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Keto Low Carb Lasagna
January 2, 2020
: 20 min
: 30 min
: 50 min
- 2 Zucchini
- 1/2 pound ground Beef
- Ricotta Cheese
- 1-2 cups Mozzarella Cheese
- 1 cup Low Carb Tomato Sauce
- 1/2 tbsp Garlic Powder
- 1/2 tbsp Onion Powder
- 1 pinch Pink Himalayan Salt
- 1 pinch Paprika
- 1 pinch Cumin
Slice Zucchini Long ways into thin slices.
Set Zucchini aside.
Place Ground Beef in lightly oiled frying pan.
Add dry ingredients and cook beef for 10-15 minutes or until cooked throughly.
Drain the oil from the beef and set aside.
Grill the zucchini pieces for 2 minutes on each side.
The zucchini will not be fork tender, and it’s ok.
Layer the Zucchini at the bottom of an 8 inch pan.
Add thin layer of cooked beef, and 3 teaspoons of low carb tomato sauce.
Add a thin layer or ricotta cheese.
Add a thin layer of Mozzarella cheese.
Continue to build your lasagna until you have run out of layers.
Then add a light layer of low carb tomato sauce and top with cheese.
Place in over at 400 degrees F for 30 minutes or until cheese at edges begin to brown.