Low Carb Beef and Zucchini Lasagna Recipe | KetoVale

Noodle-less Zucchini Lasagna

This terrific noodleless lasagne is great for low carb and keto dieters. You can also substitute zucchini with eggplant. It takes better when you slice the zucchinis as thin as you can so you can make 2-3 layers of zucchini. You can cut it lengthwise or circular pieces. It will look great when you cut a portion for serving.

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Noodle-less Zucchini Lasagna
Low Carb Zucchini Lasagna
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Dinner, Main Dish
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 1 lb Ground beef
  • 1/2 onion
  • 1 clove garlic
  • 1 tomato medium size, crushed
  • 1/2 cup mushroom
  • 2 tbsp butter
  • 2 cups shredded mozzarella cheese
  • 4 oz Parmesan cheese shredded
  • 1 large egg
  • 4 zucchini medium size, thinly sliced
  • salt and pepper to taste
  • oregano leaves optional
  • thyme leaves optional
Course Dinner, Main Dish
Cuisine Ketogenic, Low Carb
Prep Time 15 minutes
Cook Time 40 minutes
Servings
Ingredients
  • 1 lb Ground beef
  • 1/2 onion
  • 1 clove garlic
  • 1 tomato medium size, crushed
  • 1/2 cup mushroom
  • 2 tbsp butter
  • 2 cups shredded mozzarella cheese
  • 4 oz Parmesan cheese shredded
  • 1 large egg
  • 4 zucchini medium size, thinly sliced
  • salt and pepper to taste
  • oregano leaves optional
  • thyme leaves optional
Low Carb Zucchini Lasagna
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash and cut off both ends of zucchini and then slice them lengthwise into thin pices
  2. Bring a fry pan to a medium heat and add butter.
  3. Saute garlic, onion and mushroom as well as salt and pepper for 1 minutes.
  4. Add beef and tomato and cook for 3-5 minutes then simmer for 5 minutes to thicken the sauce and then remove pan from heat.
  5. Preheat oven to 325 degrees
  6. Mix egg and parmesan cheese in a medium bowl.
  7. In a baking dish, add a layer of meat at the bottom of the dish, then add a thin layer of zucchini on top, then a layer of the cheese and egg mixture. Repeat layering until we use all the ingredients.
  8. Spread shredded mozzarella cheese on top.
  9. Bake on 340 °F for 20-30 minutes or until the cheese is golden.
  10. Let sit for 3 minutes before serving.
  11. Serve with lettuce or your choice of veggies
    Zucchini Lasagna Recipe
Recipe Notes

Macros (per serving): Calories: 294 kcal – Fat: 19 g –  Net carbs: 8.3 g (total carbs: 11.2 g, dietary fiber: 2.9 g) – Protein: 23 g

KetoVale.com Team
 

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