keto-friendly tomato sauce and add dried oregano, dried basil, salt, and pepper to taste.
Let the sauce simmer for about 10-15 minutes to allow the flavors to meld. Remove from Sprinkle shredded mozzarella cheese over the top layer of meat sauce.
Assembling the lasagna
Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Spread a thin layer of the meat sauce on the bottom of the dish.
Arrange a layer of the pasta substitute (zucchini or eggplant slices) over the sauce.
Spread a layer of ricotta cheese evenly over the pasta substitute.
Repeat the layers - meat sauce, pasta substitute, ricotta cheese - until you fill the baking dish, ending with a layer of meat sauce on top.
Baking the lasagna
Cover the baking dish with aluminum foil and place it in the preheated oven.
Bake for about 25-30 minutes until the lasagna is bubbly and heated through.
Remove the foil and bake for an additional 10-15 minutes or until the cheese on top is golden brown.
Let the lasagna rest for a few minutes before slicing and serving. Enjoy your Keto Lasagna!
Notes
Important Notes for Keto Lasagna Recipe:
Choose Keto-Friendly Ingredients: Ensure that all ingredients, including tomato sauce, cheese, and pasta substitutes, are low in carbs and suitable for a ketogenic diet.
Drain Excess Moisture: If using zucchini as a pasta substitute, salting and draining excess moisture is crucial to prevent the lasagna from becoming watery during baking.
Seasoning is Key: Season the meat sauce and ricotta cheese mixture generously with keto-friendly herbs and spices to enhance flavor.
Layering Technique: Layer the lasagna ingredients evenly for consistent flavor and texture in each bite.
Baking Time: Keep an eye on the lasagna while baking, as oven temperatures can vary. Covering with foil initially helps prevent excessive browning.
Resting Period: Allow the lasagna to rest for a few minutes after baking to set and make it easier to slice and serve.
Adjust Portions: Adjust ingredient quantities based on the number of servings needed and individual dietary preferences.
Storage: Leftover Keto Lasagna can be stored in the refrigerator for up to 3-4 days or frozen for longer-term storage. Reheat in the oven or microwave before serving.
Variations: Feel free to customize the recipe by adding keto-friendly vegetables like spinach or mushrooms, or using different types of cheese for variety.
Serve with Complementary Sides: Pair the lasagna with a side salad dressed in olive oil and vinegar or keto-friendly garlic bread for a complete meal.
By keeping these notes in mind, you can ensure a successful and delicious Keto Lasagna that aligns with your dietary goals and preferences.