A delicious, low-carb alternative to traditional lasagna, perfect for those following a ketogenic diet.
Preparation time
20min
Cooking time
35min
Ingredients
6 Servings
- 1 teaspoon basil
- 3 cloves garlic
- 500 grams ground beef
- 200 grams mozzarella cheese
- 2 tablespoons olive oil
- 50 grams parmesan cheese
- 0.5 teaspoon pepper
- 250 grams ricotta cheese
- 1 teaspoon salt
- 400 grams tomato sauce
- 2 zucchini
Directions
Step 1
Preheat the oven to 375°F (190°C).
Step 2
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant.
Step 3
Add the ground beef to the skillet and cook until browned. Drain any excess fat.
Step 4
Stir in the tomato sauce, salt, pepper, and dried basil. Simmer for 10 minutes.
Step 5
In a bowl, mix the ricotta cheese with the grated parmesan cheese.
Step 6
In a baking dish, layer the thinly sliced zucchini to cover the bottom.
Step 7
Spread a layer of the meat sauce over the zucchini, followed by a layer of the ricotta mixture.
Step 8
Sprinkle a portion of the shredded mozzarella cheese on top.
Step 9
Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese.
Step 10
Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and golden brown.
Step 11
Let the lasagna rest for 10 minutes before slicing and serving.