Zucchini Lasagna with Ricotta and Ground Beef

Introduction:

Craving lasagna but looking to stay low-carb? This Zucchini Lasagna with Ricotta and Ground Beef offers all the flavors of the classic Italian dish without the carbs. Thinly sliced zucchini replaces traditional pasta, layered with a rich marinara sauce, seasoned ground beef, and creamy ricotta cheese. This recipe is perfect for meal prep or a hearty dinner that keeps you on track with your keto goals.

Why You’ll Love This Recipe:

• Low-carb, high-protein, and perfect for keto diets.

• Packed with layers of rich, comforting flavors.

• A healthier alternative to traditional lasagna.

• Great for meal prep—store and reheat easily.

Ingredients:

• 3 medium zucchinis (sliced lengthwise into thin strips)

• 1 pound ground beef

• 1 cup marinara sauce (sugar-free)

• 1 cup ricotta cheese

• 1 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 2 cloves garlic (minced)

• 1 tablespoon olive oil

• 1 teaspoon Italian seasoning

• Salt and pepper to taste

• Fresh basil leaves (for garnish)

Instructions:

1. Prepare the Zucchini:

   • Preheat your oven to 375°F (190°C).

   • Lay zucchini slices on a paper towel and sprinkle with salt to draw out moisture. Let them sit for 10 minutes, then pat dry.

2. Cook the Ground Beef:

   • Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 1 minute.

   • Add ground beef and cook until browned, breaking it into small pieces. Drain excess fat.

   • Stir in marinara sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes.

3. Prepare the Ricotta Mixture:

   • In a small bowl, mix ricotta cheese, Parmesan cheese, and a pinch of salt and pepper.

4. Assemble the Lasagna:

   • Spread a thin layer of the beef and marinara mixture at the bottom of a baking dish.

   • Add a layer of zucchini slices, followed by the ricotta mixture, and then a layer of shredded mozzarella.

   • Repeat the layers, ending with a layer of mozzarella cheese on top.

5. Bake:

   • Cover the baking dish with foil and bake for 20 minutes.

   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

6. Garnish and Serve:

   • Let the lasagna cool for 5 minutes. Garnish with fresh basil leaves and serve.

Health Benefits:

• Zucchini: Low in carbs and calories, rich in fiber, and high in vitamins A and C.

• Ground Beef: A great source of protein and essential nutrients like iron and B vitamins.

• Cheese: Provides healthy fats and calcium to support ketosis and bone health.

Variations:

• Use ground turkey or chicken for a lighter version.

• Add mushrooms or spinach for extra vegetables.

• Replace ricotta with cottage cheese for a lower-fat option.

• Sprinkle red chili flakes for a spicy kick.

FAQs:

Can I make this dairy-free?
Yes! Use dairy-free ricotta and mozzarella alternatives.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Can I freeze this lasagna?
Absolutely! Assemble the lasagna, but don’t bake it. Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.