Recipes

Keto Zucchini Lasagna

December 21, 2024
christian

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Keto Zucchini Lasagna is a delicious, low-carb alternative to traditional lasagna that is perfect for those following a ketogenic diet. This recipe uses thinly sliced zucchini in place of pasta sheets, making it a healthy and satisfying meal that is packed with flavor. Whether you’re looking to reduce your carb intake or simply enjoy a lighter version of a classic dish, this Keto Zucchini Lasagna is sure to impress your taste buds.

Ingredients

  • 3 medium zucchinis, sliced into thin strips
  • 1 pound ground beef or Italian sausage
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 can (14 oz) crushed tomatoes
  • 2 cups ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • Olive oil for cooking

Instructions

  1. Prepare the Zucchini: Preheat your oven to 375°F (190°C). Slice the zucchinis lengthwise into thin strips, about 1/4 inch thick. Lay the strips on a clean towel, sprinkle with salt, and let them sit for about 15 minutes to draw out excess moisture. Pat dry with another towel.
  2. Cook the Meat: In a large skillet over medium heat, add a splash of olive oil. Add the diced onion and minced garlic, sautéing until fragrant. Add the ground beef or Italian sausage, cooking until browned. Drain excess fat if necessary. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let simmer for 10 minutes.
  3. Mix the Cheese Filling: In a bowl, combine the ricotta cheese, egg, half of the mozzarella cheese, and half of the Parmesan cheese. Mix well and set aside.
  4. Assemble the Lasagna: In a 9×13 inch baking dish, spread a layer of the meat sauce on the bottom. Layer with zucchini strips, then spread half of the ricotta mixture over the zucchini. Repeat the layers until all ingredients are used, finishing with a layer of meat sauce on top.
  5. Add the Toppings: Sprinkle the remaining mozzarella and Parmesan cheese on top of the final layer of meat sauce.
  6. Bake: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
  7. Cool and Serve: Allow the lasagna to cool for about 10 minutes before slicing. Enjoy your Keto Zucchini Lasagna!

FAQs

Can I make Keto Zucchini Lasagna ahead of time?

Yes, you can prepare the lasagna ahead of time and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly with foil or plastic wrap.

Can I freeze Keto Zucchini Lasagna?

Absolutely! You can freeze the assembled lasagna before baking. Just cover it well and it can be stored in the freezer for up to 3 months. Thaw in the refrigerator before baking.

What can I use instead of ricotta cheese?

If you prefer, you can substitute ricotta cheese with cottage cheese or a dairy-free alternative like tofu blended with nutritional yeast for a similar texture.

How do I prevent the zucchini from becoming soggy?

Salting the zucchini and letting it sit for a while helps draw out excess moisture. Additionally, patting them dry before assembling the lasagna can help keep it from becoming too watery.

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