KETO ZUCCHINI LASAGNA
ZUCCHINI 'NOODLES' – 3 large Zucchinis – 1 teaspoon Salt MEAT SAUCE – 1 tablespoon Olive Oil – 1/3 cup Onion – 3/4 cup Bell Peppe – 1 lb Ground Beef – 2 teaspoons Dried Oregano – 1/4 cup Fresh Parsley – 1 tablespoon Italian Seasoning – 24 oz Marinara sauce RICOTTA CHEESE SAUCE – 1 1/2 cup Ricotta Cheese – 1 large Egg – 1/2 cup Shredded Parmesan LAYER ADD-ONS – 3 cups Mozzarella
Prepare the Zucchinis
Trim the zucchini's ends, don't peel the skin off, then slice lengthwise into thin ribbons of about 1/4 inches (0.5 mm)
Salt the Zucchinis
Place all the zucchini ribbon in a colander, sprinkle 1 teaspoon of salt over them and toss with your hands.
Prepare the Sauce
In a large saucepan or skillet, heat olive oil under medium heat. Stir in diced onion and cook for 1-2 minutes until translucent and fragrant.
Stir in diced bell pepper and cook for 1 minute. Add in ground beef, dried oregano, dried parsley, garlic powder, and Italian seasoning.
Cook the Meat
Cook and stir until the meat is no longer pink. Add in marinara sauce, cover, bring to boil, then reduce heat to low and simmer for 10 minutes until sauce thickens slightly.
Make Ricotta Sauce
In a medium-size mixing bowl, beat egg with Parmesan and ricotta cheese. Set aside.
Dry The Zucchinis
Pat-dry each zucchini ribbon in absorbent paper. Arrange zucchini ribbons next to each other, press gently to pat dry, and remove excess water.
Assemble the Lasagna
Cover the bottom of the pan with 1/2 cup of meat sauce, then cover with zucchini ribbons.
Add Second Layer
Sprinkle 1/4 of the shredded mozzarella cheese over the zucchini noodles, then spread a third of the meat sauce.
Repeat the layering process of adding zucchini ribbons, shredded mozzarella cheese, meat sauce, ricotta dollops until 3 layers of zucchini are formed and no more sauce is left.
Bake the Lasagna
Bake uncovered for 20-30 minutes in an oven preheated to 400°F (200°C). After this time, turn the oven to broil mode and broil cheese for 2-3 minutes.
NET CARBS FAT PROTEIN
Serving: 1 Serving Makes: 12 Servings
Prep: 25 Minutes Cook: 25 Minutes
KETO ZUCCHINI LASAGNA
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