Not to be confused with my Zucchini Lasagna …
Let’s be real for a minute — my Keto Version of a Lasagna is worth it, but nobody really wants to slice zucchini into long noodles using a mandolin when you have “Zoodles” or easily just make your own with a spiralizer.
What I love about eating ketogenic is you can make it as easy and simple as you choose. Just think about some of your favorite recipes and how you can make them as complex or as quick as possible.
Yes, this can just be 5 ingredients … or you can be like me and add more — green pepper, onion, mushroom, and spinach would work … dare I say pepperoni, bacon, and sausage!
Hopefully you’ll feel inspired …
Ingredients
- 1 pound 80/20 Ground Beef
- 10 oz Whole Milk Ricotta
- 1 cup Rao’s Marinara Sauce
- 1 cup Mozzarella Cheese, shredded
- 1 Large Zucchini, spiralzed
(Zucchini Noodles) - Your choices of spices
Directions
- Preheat oven to 350 degrees.
- Brown ground beef and add marinara sauce.
- Halfway through cooking the beef, you can add other vegetables.
- Layer into a baking dish:
- “Meat Sauce”
- Zucchini Noodles
- Ricotta
- “Meat Sauce”
- Zucchini Noodles
- Ricotta
- Mozzarella
- Cover with foil and bake for 30 minutes.
- Remove foil and broil until browned.
Nutrition Facts
- Total Servings: 8
- Serving Size: 1
- Total Carbs: 4.2
- Net Carbs: 3.5g
- Fat: 17.3g
- Protein: 15.6g
🍂 New Seasonal Food Hacks:
Low-Carb Fall Favorites
I recently started making my own ricotta and this looks like a wonderful use for it!
Yum!! Do you have a link to your ricotta? Would love to try making it. Thanks for the idea!
I’m going to work on a post about it this weekend! It should go live January 8. It takes far less time than making yogurt; I wish I started making my own ricotta sooner.