keto zucchini lasagna

This Zucchini Lasagna recipe is a low carb lasagna recipe that is so loaded with flavor you won’t even miss the pasta! With layers of zucchini noodles in place of noodles, cheese, and meat this zucchini lasagna is the perfect low carb dinner meal! Serve with a side salad for a full meal!

keto zucchini lasagna

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Yield

Time

80 minutes

6 servings

Ingredients

– Zucchini – Pasta Sauce – Ground Beef – Italian Seasoning – Ricotta Cheese – Cottage Cheese – Mozzarella Cheese – Eggs – Cooked Spinach

Using a vegetable peeler slice the zucchini lengthwise, so you end up with slices of zucchini. Over medium-high heat in a medium-sized skillet, add ground beef and Italian seasoning. Drain and set aside. In a medium bowl, combine the ricotta cheese, cottage cheese, egg, yolk, and spinach. Mix until well combined.

Place a 1/2 cup of tomato sauce in the bottom of the dish in a single layer. Begin layering zucchini noodles, ricotta mixture, and meat mixtures until the last layer is zucchini noodles. Cover evenly with mozzarella cheese, and tent pan with aluminum foil. Bake covered for 30 minutes, and bake for an additional 15 uncovered. Allow lasagna to cool for 15 minutes before serving!

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