Print

Creamy Keto Lasagna with Zucchini Noodles

creamy keto lasagna with zucchini noodles - featured image
Print Recipe

A creamy, low-carb lasagna using spiralized zucchini noodles instead of pasta, layered with a rich meat sauce and luscious cheese filling. Perfect for keto and low-carb diets, this dish is comforting, easy to make, and full of flavor.

Ingredients

Scale
  • 4 medium zucchinis, spiralized into noodles
  • 1 lb ground beef (80/20 preferred)
  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 14 oz canned crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp dried Italian herbs (oregano, basil, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • 1 cup ricotta cheese (whole milk)
  • 4 oz cream cheese, softened
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • A handful fresh basil, chopped (optional)
  • Garlic powder, a pinch

Instructions

  1. Spiralize 4 medium zucchinis into noodles. Place in a colander, sprinkle with about 1 tbsp salt, and let sit for 20 minutes to draw out moisture. Gently squeeze dry with a kitchen towel or paper towels.
  2. Heat 2 tbsp olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent. Add minced garlic and cook for 1 more minute until fragrant.
  3. Add 1 lb ground beef to the skillet. Break up with a spoon and cook until browned and cooked through, about 7-8 minutes. Drain excess fat if needed.
  4. Stir in 14 oz crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried Italian herbs, salt, and pepper. Reduce heat to low and simmer for 15 minutes, stirring occasionally until sauce thickens.
  5. In a mixing bowl, combine 1 cup ricotta cheese, 4 oz softened cream cheese, 1 large egg, a pinch of garlic powder, and mix until smooth. Fold in 1 cup shredded mozzarella and half of the chopped basil if using.
  6. Preheat oven to 375°F (190°C).
  7. Lightly grease a 9×13 inch baking dish. Spread a thin layer of meat sauce on the bottom.
  8. Layer one-third of the zucchini noodles over the sauce, then half of the cheese mixture, followed by one-third of the remaining meat sauce. Repeat layers once more: zucchini noodles, cheese mixture, meat sauce.
  9. Top with the remaining zucchini noodles and meat sauce. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly on top.
  10. Bake uncovered for 30-35 minutes until bubbly and golden on top.
  11. Let the lasagna rest for 10 minutes before slicing to allow layers to set.

Notes

Salt and drain zucchini noodles well to prevent soggy lasagna layers. Let lasagna rest 10 minutes after baking for easier slicing. For a golden crust, broil for 2-3 minutes at the end but watch carefully to avoid burning. Use parchment paper or lightly oil baking dish for easy removal.

Nutrition

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

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