Zucchini Noodle Beef Lasagna
Ingredients:
Preparation mode:
Instructions:
Preheat your oven to 350°F.
In a large pan, cook the ground beef over medium heat until it is browned and no longer pink.
Add the onion and garlic to the pan and cook until the vegetables are soft, about 5-7 minutes.
Stir in the marinara sauce, Italian seasoning, salt, and pepper.
In a 9×13-inch baking dish, layer the zucchini noodles, ground beef mixture, and cheese, starting and ending with the zucchini noodles.
Repeat the layers until all of the ingredients are used up, ending with a layer of cheese on top.
Cover the dish with foil and bake for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the lasagna cool for a few minutes before serving. Enjoy!
Footnotes:
This ketogenic zucchini noodle lasagna is a delicious and satisfying meal that is perfect for following a low-carb diet. Ground beef and cheese provide protein and healthy fats, while zucchini noodles add fiber and nutrients.
This recipe makes 6 servings, with each serving containing approximately 318 calories, 21 grams of fat, 26 grams of protein, and 8 grams of net carbs. Enjoy!
