Hands down, this is the only thing I’ll eat when I’m on a low carb diet!

So, you’re craving that comforting hug of an Italian classic, but you’ve banished carbs from your kingdom. Fear not! Because lasagna – that saucy, cheesy, traditionally noodle-laden comfort food – has gotten a keto makeover in my kitchen today. Born in the heart of Italy, lasagna has made its way into the hearts of Americans, but not always our diet plans. But I’m all about making sure we can have our lasagna, and eat it too, minus the carb overload. If you’re threading the needle between indulging in your favorite foods and sticking to your keto goals, this recipe is your golden ticket.
Now, no lasagna is an island, and while this keto version is a hearty, standalone dish, I love serving it with a simple side salad dressed in a zesty vinaigrette. For extra greens, you might also toss up some steamed broccoli or roasted asparagus with a squeeze of lemon. Keep it light and simple – let the lasagna be the star of the show.

Keto-Friendly Zucchini Lasagna

Servings: 6

Ingredients
– 3 large zucchini, sliced lengthwise into 1/4 inch thick strips
– 1 tablespoon olive oil
– 1 pound ground beef
– 1/2 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 cup low-carb marinara sauce
– 1 cup ricotta cheese
– 1 large egg