Keto Lasagna (Zucchini or Palmini noodles) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4-5 medium zucchini (or 2 cans palmini lasagna noodles)</li><li class="ingredients-single-item">500g ground beef (80% lean)</li><li class="ingredients-single-item">200g ground Italian sausage (optional)</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">400g low-carb marinara sauce (check for no added sugar)</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried basil</li><li class="ingredients-single-item">½ tsp red pepper flakes (optional)</li><li class="ingredients-single-item">450g whole milk ricotta cheese</li><li class="ingredients-single-item">300g shredded mozzarella cheese, divided</li><li class="ingredients-single-item">100g grated parmesan cheese, divided</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tbsp fresh basil, chopped (plus extra for garnish)</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">2 tbsp olive oil</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Mandoline slicer (for zucchini)</li><li class="equipment-single-item">9x13 inch baking dish</li><li class="equipment-single-item">Paper towels or clean kitchen towels</li><li class="equipment-single-item">Large skillet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C. If using zucchini, slice them lengthwise into thin strips (about 3mm thick) using a mandoline or sharp knife. If using palmini noodles, drain and rinse thoroughly under cold water to reduce the slight tangy flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For zucchini noodles: lay the slices on paper towels, sprinkle lightly with salt, and let sit for 15 minutes. The salt draws out moisture, preventing a watery lasagna. After 15 minutes, pat the zucchini dry with paper towels, pressing gently to remove as much moisture as possible.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat olive oil in a large skillet over medium heat. Add onions and cook until translucent, about 3-4 minutes. Add garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this will create bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add ground beef and Italian sausage (if using) to the skillet. Break up the meat with a wooden spoon and cook until browned and no longer pink, about 7-8 minutes. Drain excess fat if necessary, leaving about 1 tablespoon for flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir in the marinara sauce, tomato paste, dried oregano, dried basil, and red pepper flakes. Season with salt and pepper to taste. Bring to a gentle simmer and cook for 10 minutes, allowing the flavors to meld together. The sauce should thicken slightly but remain moist enough to cook through the layers.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a medium bowl, combine the ricotta, half of the mozzarella, half of the parmesan, the egg, fresh parsley, and fresh basil. Mix thoroughly until smooth and well incorporated. The egg acts as a binder, helping the cheese layer maintain its structure when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>To assemble the lasagna, spread a thin layer of meat sauce (about 120ml) on the bottom of your baking dish. This prevents the bottom layer of noodles from drying out during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Create your first noodle layer by slightly overlapping the zucchini slices or palmini noodles to cover the bottom of the dish. If your zucchini slices are particularly wide, you may need to trim them to fit.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Spread about one-third of the ricotta mixture over the noodles, followed by one-third of the remaining meat sauce. The distinct layers create the classic lasagna appearance and texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Repeat the layering process twice more: noodles, ricotta mixture, meat sauce. For the final layer, arrange your last noodles, top with any remaining meat sauce, and sprinkle with the remaining mozzarella and parmesan cheeses.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Cover the baking dish with aluminum foil, tenting it slightly so it doesn't touch the cheese. Bake for 30 minutes, then remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and golden brown. The initial covered baking allows the layers to cook through while preventing the top from burning.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Once done, remove from the oven and let the lasagna rest for at least 15 minutes before cutting. This crucial resting period allows the layers to set and the excess moisture to be absorbed, resulting in clean, picture-perfect slices rather than a collapsed mess.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Garnish with fresh basil leaves before serving. For the best texture contrast and flavor, serve while still warm but not piping hot. The lasagna will keep in the refrigerator for up to 4 days and can be frozen in individual portions for quick keto-friendly meals.</li></ol>