Description

This keto lasagna recipe uses zucchini ribbons instead of noodles, layered with ground beef or turkey, rich Alfredo sauce, and a blend of cheeses, creating a hearty and satisfying low-carb meal perfect for busy weeknights.

Ingredients

2.5 medium Zucchini (600g), thinly sliced
15 oz (425g) Ricotta Cheese, full-fat
2 cups (220g) Shredded Mozzarella
0.5 cup (50g) Parmesan
1 lb (450g) Ground Beef or Turkey
1 cup (240ml) Keto-Friendly Alfredo Sauce
2 cloves Garlic, minced
1 tsp Dried Italian Herbs
Salt, to taste

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Instructions

Prepare Zucchini Ribbons: Slice zucchini thinly using a mandoline or peeler. Lightly salt, then let sit 10-15 minutes to draw moisture; pat completely dry. This ensures a firm finished dish.
Brown the Meat: In a large skillet, cook ground beef or turkey with garlic until browned and crumbled. Ensure no pink remains. Drain excess fat for savory flavor.
Assemble Layers in a 9×13 Dish: Spread a thin layer of Alfredo sauce. Layer zucchini, then half the meat, ricotta, and mozzarella/Parmesan. Repeat layers, finishing with cheese on top.
Bake to Perfection: Bake at 375(deg)F (190(deg)C) until bubbling and golden brown edges appear (30-40 minutes). If cheese isn’t browning, broil for 2-3 minutes.
Rest Before Serving: Let the lasagna rest 10 minutes out of the oven. This helps layers set, making it slice beautifully.

Notes

Using a mandoline speeds up zucchini slicing. Store-bought keto-friendly Alfredo sauce is a fantastic shortcut for this high-protein meal. If cheese isn’t browning sufficiently, broil for 2-3 minutes. Allowing the lasagna to rest helps layers set for clean slices.

Prep Time: 40 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (180 g)
Calories: 450 calories
Sugar: 2 g
Sodium: 600 mg
Fat: 32 g
Saturated Fat: 15 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 3 g
Protein: 30 g
Cholesterol: 100 mg