This Zucchini Lasagna is low fat,
gluten-free, Keto friendly, and heavenly delicious! This lasagna utilizes
zucchini instead of pasta/noodles along these lines diminishing calories.
#keto #ketorecipes #ketofriendly
#recipes #recipe #Zucchini #glutenfree #lasagna
Zucchini Lasagna is a scrumptious
method to appreciate the lasagna flavor you love, without the noodles. This
simple casserole is pressed with 20 pounds of zucchini, and has all the mushy,
great lasagna flavor you love. It's ideal for those following food
consolidating, or a low-carb or keto diet plan, and it's normally gluten-free.
This Zucchini Lasagna has just 8.5
"net carbs" per serving, alongside 46 grams of protein to help keep
you feeling full.
How Do You Cut Zucchini into Lasagna
Noodles?
The most straightforward approach to
cut zucchini into lasagna noodles is to utilize a sharp blade, or a mandoline
slicer. I will in general utilize a mandoline slicer frequently on the grounds
that it makes the entirety of the noodles a uniform thickness, however in the
event that you don't have one a blade will do, as well.
To cut the zucchini with a blade, I
suggest cutting the finishes off of the zucchini first, at that point holding
the zucchini upstanding (so it's vertical and standing up on one of the cut
closures) and utilizing the blade to cut down, beginning from the top, making
1/4-inch thick cuts. I've discovered this strategy makes the most uniform cuts
when utilizing a blade.
Try not to stress if your cuts aren't
great — it won't influence the flavor of the lasagna.
INGREDIENTS:
- 1 cup finely chopped onion
- 1 (15-ounce) can tomato sauce
- 1.5 cups shredded mozzarella cheese
- 1 tablespoon dried oregano
- 1 pound ground beef
- 20 ounces zucchini
- 1/4 teaspoon ground cayenne
- 1.5 teaspoons table salt
- 1/2 cup finely grated parmesan cheese
INSTRUCTIONS:
- Brown Beef: Add ground beef to high-sided pan over medium-high heat. Crumbling beef with stiff utensil, cook until browned and released water has evaporated, 7 to 8 minutes. Optionally, drain off grease in pan, especially if using less than 90% lean beef.
- Make Tomato Sauce: Add onions to pan with ground beef over medium-high heat. Cook until onions are softened and translucent, stirring occasionally, a few minutes. Reduce to medium heat, and stir in tomato sauce. Simmer until sauce is thick and clings to meat and onions (important for liquid control; Note 9), stirring frequently, about 10 minutes. Stir in oregano, salt, and cayenne until well-mixed, about 1 minute. Turn off heat.
- Prep Oven & Cut Zucchini: Position oven rack in lower half of oven, and preheat to 375 F. For each zucchini, slice off and discard both ends. Stand zucchini vertically on a stable flat end, and carefully slice into 1/8 to 1/4 inch thick strips along the length.
- Assemble Lasagna: Arrange one-third of zucchini slices along bottom of 8×8 inch baking dish, slightly overlapping each other. Evenly spread half of meat sauce over zucchini slices. Distribute 1/2 cup of mozzarella over meat sauce. Repeat with another zucchini layer, meat sauce layer, and mozzarella layer. Top with remaining zucchini slices. Add another 1/2 cup mozzarella and 1/2 cup parmesan over zucchini slices. Give baking dish a quick shake so that cheeses spread out and settle into cracks.
- Bake & Serve: Bake uncovered at 375 F until lasagna is golden brown on top, about 45 minutes. Cool for 15 minutes to allow lasagna to set and cease bubbling before slicing. Serve and store any leftovers.
Inspired from healthyrecipesblogs.com
KETO ZUCCHINI LASAGNA
4/
5
Oleh
Hana
