High Protein Keto Zucchini Lasagna: Healthy Dinner (Print Version)
High Protein Keto Zucchini Lasagna offers a healthy, low-carb dinner. Layers of fresh zucchini, savory meat sauce, and cheese make a satisfying meal.
# Recipe Info:
Prep Time: 25 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 60 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: Italian
Dietary: Gluten-Free, Diabetic-Friendly
# Ingredients:
→ The Zucchini Foundation
01 -
3 lbs zucchini, thinly sliced lengthwise
→ Hearty Protein Ragu
02 -
2 tbsp olive oil
03 -
1 1/2 lbs lean ground beef (90/10)
04 -
1 medium yellow onion, diced
05 -
4 cloves garlic, minced
06 -
1 (15-oz) can crushed tomatoes (no sugar added)
07 -
2 tbsp tomato paste
08 -
1 tsp dried oregano
09 -
1 tsp dried basil
10 -
1/2 tsp red pepper flakes (optional)
11 -
Salt and black pepper to taste
→ Creamy Keto Cheeses
12 -
15 oz full-fat ricotta cheese
13 -
2 cups shredded mozzarella cheese, divided
14 -
1/2 cup grated Parmesan cheese, divided
15 -
1 large egg
16 -
1/4 cup fresh parsley, chopped
# Instructions:
01 -
Slice 3 lbs zucchini thinly lengthwise. Lay slices on paper towels, sprinkle with salt, and let sit for 15-20 minutes to draw out excess moisture. Pat dry thoroughly before assembly. This is key for a firm High Protein Keto Zucchini Lasagna for Healthy Dinner.
02 -
In a large skillet, heat 2 tbsp olive oil over medium-high heat. Add 1 1/2 lbs lean ground beef (90/10) and cook, breaking it up, until browned. Drain excess fat. Add 1 medium yellow onion, diced, and cook until softened, about 5 minutes. Stir in 4 cloves garlic, minced, and cook for 1 minute until fragrant.
03 -
Stir in 1 (15-oz) can crushed tomatoes (no sugar added), 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, and 1/2 tsp red pepper flakes (optional). Season with salt and black pepper to taste. Bring to a simmer, then reduce heat to low and cook for 10-15 minutes, allowing flavors to meld.
04 -
In a medium bowl, combine 15 oz full-fat ricotta cheese, 1 large egg, 1/2 cup grated Parmesan cheese (reserving some for topping), 1 cup shredded mozzarella cheese (reserving 1 cup for topping), and 1/4 cup fresh parsley, chopped. Mix well until all ingredients are thoroughly combined.
05 -
Preheat oven to 375°F (190°C). Spread a thin layer of the meat ragu on the bottom of a 9x13 inch baking dish. Arrange a single layer of dried zucchini slices over the ragu. Top with half of the ricotta mixture, then another layer of ragu. Repeat layers: zucchini, remaining ricotta, ragu. Finish with a final layer of zucchini.
06 -
Sprinkle the remaining 1 cup shredded mozzarella cheese and remaining grated Parmesan cheese over the top layer of zucchini. Cover the baking dish loosely with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until the cheese is bubbly and golden brown. This ensures a perfectly cooked High Protein Keto Zucchini Lasagna for Healthy Dinner.
07 -
Let the High Protein Keto Zucchini Lasagna for Healthy Dinner rest for 10-15 minutes before slicing and serving. This allows the layers to set, making it easier to cut and preventing it from falling apart, ensuring a clean presentation.
# Notes:
01 -
To prevent a watery lasagna, don't skip the step of salting and draining the zucchini slices. This draws out excess moisture, ensuring your lasagna holds its shape beautifully.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave.
03 -
For a leaner option, you can substitute the lean ground beef with ground turkey or chicken. Adjust cooking time as needed until fully cooked.
04 -
Serve this hearty lasagna with a simple side salad dressed with a light vinaigrette for a complete and balanced healthy dinner.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
large skillet
03 -
large mixing bowls
04 -
mandoline slicer or vegetable peeler
# Nutrition Facts (Per Serving):
Calories: 562 kcal
Total Fat: 36 g
Total Carbohydrate: 16 g
Protein: 45 g