Name: Keto Zucchini Lasagna Recipe
Total time: 55 min
Yield: 6
Cuisine: Italian

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A traditional italian classic concocted in an untraditional low-carb way. Once you whip up this cheese sauce with juicy ground meat and zucchini,  you won't think about the original carb-packed version... Ever...again!.

How to make Keto Zucchini Lasagna Recipe

Anne Aobadia

Crawler

Italian

<p>A traditional italian classic concocted in an untraditional low-carb way. Once you whip up this cheese sauce with juicy ground meat and zucchini,  you won't think about the original carb-packed version... Ever...again!.</p>

Non Vegetarian

Keto

400 g zucchini, finely sliced

2 tbsp olive oil

1 yellow onion, finely choppedyellow onions, finely chopped

2 garlic clove, finely choppedgarlic cloves, finely chopped

650 g ground beef or ground turkey

1 tbsp dried basil

1 tbsp dried oregano

1 tsp salt

0.25 tsp ground black pepper

4 tbsp tomato paste

3 tbsp water

350 ml heavy whipping cream

475 ml shredded cheese, divided

1 garlic clove, mincedgarlic cloves, minced

salt and ground black pepper

Preheat the oven to 400f (200c) and set aside a baking dish that is about 10 x 8 (25 x 20 cm). 

step 1

Thinly slice the zucchini lengthwise with a mandolin or a vegetable peeler.  lay the zucchini slices on paper towels and lightly sprinkle them with salt.  rest for 10 minutes and then pat with paper towels.  meanwhile,  prepare the meat sauce. 

step 2

Heat the olive oil in a large frying pan,  over medium heat.  add the onion and garlic,  and saut until soft.  add the ground meat,  basil,  oregano,  salt,  and pepper.  stir together and cook until lightly browned. 

step 3

Stir in the tomato paste and water until well combined.  reduce the temperature to medium-low,  and simmer for 5-10 minutes stirring occasionally. 

step 4

Add the cream,  half of the shredded cheese,  and the garlic to a medium-sized saucepan.  bring to a simmer over medium-high heat,  and once bubbling,  reduce the temperature to medium-low.  simmer for about 5 minutes while stirring continuously or until the sauce has thickened.  salt and pepper to taste. 

step 5

Assemble the lasagna by spreading about 1/3 of the meat sauce on the bottom of the baking dish.  cover with some of the cheese sauce and then cover with zucchini slices on top,  in a single layer.  repeat the layers and finish by sprinkling the remaining cheese on top. 

step 6

Bake in the oven for about 18-20 minutes or until the cheese is golden and bubbly.  let it rest for at least 15 minutes before serving to let it set.  serve the lasagna as it is or together with a fresh salad drizzled with olive oil and balsamic vinegar.  

Keto Zucchini Lasagna Recipe

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Ingredients for Keto Zucchini Lasagna Recipe

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