Name: Keto Zucchini Lasagna (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 large Zucchini; 1 lb Ground beef; 1/2 cup Onion-finely chopped; 2 cloves Garlic-minced; 24 oz Marinara sauce-sugar-free; 1 tsp Dried oregano; 1/2 tsp Dried basil; Salt and pepper to taste Salt and pepper; 15 oz Ricotta cheese; 1/4 cup Parmesan cheese-grated; 1 large Egg; 1/4 cup Fresh parsley-chopped; 2 cups Shredded mozzarella cheese

Recipe tier

A satisfying and low-carb take on lasagna, using thinly sliced zucchini instead of pasta, layered with a savory meat sauce and creamy ricotta cheese.

Total 1h 15m

Serves 6 servings

Steps 7

Ingredients 13

Soundtrack the cook

Dinner party · 89 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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Zucchini Noodles
3 large 750 g Zucchini
Meat Sauce
1 lb 450 g Ground beef
cup 120 mL Onion-finely chopped
2 cloves 6 g Garlic-minced
24 oz 710 mL Marinara sauce-sugar-free
1 tsp 5 mL Dried oregano
tsp 2.5 mL Dried basil
Salt and pepper to taste to taste Salt and pepper
Ricotta Filling
15 oz 425 g Ricotta cheese
cup 60 mL Parmesan cheese-grated
1 large 50 g Egg
cup 15 g Fresh parsley-chopped
Topping
2 cups 225 g Shredded mozzarella cheese

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C).
Prepare Zucchini Noodles: Slice zucchini lengthwise into thin strips (about -inch thick) using a mandoline or sharp knife. Lay the slices on paper towels and sprinkle with salt. Let sit for 15-20 minutes to draw out excess moisture, then pat dry.
Prepare Meat Sauce: In a large skillet, brown ground beef over medium-high heat. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10-15 minutes.
Prepare Ricotta Filling: In a medium bowl, combine ricotta cheese, grated Parmesan cheese, egg, and chopped parsley. Mix well.
Assemble Lasagna: Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of zucchini slices over the sauce, slightly overlapping. Spread half of the ricotta mixture over the zucchini. Top with about one-third of the remaining meat sauce. Repeat layers: zucchini, remaining ricotta mixture, another third of the meat sauce. Finish with a final layer of zucchini and top with the remaining meat sauce.
Bake: Cover the dish tightly with foil and bake for 30 minutes. Remove foil, sprinkle evenly with mozzarella cheese, and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving.