Gluten-free Zucchini Lasagna





– Slice the zucchini into 1/8″ thick slices using a mandoline and arrange them on a plate lined with paper towels.

In a medium saucepan, heat the olive oil and saute the onion and the garlic for about 2 minutes.

 Add the ground beef and cook for 10 minutes until no longer pink. Drain any excess fat.

– Add the tomato sauce and seasonings and mix until well combined.  Simmer on low for 5 minutes until the sauce slightly thickens.

–Combine the mozzarella, ricotta, and parmesan in a mixing bowl.

Assemble the keto zucchini lasagna.

Sprinkle with the remaining mozzarella on top.

Cover with aluminum foil and bake for about 30 minutes. Uncover and bake for 20 more minutes until the edges look crispy. 

I'm so excited you are here. I’m the girl behind MyKetoPlate. I am a proud keto blogger beginner, sharing my favorite keto recipes. Here you can find only easy, healthy, low carb recipes 

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