Keto Lasagna With Zucchini Recipes

KETO LASAGNA WITH ZUCCHINI

Steps:

• Preheat your oven to 350 degrees.
• Slice the zucchini lengthwise into 1/8 - 1/4 inch slices. You can use a sharp knife or a mandolin for this step.
• Salt both sides of the zucchini and set it on a wire cooling rack over a towel. The salt will pull moisture out of the zucchini and this set-up allows the water to drip down onto a towel leaving less mess. Set this aside while you continue through the recipe. This can sit anywhere from 20-60 minutes.
• Next, we're going to make the ground beef layer. In a pan of your choice, heat the avocado oil and cook the onion & garlic cloves until the onion is translucent. (3-4 minutes) Then, add one pound of ground beef, salt and Coconut Aminos and cook until the beef is browned. Set Aside.
• Returning to the zucchini-- rise the salt off and place the slices between two towels. Push down to squeeze out the excess moisture. Now, coat each slice with a thin layer of avocado oil and place on a baking pan. Put the zucchini in the oven for 5-10 minutes while you continue prep work. (5 minutes for 1/8 inch slices and 10 minutes for 1/4 inch slices) Once the zucchini is finished, set aside to cool.
• Now we will make the ricotta layer. In a medium sized (6-8 cup) bowl, combine the eggs, ricotta, cream fraiche (or cream cheese or mascarpone), Parmigiano-Reggiano and seasonings. Mix to combine. Set Aside.
• Shred the cheeses and mix together. Set Aside.

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.

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.