If you’re following a keto diet, you might think lasagna is no longer an option for you. It’s true, traditional lasagna is packed with carbs but I have an option for you! This keto lasagna recipe brings all the classic, comforting flavors of traditional lasagna while keeping it low-carb and guilt-free. It’s perfect for a hearty family dinner, meal prep for the week, or even impressing friends who might not even realize its keto lasagna. As someone who is diabetic, this recipe is also better for me because I do not have to worry about all of the carbohydrates in it. I also have a full video of me making it on my YouTube Channel.
Zucchini Lasagna
Instead of pasta, this recipe uses zucchini to make it keto friendly and low carb. You should always wash your zucchini when you bring it home from the grocery store. I have full instructions for how to wash and store zucchini in my brand new book, the Zero Waste Produce Guide. Depending on the size of the zucchini it will stay fresh for a few weeks to a few months when stored correctly! In this recipe, I use zucchini from the store that I have kept in my crisper drawer until I was ready to use them.
Keto Lasagna Ingredients
If you are trying to make this lasagna truly keto friendly you will want to check the ingredients in your tomato sauce to ensure that you are avoiding any added sugar, or use homemade tomato sauce.
Storing Extra Ingredients
If you have extra cheese from your recipe you can store it in a glass jar with a metal lid in your refrigerator. This will keep it fresh for about two months! I transfer most of my dairy products into glass jars which helps to keep my fridge more organized and more importantly, it keeps the items fresher longer. You can learn more about that and my fridge organization process in this YouTube Video.
Using Keto Lasagna for Meal Prep
There’s three ways to use this meal for meal prep. First, you can save the leftovers in the fridge or freezer to eat for meals later in the week. You could also take the entire pan of lasagna and freeze it. This allows you to just take it out and bake it when you need it. Finally, you could make individual sized lasagna’s in these Souper Cubes ceramic containers to do the same thing, except in single size portions. Choose whatever option works best for you and your family. I enjoy having meals in the freezer to stop us from wanting to pick up take out on days when I don’t feel like cooking.
Watch Me Make Keto Lasagna
Click below to watch my YouTube Video where I show the entire process of making this keto friendly lasagna!
Keto Friendly Lasagna
Ingredients
- 5 medium sized zucchini
- 2 medium sized squash
- 2 lbs ground beef
- 32 oz tomato sauce
- 32 oz ricotta cheese
- 3 T fresh basil
- 3 T fresh parsley
- 1 cup Parmesan cheese
- 1 T garlic powder
- 1 egg
- 6 cups mozzarella cheese
Instructions
- Preheat oven to 375 degrees
- Slice zucchini into thin slices
- Place on a baking sheet and sprinkle with salt
- Bake in the oven at 375 for 3 minutes on each side
- Cook ground beef in a large pan
- Add one cup of tomato sauce to cooked ground beef, mix well
- Finely chop basil and parsley
- Add chopped herbs to ricotta cheese along with 1 egg
- Add garlic powder and ½ cup parmesan cheese to ricotta and mix well
- In a large 11x14 baking pan, layer ingredients
- Begin with sauce at the bottom, then zucchini, meat, ricotta, and repeat
- Top with mozzarella cheese and a sprinkle of parmesan cheese.
- Cover with foil and bake on a baking sheet at 375 for 40 minutes or put into the fridge or freezer if you are baking it later
- Allow to rest 10 minutes before serving
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