Easy Keto Lasagna with Cottage Cheese Recipe

When you think of lasagna, you probably picture gooey cheese, layers of pasta, and a warm, comforting meal that hits all the right spots. But if you’re on the keto diet, traditional lasagna with carb-heavy noodles is a big no-go. That’s where Keto Lasagna with Cottage Cheese comes in—it gives you all the rich flavors and cheesy satisfaction you crave without the carbs. This version swaps out the pasta for thinly sliced zucchini and replaces ricotta with cottage cheese, making it lighter on the carbs but just as indulgent.

If you’re skeptical, thinking cottage cheese in lasagna sounds odd, just hold tight. It’s a secret weapon that adds creaminess and protein while keeping your keto goals intact. Plus, cottage cheese has fewer carbs than ricotta, making it a perfect swap when you’re watching those macros.

Ready to dive in? Let’s break down this easy, keto-friendly recipe that’ll have you ditching the noodles without a second thought.

Why Use Cottage Cheese in Keto Lasagna?

Cottage cheese may not be what you normally think of when it comes to lasagna, but it’s a rockstar in the keto kitchen. Here’s why:

• Low in Carbs: Cottage cheese typically has around 3-4 grams of carbs per half-cup serving, making it ideal for keto. Ricotta, on the other hand, can have 5-6 grams or more.
• High in Protein: Cottage cheese is loaded with protein (about 12-14 grams per serving), so it keeps you full longer.
• Creamy Texture: Once it’s baked, cottage cheese turns super creamy, blending perfectly with the layers of zucchini and meat sauce.
• Less Fat if You Want It: While we love full-fat cottage cheese for keto, you can choose a lower-fat version if you’re balancing your fat intake for the day.

Ingredients You’ll Need

This recipe is all about simple, fresh ingredients that pack a punch of flavor without any unnecessary carbs. Here’s what you need to whip up your keto lasagna:

Lasagna Layers:

• 2 medium zucchinis, thinly sliced lengthwise (about 1/8 inch thick)
• 1/2 cup full-fat cottage cheese
• 1 cup shredded mozzarella cheese (you can never have too much cheese, right?)

Meat Sauce:

• 1/2 pound ground beef (or substitute ground turkey if you prefer)
• 1 cup sugar-free marinara sauce (watch out for hidden sugars here!)
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper, to taste

Optional Extras:

• Fresh basil for garnish
• Parmesan cheese for extra cheesy goodness on top

Step-by-Step Instructions

Let’s jump right into making this easy keto lasagna. It’s broken down into manageable steps so you can get dinner on the table without too much fuss.

1. Prep the Zucchini “Noodles”

Zucchini is the perfect keto-friendly replacement for pasta, but to avoid a watery mess, there’s a small trick: you need to draw out some of the moisture from the zucchini before layering it in the lasagna.

• Slice the zucchinis lengthwise using a sharp knife or a mandolin for thin, even slices.
• Sprinkle a bit of salt on each side of the slices and let them sit on a paper towel for about 10-15 minutes. The salt will help draw out the moisture.
• Afterward, pat them dry with a clean paper towel to get rid of any excess water.

2. Cook the Meat Sauce

Now onto the meaty goodness!

• Heat a skillet over medium heat and add the ground beef. Cook until browned, breaking it up into small crumbles as it cooks.
• Drain off any excess fat from the skillet (especially if you’re using beef with a higher fat content).
• Stir in the marinara sauce, garlic powder, Italian seasoning, salt, and pepper. Let it simmer for about 5 minutes, allowing all the flavors to come together.

Pro Tip: If you like your lasagna with a little heat, add a pinch of red pepper flakes to the meat sauce for a spicy kick!

3. Assemble the Lasagna

Now that the zucchini’s prepped and the meat sauce is ready, it’s time to build your keto lasagna. Preheat your oven to 375°F (190°C).

• In a baking dish (8×8 or similar size), spread a thin layer of the meat sauce on the bottom to keep the zucchini from sticking.
• Lay down your first layer of zucchini slices, overlapping them slightly to cover the bottom of the dish.
• Add a layer of meat sauce on top of the zucchini, followed by small dollops of cottage cheese. Use the back of a spoon to gently spread the cottage cheese out a bit.
• Sprinkle some shredded mozzarella over the top.
• Repeat the layers: zucchini, meat sauce, cottage cheese, and mozzarella, until all the ingredients are used up. You should end up with 2-3 layers.
• Finish with a generous layer of shredded mozzarella on top for that beautiful golden crust we all love.

4. Bake It

Pop your lasagna into the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the zucchini is tender. If you want that top layer of cheese to get nice and golden, broil it for an extra 2-3 minutes at the end—but keep a close eye so it doesn’t burn.

5. Let it Rest

Once your lasagna is out of the oven, resist the urge to dig in right away. Let it rest for about 5-10 minutes. This will give the layers time to set up and make slicing easier (plus you won’t burn your mouth!).

6. Garnish and Serve

Sprinkle some fresh basil over the top for a burst of flavor and color. If you’re feeling extra cheesy, you can grate some fresh Parmesan on top as well.

Serve slices with a side of your favorite low-carb salad or roasted veggies, and you’ve got a meal that’s as satisfying as it is healthy.

Customizing Your Keto Lasagna

One of the best parts about this keto lasagna recipe is how flexible it is. You can tweak it to suit your tastes or whatever you have on hand. Here are a few ideas for switching things up:

• Try Eggplant Instead of Zucchini: If you’re not a fan of zucchini or just want to mix it up, eggplant slices work just as well. Just prep them the same way by salting and drying them before layering.
• Add Veggies: Want to pack in more greens? Add sautéed spinach, mushrooms, or even diced bell peppers to the meat sauce for extra texture and nutrients.
• Go Meatless: If you prefer a vegetarian version, simply omit the meat and add extra veggies. You can bulk it up with sautéed mushrooms or even crumbled tofu for a plant-based twist.
• Swap the Cottage Cheese for Ricotta: If you’re not a fan of cottage cheese, feel free to use ricotta. Just keep in mind that ricotta has slightly more carbs than cottage cheese, so it could impact your macros.

Storing and Reheating Keto Lasagna

This lasagna is perfect for meal prepping, so make a big batch and save the leftovers for busy nights or quick lunches.

• In the Fridge: Store leftovers in an airtight container in the fridge for up to 3-4 days. Reheat slices in the microwave or oven until warmed through.
• In the Freezer: To freeze, let the lasagna cool completely, then wrap individual slices tightly in plastic wrap and store in a freezer-safe container. You can freeze it for up to 3 months. When ready to eat, thaw it in the fridge overnight and then reheat in the oven.

Conclusion: A Low-Carb Lasagna That’s Full of Flavor

Who says you have to give up your favorite comfort foods on keto? This Keto Lasagna with Cottage Cheese proves that you can enjoy a hearty, cheesy, and flavorful meal without the carb crash afterward. Whether you’re a lifelong lasagna lover or new to the world of keto, this recipe is sure to become a staple in your weekly meal rotation.

Next time you’re craving a cheesy Italian dish, give this keto-friendly lasagna a try—it’s so satisfying, you’ll forget all about those carb-laden noodles!

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