Zucchini Keto Lasagna Recipe
Keto lasagnas can be 'crafted' out of many different ingredients for adjustment to the standards of the ketogenic diet. Honestly, the fathead dough is rapidly rising in popularity for many solid reasons. Anyway, we can't always stick to one simple rule, right? It is always good to open the horizons wide when it comes to keto diet meal plans.
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The keto recipes often include smart alternatives for our favorite traditional recipes. As you can see, we use the same narrative for this article again. It is a fact that lasagnas are very popular all around the world. At the same time, zucchini is very popular among those who follow the keto diet. This recipe is a combo of these two things- a good idea to mix pleasure with keto principles.
KETO ZUCCHINI LASAGNA RECIPE
Our frequent readers and those who are more experienced in their keto voyage know that the trick with lasagnas in keto is to find the best solution for your lasagna noodles. This time the alternative is zucchini. This lasagna is loaded with veggies and, at the same time, is very rich in fat and great for your ketosis. You don't have to worry about watery zucchini if you follow the instructions well and you will be quite amazed by the final result.
INGREDIENTS
- 1 lb 93% lean ground beef
- 1 1/2 teaspoons kosher salt
- 1 tsp olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 2 tbsp chopped fresh basil
- black pepper, to taste
- 3 medium, 8 ounces each zucchini, sliced 1/8" thick
- 1 1/2 cups part-skim ricotta
- 1/4 cup Parmigiano Reggiano
- 1 large egg
- 16 oz 4 cups shredded part-skim mozzarella cheese
HOW TO PREPARE
Use a medium saucepan to mix the brown meant and season with salt. Then, in another pan add olive oil, garlic, and onions. Cook the ingredients for about 2 minutes and add the prepared meat together with tomatoes, pepper, salt, and basil. Cover the pan and simmer at low temperature for about 40 minutes.
Preheat grill pan and cut the zucchini into long slices(drain them well before grilling). Grill them until they turn light brown and become more solid. After that, place them on towels to drain any extra moisture.
The next step is to prepare the filling. Add ricotta cheese, parmesan cheese, and egg in a medium-sized bowl and blend everything nicely. Meanwhile, preheat the oven to 350F.
Start filling the casserole. Spread 1/2 cup of the sauce on the bottom and put a zucchini layer on top. Spread 1/2 cup of the cheese mixture over the zucchini layer and top with mozzarella cheese. Repeat the process until you run out of ingredients.
Cover the casserole with foil and bake for 30 minutes. The last layer is supposed to be sauce, so you should bake for additional 20 minutes with the foil removed to dry up the sauce and the first zucchini layers. Then, you can prepare the table and serve dinner! Additionally, you can also top over a whole piece of mozzarella cheese.
Find the full recipe at SkinnyTaste.