Keto Zucchini Lasagna
8
Servings
333
Calories
25.5g
Fat
19.9g
Protein
2.5g
Net Carbs
Zucchini Lasagna Ingredients
- 1 zucchini
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon Italian seasoning
- 1/4 teaspoon anise seeds
- 1 1/2 cups low carb marinara sauce, divided
- 1/4 cup ricotta cheese
- 1/4 cup grated parmesan cheese
- 1 egg
- 1 teaspoon garlic powder
- 12 oz fresh mozzarella cheese, sliced
Keto Zucchini Lasagna Directions
- Preheat the oven to 400 degrees
- Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
- Lay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes. Blot moisture out of zucchini afterwards.
- While zucchini is dehydrating, add olive oil to a skillet over medium heat. Add ground beef and cook for 2-3 minutes. Season with salt, pepper, Italian seasoning and anise. Continue cooking until ground beef has cooked through. Pour in 1 cup marinara sauce. Simmer for 1-2 minutes. Remove from heat and set aside.
- While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.
- Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles.
- Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers.
- Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.
Love it I let the zucchini sit for 30 min with salt then pat them dry. After cooking I let the lasagna sit for 20 min no moisture.
In your video you have a egg for the ricotta cheese but not in your recipe here I did add an egg.
Thank you