Description
Discover how to make a delicious Keto Zucchini Ricotta Lasagna Bake with this easy recipe. Perfect for a low-carb, gluten-free dinner option!
Ingredients
Scale
- cooking spray
- 5 large zucchinis, thinly sliced lengthwise (375g)
- 1 tablespoon olive oil (15ml)
- 1 pound ground beef (450g)
- 5 cups (360 ml) tomato sauce
- 2 teaspoons (10 ml) salt, divided
- 1 teaspoon (5 ml) dried oregano
- 5 teaspoon (3 ml) ground black pepper
- 1 (8 ounce (227 g)) container cottage cheese
- 1 large egg
- 5 teaspoon (3 ml) ground nutmeg
- 2 cups shredded mozzarella cheese (200g)
- 25 cup grated Parmesan cheese (30g)
- aluminum foil
Instructions
- Set your oven to 375 degrees F (190 degrees C) and lightly coat an 8-inch square baking pan with cooking spray.
- Use a paper towel to blot the zucchini slices, ensuring they are dry. Place them to the side.
- In a saucepan, warm olive oil over medium-high heat. Add the ground beef and cook until it turns brown, about 5 to 8 minutes.
- Incorporate the tomato sauce, 1 teaspoon of salt, oregano, and black pepper into the beef. Let it simmer for 10 minutes, then remove from heat and set aside.
- In a mixing bowl, combine cottage cheese, the egg, the remaining teaspoon of salt, and ground nutmeg. Stir thoroughly and set aside.
- Lay down a single layer of zucchini slices in the greased baking dish. Spread half of the meat sauce on top. Add another layer of zucchini slices.
- Pour the cheese mixture evenly over this layer. Sprinkle half of the shredded mozzarella cheese on top. Add a final layer of zucchini slices.
- Top with the rest of the meat sauce, and then cover with the remaining mozzarella and Parmesan cheese. Shield the dish with aluminum foil.
- Place in the oven and bake for 30 minutes. Remove the foil and continue baking until the top achieves a golden color, about 15 more minutes.
- Serve and enjoy!
Notes
- Thoroughly pat dry zucchini slices before layering to prevent excess moisture.
- Ensure a well-textured dish by blotting zucchini with a paper towel.
- Enhance flavor by generously seasoning the beef mixture.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 424 kcal
- Fat: 27 g
- Protein: 30 g
Keywords: zucchini lasagna, ground beef, mozzarella cheese, tomato sauce, baking dish, ricotta mixture