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5 from 4 votes

Keto Lasagna

All the flavors of lasagna without the carbs, this low carb or keto lasagna is made of zucchini noodles and is oh so delicious.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: keto
Keyword: keto lasagna, lasagna recipe, low carb lasagna
Servings: 6
Calories: 434kcal

Ingredients

Zucchini Noodles:

  • 1 zucchini large (or 2-3 smaller zucchini)
  • salt A generous amount
  • 1 cup pork rinds crushed or pork panko
  • cup parmesan
  • 1 egg
  • 1 Tablespoon milk
  • 1 Tablespoon oil of choice

The Rest

  • ½ pound ground beef
  • ½ pound ground pork or sausage
  • Salt and Pepper to taste
  • 1 cup Keto Marinara
  • 10 oz ricotta cheese
  • 1 egg large
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian Seasoning
  • 4 oz mozzarella cheese shredded

Instructions

  • Preheat oven to 425 degrees F.
  • Line a baking sheet with foil, and spray with cooking spray, set aside.
  • Use a mandolin slicer or peeler to create strips of zucchini. If the zucchini is really large, cut in half and scrape out the seedy core before creating “lasagna noodles” out of it.
  • Sprinkle a generous amount of salt over the zucchini noodles. and let sit for 15 minutes to remove excess liquid so your zucchini won’t be watery. After the 15 minutes, blot with paper towels, or rinse off and blot.
  • While zucchini is in salt, prepare the dredge by mixing the crushed pork rind/pork panko and parmesan cheese together and placing in a shallow dish.
  • Beat an egg with 1 Tablespoon of milk and place in a separate shallow dish.
  • Working in batches, dip zucchini into egg mixture, and shake to remove any excess, then place in pork rind crumb mixture to coat. Transfer coated zucchini strips to the prepared baking sheet.
  • Bake zucchini for 15 minutes, then remove from oven and turn oven down to 350 degrees F.
  • Meanwhile, brown ground beef and ground pork in a pan and season with salt and pepper. Set aside.
  • Mix ricotta, 1 egg, garlic powder, onion powder, and Italian seasoning together in a large bowl. Set aside.
  • When zucchini is done baking, assemble lasagna in a 9x5 inch loaf pan or casserole dish, by layering marinara, zucchini, ricotta, meat, marinara, zucchini, ricotta, meat, mozzarella.
  • Cover with foil and bake for 20-30 minutes, until warmed through and bubbly. Broil uncovered for 2-3 minutes to brown the top.

Nutrition

Calories: 434kcal | Carbohydrates: 7g | Protein: 30g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 156mg | Sodium: 405mg | Potassium: 386mg | Fiber: 1g | Sugar: 1g | Vitamin A: 526IU | Vitamin C: 6mg | Calcium: 293mg | Iron: 2mg