Sara Louise’s Keto Beef Zucchini Lasagna


Sara Louise's Keto Beef Zucchini Lasagna

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Course Main Course
Cuisine American
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


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

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Sara is the editor of KetoFirst. She enjoys maintaining an active healthy lifestyle and along with her husband Chris, sharing her keto recipes, blog posts and fitness successes with other keto dieters from around the world.
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