The Best Zucchini Lasagna Recipe (Not Watery) - Keto and Low Carb
Zucchini lasagna is a delicious low carb, gluten-free meal, keto recipe that will make you forget about pasta. It's packed with flavor, and the zucchini is the perfect replacement for lasagna noodles. This zucchini lasagna is also freezer friendly and is an excellent quick keto dinner.
Preheat the oven to 375°F /190°C. You can watch the step-by-step video below for more guidance
Slice the zucchini into 1/8" thick slices using a mandoline and arrange them on paper towels.
Lightly salt zucchini on both sides, and set aside for 15 minutes. This step will help to remove the excess moisture.
Pat the zucchini dry with a clean paper towel.
In a medium saucepan, heat the olive oil and saute the onion and the garlic for about 2 minutes until they are soft and golden.
Add the ground beef and brown for 5-10 minutes until no longer pink. Drain the excess fat.
Add the crushed tomatoes and seasonings.
Stir to combine the ingredients. Simmer on low for 5 minutes until the sauce slightly thickens.
In a large bowl combine the mozzarella, ricotta, and parmesan.
Grease an 8X8" casserole with olive oil or cooking spray. Spread 1/2 cup of meat sauce on the bottom and top with a layer of zucchini. Over the zucchini add 1/3 of the cheese filling spreading it as even as possible. Top with sauce, another layer of zucchini, cheese and repeat until all the ingredients are used up. Sprinkle with the remaining mozzarella on top.
Cover with aluminum foil and bake for about 30-40 minutes. Uncover and bake 20 more minutes until the edges look crispy. Let it cool for about 20 minutes before slicing.