Completely Keto Beef Zucchini Lasagna


Completely Keto Beef Zucchini Lasagna

Course: Main Course
Cuisine: Italian
Servings: 12


  • 2 Pounds ground beef
  • 12 Oz tomato paste no sugar added
  • 1 Onion chopped small
  • 6 cloves Garlic minced finely
  • 4 Tbs fresh basil chopped
  • 4 Tbs fresh oregano chopped
  • 2 Tbs Swerve Sweetener
  • 2 Tbs fresh parsley
  • 4 Large zucchini sliced into thin long strips in a mandolin
  • 3 Tsp Pink Himalayan Salt
  • 12 Oz can diced tomatoes
  • 2 Eggs
  • 1 1/2 Tsp ground black pepper
  • 1/2 Cup olive oil


  1. Preheat oven to 375
  2. Grease a rectangular or square baking dish with some olive oil
  3. In a large skillet brown beef until it is cooked through on low-medium heat
  4. Empty skillet of beef placing in a plate on the side
  5. Set skillet to a medium-high heat
  6. Saute onion in olive oil until golden
  7. Add diced tomato and stir
  8. Add tomato paste, and all spices
  9. Add 1/2 cup olive oil
  10. Add beef to skillet
  11. Pour 1/3 cup water, stir well and allow to come to a slow boil
  12. Reduce heat to low
  13. Allow to cook uncovered for 5 minutes
  14. Remove from heat
  15. Add eggs into meat mixture
  16. Prepare zucchini strips in mandolin
  17. Set 1/3 of the zucchini strips on the bottom of the baking tray
  18. Spoon half of the meat sauce on top of the zucchini evenly
  19. Lay the other 1/3 of the zucchini strips on top
  20. Spoon the rest of the meat sauce onto the zucchini
  21. Top with the rest of the zucchini strips
  22. Press zucchini strips down into the sauce
  23. Bake for 30 minutes
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