Keto Zucchini Lasagna

Ingredients

• 3 large zucchini, sliced lengthways 4 mm thick
• 700 g ground beef (80/20)
• 400 g chopped tomatoes or passata (no added sugar)
• ½ onion, finely diced
• 4 cloves garlic
• 250 g full-fat cottage cheese (or ricotta)
• 1 egg
• 200 g grated mozzarella
• 40 g grated parmesan
• 1 tbsp olive oil (cooking fat)
• Dried oregano, basil, salt, pepper, chilli flakes

Method

1. Salt the zucchini slices, leave 20 minutes, then pat very dry — this is what stops a watery lasagna.
2. Brown the beef in the olive oil, add onion and garlic for 3 minutes, then the tomatoes and herbs. Simmer 15 minutes until thick.
3. Mix the cottage cheese with the egg, parmesan and pepper.
4. Layer in a 20 × 30 cm dish: ragù, zucchini, cheese mixture, mozzarella — three times, ending with ragù and mozzarella.
5. Bake at 190 °C for 35–40 minutes until bubbling. Rest 10 minutes before cutting.

Nutrition per serving

Calculated from USDA FoodData Central values for the weights listed; cooking fat counts 70% as eaten (our method). Seasonings are not counted. One serving is 41% of a 20 g net-carb day.

Fitting it to your macros

Need more protein? Increase the main protein ingredient by a third. Need more fat to stay full? Add butter, olive oil or avocado on the plate. The keto macro calculator gives your own daily targets, and Ketora can build a full week around recipes like this.