KETO ZUCCHINI LASAGNA

My mom really did make the best lasagna. Sadly, she didn't make it all that often. Of course she would make garlic bread and that is what I was most interested in. Here is a healthy low carb option for LASAGNA using zucchini.


RICOTTA MIX:

INGREDIENTS:

6 oz Ricotta

60 g Grated Parmesan *(3/4 c)

4 oz Cream Cheese (softened)

1 medium egg

1 Tbsp Parsley

1 tsp Sea Salt

1 tsp Cracked Black Pepper


DIRECTIONS:

In mixing bowl, mix together ricotta, cream cheese, parmesan, egg, parsley, sea salt & pepper. Set aside


SAUCE:

**Use 16 oz of the KETO HOMEMADE SPAGHETTI SAUCE recipe from Henderson Keto Girl

1/2 lb Lean Ground Beef *(For VEGETARIAN - Omit the ground beef & pork)

1/2 lb Ground Pork

225g zucchini (sliced lengthwise) *(1 cup)

6 oz Mozzarella (grated)


DIRECTIONS:

In skillet, brown ground beef & ground pork (salt & pepper to taste). Drain. Set aside.

With a large cucumber, slice lengthwise. You will need approximately 225 g (1 cup).


Preheat oven to 375. Use an 8x8 pan. (1st layer) lay half of your zucchini on bottom of pan. Next (2nd layer) spoon half of ricotta mix onto zucchini and spread. Now (3rd layer) pour half the ground beef on top of ricotta mixture *(For VEGETARIAN version, OMIT the meat). Then (4th layer) pour half the spaghetti sauce on top of ground beef. Lastly (5th layer) sprinkle 3 oz of shredded mozzarella.

Repeat the layers.


BAKE @ 375 approximately 45 minutes or until bubbling or cheese is golden brown.

Makes 4 servings

MACROS (with meat):

Cal: 716 Fat: 47g Carb: 8.8ng Protein: 57g


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