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Keto Lasagna Bake

One-Skillet Keto Lasagna Bake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 460
Ingredients Method Notes

Ingredients
  

  • 3 medium zucchini (about 1 ½ lbs total)
  • 1 tsp kosher salt for zucchini, plus more to taste
  • 1 lb ground beef (85% lean)
  • ½ lb bulk Italian sausage (mild or hot)
  • ½ medium yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 ½ cups sugar-free marinara sauce
  • 1 tsp dried Italian seasoning
  • ¼ tsp black pepper
  • 1 cup whole milk ricotta
  • 1 ½ cups shredded low-moisture mozzarella
  • ½ cup grated Parmesan cheese
  • 1 large egg
  • 1 tbsp olive oil

Method
 

  1. Slice zucchini lengthwise into ¼-inch planks. Lay on paper towels, sprinkle with 1 tsp kosher salt, and let sit 15 minutes. Pat very dry.
  2. In a 10-inch oven-safe skillet over medium-high heat, cook ground beef and sausage, breaking up, until browned, about 7 minutes. Add onion, cook 3 minutes, then add garlic and cook 30 seconds. Drain excess fat if needed.
  3. Stir together ricotta, Parmesan, 1 cup mozzarella, egg, ½ tsp Italian seasoning, and a pinch of salt and pepper in a bowl.
  4. Preheat oven to 400°F (200°C). Stir marinara, remaining ½ tsp Italian seasoning, and black pepper into the meat. Bring to a simmer, then remove from heat. Layer half the zucchini, half the ricotta mixture, remaining zucchini, and remaining ricotta. Top with remaining ½ cup mozzarella.
  5. Bake 20 to 25 minutes until bubbly. Broil 2 to 3 minutes until golden. Cool 5 minutes before serving.

Notes

Letting the skillet rest off heat for a few minutes firms up the layers and makes scooping cleaner. Any sugar-free marinara works, but check the label—some brands hide added sugars. The zucchini slices should be no thicker than ¼ inch so they soften fully during the bake.