Keto Beef Zucchini Lasagna Casserole
A plant-based twist on classic lasagna featuring zucchini slices, vegan beef, and creamy dairy-free cheese, layered into a keto-friendly masterpiece.
Ingredients
- 2 medium zucchinis thinly sliced
- 1½ cups vegan ground “beef”
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ¾ teaspoon oregano
- ½ teaspoon smoked paprika
- 1 cup unsweetened almond milk
- 1 tablespoon nutritional yeast
- ¾ cup dairy-free shredded cheese
- Salt and pepper to taste
- Optional: fresh basil chili flakes, or crushed keto crackers for the top
Instructions
- Preheat oven to 375°F while playing that "cooking like a boss" playlist.
- Heat olive oil in a skillet. Sauté vegan beef until lightly browned.
- Add garlic powder, oregano, smoked paprika, salt, and pepper. Stir and set aside.
- Slice zucchini into thin sheets using a mandoline or brave slicing.
- In a mixing bowl, combine almond milk and nutritional yeast. Stir in half the dairy-free cheese.
- In the baking dish, layer zucchini slices, then beef mixture, then cheese sauce. Repeat until the drama runs out.
- Top with remaining cheese. Sprinkle optional toppings like you’re a culinary diva.
- Bake uncovered for 35 minutes or until golden and bubbly.
- Let it cool for 5 minutes—just long enough to pretend you’re patient.
- Serve, devour, and try not to lick the plate (or do, no judgment).
Notes
🔍 Nutritional Values (Per Serving)
- Calories: 280
- Total Fat: 16g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 19g
💊 Vitamins & Minerals (Per Serving)
- Vitamin C: 38%
- Iron: 22%
- Calcium: 14%
- Vitamin A: 18%
- Magnesium: 12%
💡 Additional Notes/Tips
- Drain zucchini slices on paper towels first to avoid a watery situation.
- Use cashew cream for extra richness if you’re feeling fancy.
- Add mushrooms or spinach for more veg power.
- This keeps well in the fridge—if your self-control does too.
- Reheat with a splash of almond milk to keep it moist and fabulous.