Low Carb Keto Lasagna Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside. Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off the heat.
• Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl. Place the meat mixture in an 8x8-inch oven-safe casserole dish. Spread the cheese mixture over the meat and sprinkle with remaining 1 cup mozzarella cheese.
• Bake until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
• Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
• Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
• Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.