Keto Zucchini Lasagna with Ground Beef & Ricotta

Ingredients

For the "noodle" layers:

• 2 large zucchinis, sliced lengthwise into thin strips (preferably with a mandoline)

• A little Pink Crystal Salt

• 1 tbsp Organic MCT Oil (for drizzling)

For the meat sauce:

• 400 g ground beef (preferably organic)

• 1 tbsp Organic Coconut Oil

• 1 small onion, finely chopped

• 1 clove of garlic, pressed

• 200 ml strained tomatoes (no added sugar)

• 1 tsp sweet paprika powder

• 1 tsp oregano

• Salt & pepper to taste

For the ricotta cream:

• 200 g ricotta

• 50 g grated Parmesan

• 1 egg (size M)

• 1 tsp Organic Maca Powder (optional, for creamy texture & energy)

Preparation

1. Prepare the zucchini:
   Salt the zucchini slices, let them sit for 10 minutes, then pat them dry (this draws out water). Brush with a little MCT oil.

2. Meat Sauce:
   Heat coconut oil in a pan, sauté onion & garlic until translucent. Add ground beef, brown until crumbly.
   Stir in strained tomatoes and spices, simmer for 10 minutes.

3. Ricotta Cream:
   Stir ricotta, Parmesan, egg, and maca until smooth. Season with salt & pepper.

4. Layering:
   In a baking dish, alternate layers of zucchini, meat sauce, and ricotta cream.
   Finish with a ricotta layer, sprinkle with some Parmesan.

5. Baking:
   Bake in a preheated oven at 180 °C (convection) for approx. 25–30 minutes until golden brown.
   Let rest for 5 minutes before slicing.

Tip:

This Keto Lasagna is rich in protein, fiber, and healthy fats – perfect for satisfying meals without carbohydrates. By omitting noodles, it remains light yet incredibly creamy.

• MCT Oil supports ketosis & energy.

• Zucchini provides volume & fiber.

• Ricotta & Egg provide protein & healthy fats.