Keto Zucchini Lasagna Meat Lovers Recipes
KETO ZUCCHINI LASAGNA (MEAT LOVERS RECIPE)
This Easy Keto Zucchini Lasagna is a meat lovers dream come true! Not only is keto lasagna low carb, it's a great way to sneak extra veggies into your diet!
Provided by Lindsey Schatz
Categories Main Dish
Time 50m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F and grease baking pan.
- Place zucchini slices on a paper towel and sprinkle with salt. Let sit for 15-20 minutes, then blot the excess moisture with a paper towel.
- While zucchini sits, cook the ground beef and Italian sausage with the minced garlic and diced onion, draining the excess grease.
- Combine the browned beef and marinara sauce in a mixing bowl.
- In another small bowl, combine the ricotta cheese and egg.
- Layer the lasagna in an 8×8 or 9×9 baking dish in the following order: meat sauce, zucchini slices, ricotta cheese mixture.
- Repeat above layers one more time, then top the keto lasagna with mozzarella cheese.
- Bake for 25-30 minutes.
- Remove from the oven and allow to cool enough to serve.
Nutrition Facts : Calories 473 kcal, Carbohydrate 8 g, Protein 27 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 136 mg, Sodium 461 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
KETO ZUCCHINI LASAGNA
This recipe is a rendition of the classic favorite that uses zucchini instead of pasta and healthy alternatives to other fattening ingredients
Provided by Chef amfox
Categories One Dish Meal
Time 1h45m
Yield 6 , 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 93.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 1.7, Sodium 1267.1, Carbohydrate 15.8, Fiber 4.7, Sugar 9.5, Protein 8.6
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