Dairy-Free Keto Lasagna with Zucchini Noodles

Ingredients

• about 450 g Ground beef
• 4 large Zucchini
• 1 medium Onion
• 3 cloves Garlic
• 1 28-oz can Crushed tomatoes
• 2 tablespoons Tomato paste
• 2 teaspoons Italian seasoning
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1 cup Dairy-free ricotta cheese
• 1 cup Dairy-free mozzarella

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 190°C.
2. 2Spiralize or slice zucchini into thin noodles. Salt the noodles and let sit for 20 minutes to draw out excess moisture. Pat dry.
3. 3Brown ground beef in a large skillet over medium heat. Drain any excess fat.
4. 4Add chopped onion and garlic to the skillet and cook until softened, about 5 minutes.
5. 5Stir in crushed tomatoes, tomato paste, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 15 minutes.
6. 6In a bowl, mix dairy-free ricotta cheese (cashew-based) with salt and pepper to taste.
7. 7In a baking dish, layer zucchini noodles, meat sauce, and dairy-free ricotta cheese. Repeat layers until all ingredients are used.
8. 8Top with dairy-free mozzarella cheese.
9. 9Bake for 30 minutes, or until bubbly and heated through.
10. 10Let cool for 10 minutes before serving.

Substitutions

Related Guides