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Keto Beef Zucchini Lasagna

Keto Beef Zucchini Lasagna: Evolv Total Reboot Phase One Recipe

Keto Beef Zucchini Lasagna is delicious and well worth the time to make 2. Freeze one and bake one! Six Large Servings 716 cal, 14g carb, 52g fat, 48g protein or 12 small servings

Course Main
Cuisine Canadian
Keyword Casserole
Prep Time 2 hours 45 minutes
Cook Time 1 hour
Total Time 3 hours 45 minutes
Servings 6
Calories 716 kcal
Author Valerie Lugonja


Ingredients for Sauce

  • 1 ½ tablespoons olive oil
  • 180 grams yellow onion diced
  • 12 grams garlic clove minced
  • 850 grams ground beef
  • 50 grams tomato paste
  • 2 teaspoons dried basil
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup water

Ingredients for Keto Zucchini Pasta

  • 1 large zucchini thinly sliced, lengthwise

Ingredients for Cheese Topping

  • 2 cups crème fraîche or sour cream
  • 150 grams shredded mozzarella cheese
  • 60 grams grated parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon dried oregano or 2 tablespoons fresh parsley leaves minced


Instructions for Zucchini (to be done in advance)

  1. Lightly salt slices on both sides; set aside in bowl for 2-3 hours
  2. Drain liquid; pat zucchini slices dry or roll in thick tea-towel to eliminate as much moisture as possible

Instructions for Meat Sauce

  1. Sauté beef in 1 tablespoon of olive oil with onion and garlic in heavy pan over medium heat until browned; add tomato paste and spices
  2. Stir thoroughly; add water and bring to a boil, lowering heat to simmer for least 15-25 minutes until liquid has evaporated
  3. Preheat the oven to 400°F (200°C)

Instructions for Cheese Sauce

  1. Reserve 2 tablespoons of Parmesan cheese; combine shredded cheese with sour cream and remaining Parmesan
  2. Add salt and pepper and stir in dried basil

Instructions for Putting it all Together

  1. Greased a 9" x 9" baking dish with ½ tablespoon olive oil; place lasagna 1/3 meat mixture in bottom of pan
  2. Cover with thin slices of zucchini; repeat ending with meat layer
  3. Spread cheese sauce mixture over meat and sprinkle with remaining Parmesan
  4. Bake in the oven for about 30 minutes or until nicely browned; cool for 15 minutes before slicing

Instructions for Serving or Freezing

  1. Slice into 9 equal portions and serve with crisp green salad
  2. Refrigerate, then wrap leftover individual portions in plastic wrap, place in labeled and dated freezer and freeze for up to three months.

Recipe Notes

6 Large Servings: 716 cal, 14g carb, 52g fat, 48g protein

12 Small Servings: 358 cal, 7g carb, 26g fat, 24g protein