Keto Recipes

.Keto Mexican Taco Lasagna


  • For the “Noodles”:
    • 2 large zucchini, sliced lengthwise into thin strips
    • Salt, for sweating the zucchini
  • For the Meat Sauce:
    • 1 lb ground beef
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 (14.5 oz) can diced tomatoes
    • 1 (4 oz) can diced green chilies
    • 1 packet taco seasoning (make sure it’s sugar-free or homemade)
    • Salt and pepper, to taste
  • For the Cheese Layers:
    • 1 ½ cups ricotta cheese
    • 1 egg
    • 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
    • 1 cup shredded mozzarella cheese
  • Optional Toppings:
    • Sliced black olives
    • Chopped green onions
    • Fresh cilantro
    • Sour cream
    • Avocado slices


  1. Prepare the Zucchini Noodles:
    • Lay out the zucchini slices on paper towels and sprinkle them with salt. Let them sit for about 10-15 minutes to draw out excess moisture. Pat them dry with more paper towels.
  2. Make the Meat Sauce:
    • In a large skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
    • Stir in the diced tomatoes, green chilies, and taco seasoning. Cook for another 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Remove from heat and set aside.
  3. Prepare the Cheese Mixture:
    • In a medium bowl, mix together the ricotta cheese and the egg until well combined.
  4. Assemble the Lasagna:
    • Preheat your oven to 375°F (190°C).
    • In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
    • Place a layer of zucchini slices over the meat sauce.
    • Spread half of the ricotta cheese mixture over the zucchini slices.
    • Sprinkle a layer of shredded Mexican cheese blend over the ricotta.
    • Repeat the layers: meat sauce, zucchini slices, ricotta mixture, and Mexican cheese blend.
    • Finish with a final layer of meat sauce and a generous topping of shredded mozzarella cheese.
  5. Bake the Lasagna:
    • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
    • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
  6. Serve:
    • Let the lasagna sit for about 10 minutes before cutting into it to allow it to set.
    • Garnish with optional toppings such as sliced black olives, chopped green onions, fresh cilantro, sour cream, and avocado slices…..

Enjoy your delicious Keto Mexican Taco Lasagna!

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button