Keto Lasagna With Zucchini Noodles Recipes

HEALTHY KETO LASAGNA WITH ZUCCHINI NOODLES

Steps:

• Preheat Oven to 375 Degrees F.
• Use a Mandolin or large sharp knife (see post on how to use a knife!) to cut fairly thin wide, long Zucchini noodles. If using a mandolin that doesn't have a tomato slicer option, use the widest setting to get them thick enough. I use the setting for cucumber slice thickness. Lay all zucchini noodles out on top of papertowels and sprinkle salt all over the tops (THIS MAKES THEM SWEAT OUT EXTRA LIQUID). After 15 minutes, wipe all the salt and excess moisture off the Zucchini strips, and be sure to pat each one dry (the drier, the better!).
• While zucchini is 'sweating' put onions and butter in a saute pan and cook until they start to look translucent (7-8 minutes)
• In a separate large saute pan cook the Ground beef while onions are cooking. Sprinkle a little salt and pepper on the beef and cook until it's just barely still pink, making sure to break up the chunks well as its cooking. DRAIN the excess fat before continuing. Add minced garlic & Italian seasoning (or whichever herb you'd like!) to the drained ground beef & cook for 1 more minute. Add almost the entire container of Rao's Marinara (but reserve 2-3 Tbsps for top of the lasagna) and the cooked onions to the pan of ground beef/garlic. Turn heat down to medium low, and allow meat sauce to simmer for 5-10 minutes.
• While sauce is simmering mix with a whisk, in a mixing bowl, the whole container of cottage cheese, the egg, and ½ cup of parmesan cheese. Set Aside.
• Line the bottom of your Lasagna Pan with Zucchini noodles, leaving no gaps between zucchini pieces and overlapping each one slightly (I used a 9 X 13 pan. If you use a smaller pan, then do less of each layer if you want an additional height on your lasagna like my photos!) Add a layer of shredded mozzarella cheese (enough to lightly cover the zucchini). Add ½ the meat sauce (less if using smaller pan and you want an additional layer, then use 1/3rd) and spread evenly with a large spoon. Add a layer of ½ of the cottage cheese/egg mixture ( again less, more like 1/3 if using a smaller pan than mine) and gently spread evenly.Add another layer of Zucchini Noodles, then mozzarella, then meat sauce, then cottage cheese mixture (same as above!). Add last layer of zucchini noodles to top of the lasagna. Sprinkle the remaining Rao's marinara all over the top layer of zucchini and spread thinly and evenly with a spoon. Top it all off with a nice thick layer of shredded mozzarella and some extra parmesan cheese if desired.
• Bake lasagna, uncovered, at 375 F for 30 minutes. Then, turn on the broiler, and toast the top layer of cheese for 1-2 minutes until cheese is bubbling and starting to brown (optional, but makes a nice crunchy cheese crust).
• Allow lasagna to cool for AT LEAST 30 minutes up to 4 days (yes you can prep this beforehand!!!) BEFORE Cutting into it. I like to cool mine in the fridge or the freezer for a MINIMUM 30-40 minutes before we cut and serve. IF YOU CUT THIS WHEN IT'S HOT, there will be LOTS OF LIQUID in the bottom of the pan. If you cut it AFTER it's cooled, then the liquid gets reabsorbed into the lasagna and it won't be a soupy (although still tasty) mess. Store leftover lasagna, uncut, IN THE lasagna pan in the fridge. It will have NO watery liquid the next day and I swear it tastes twice as good after being refrigerated ????. Reheat lasagna slices in the microwave for 30-45 seconds & EAT!

KETO ZUCCHINI LASAGNA

Steps:

• Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
• Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
• Add the mushrooms; cook, stirring often, until they give off their liquid and it reduces to a glaze, about 7 minutes.
• Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 25 minutes.
• Position the rack in the center of the oven and preheat the oven to 350°F.
• Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
• Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 6 pieces; serve.

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.