Keto Zucchini Lasagna
Keto Zucchini Lasagna
Total Time: 45 minutes
Serves: 6
Per serving: 755 calories, 36.2 g protein, 10.6 g carbohydrates, 64.2 g fat
Ingredients
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14 oz zucchini, finely sliced
Meat sauce
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2 Tbsp / 30 mL olive oil
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1 yellow onion, finely chopped
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2 cloves garlic, finely chopped
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1 lb / .45 kg ground beef or ground turkey
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2 Tbsp / 30 mL Italian seasoning
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1 tsp / 5 mL sea salt
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¼ tsp / 1.3 mL ground black pepper
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4 Tbsp / 60 mL tomato paste
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3 Tbsp / 45 mL water
Cheese sauce
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1½ cups / 355 mL heavy whipping cream
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2 cups / 473.2 mL shredded cheese, divided
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1 garlic clove, minced
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salt and ground black pepper to taste
Directions:
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Preheat the oven to 400 degrees F / 200 degrees C and set aside a baking dish that is about 10 x 8 inches (9x13 shown in video).
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Lay the zucchini slices on paper towels and lightly sprinkle them with salt. Rest for 10 minutes, then pat with paper towels to remove moisture. Meanwhile, prepare meat sauce.
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Heat olive oil in a large frying pan over medium heat. Add onion and garlic and sauté until soft. Add ground meat, Italian seasoning, salt, and pepper. Stir together and cook until lightly browned.
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Stir in tomato paste and water until well combined. Reduce the temperature to medium-low and simmer for 5 to 10 minutes, stirring occasionally.
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Mix cream, half of the shredded cheese, and garlic in 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.
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Assemble the lasagna: Spread about 1/2 of the meat sauce on the bottom of the baking dish. Cover with some of the cheese sauce and then cover with a single layer of zucchini slices. Repeat the layers and finish by sprinkling the remaining cheese on top.
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Bake for about 18 to 20 minutes or until cheese is golden and bubbly. Let it rest for at least 15 minutes before serving to allow it to set.
