Keto Zucchini No Noodle Lasagna

Keto Zucchini No Noodle Lasagna

Ingredients:

For the Zucchini Layers:

• 3-4 medium zucchinis
• 1-2 tablespoons olive oil
• Salt and pepper, to taste

For the Meat Sauce:

• 1 lb (450g) ground beef (or substitute with ground turkey or sausage)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (15 oz) can of no-sugar-added tomato sauce
• 1 (6 oz) can of tomato paste
• 1/2 cup water
• 1 tablespoon Italian seasoning
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper, to taste

For the Cheese Mixture:

• 1 1/2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1 tablespoon fresh parsley, chopped (optional)

Instructions:

Preparing the Zucchini:

1. Preheat your oven to 375°F (190°C).
2. Slice the zucchinis lengthwise into thin strips, approximately 1/8 inch thick, to mimic lasagna noodles.
3. Arrange the zucchini slices on paper towels, sprinkle lightly with salt, and allow them to sit for about 10 minutes to draw out excess moisture.
4. Pat the zucchini slices dry with additional paper towels.
5. In a large skillet, heat the olive oil over medium heat. Lightly fry the zucchini slices until they are slightly golden and tender, about 1-2 minutes per side. Alternatively, you can roast the zucchini in the oven at 400°F (200°C) for 15-20 minutes until they are slightly dried out. Set aside.

Preparing the Meat Sauce:

1. In a large skillet over medium heat, cook the ground beef until browned, draining any excess fat.
2. Add the finely chopped onion and minced garlic to the skillet and sauté until the onion becomes translucent.
3. Stir in the tomato sauce, tomato paste, water, Italian seasoning, basil, oregano, salt, and pepper. Let the sauce simmer for 15-20 minutes, stirring occasionally, until it thickens.

Preparing the Cheese Mixture:

1. In a mixing bowl, combine the ricotta cheese, shredded mozzarella, Parmesan cheese, egg, and parsley (if using). Stir until well-blended.

Assembling the Lasagna:

1. Spread a thin layer of the meat sauce across the bottom of a 9×13 inch baking dish.
2. Lay the zucchini slices over the sauce to form an even layer.
3. Spoon a portion of the cheese mixture over the zucchini layer.
4. Repeat these layers (meat sauce, zucchini, cheese mixture) until all ingredients are used, ending with a final layer of meat sauce.
5. If desired, sprinkle additional shredded mozzarella on top.

Baking:

1. Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
2. Remove the foil and continue baking for an additional 10-15 minutes, or until the top is golden and bubbly.
3. Allow the lasagna to cool for about 10 minutes before serving to let it set properly.

This Keto Zucchini No Noodle Lasagna is a delicious and low-carb alternative to the traditional dish, making it perfect for anyone looking to enjoy a hearty meal while staying within their dietary goals.