Zucchini Lasagna is a keto lasagna that uses no true noodles. Just watch sugar level on store bought jars. Heat olive oil in a saucepan over medium-high heat. My children complained a little that the "pasta" was a bit crunchy...next time I think I may cook it longer with the foil on for 45 min instead of 30 min. Your thinly sliced zucchini takes the layer of traditional noodles, for a hearty yet light lasagna! Cover baking dish with aluminum foil. In direction #6 of the recipe it says "Bake in the preheated oven for 30 minutes. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. 1 and 1/2 zucchini required a little guess work. I used an 11 x 7 inch baking dish, and even that was too small. Layer it up, bake and enjoy! Remove and let sit for 15-20 minutes to cool. And rather than jarred sauce I made my own - olive oil in a heated pan, salt, red pepper flakes, 3-4 cloves garlic (sauté for just a minute) then add a 28 ounce can of crushed tomatoes and simmer. Bringing the Best Instant Pot and Sous Vide Recipes. The zucchini slices add nice flavor to the dish. Step 4: Then bake in the oven as directed until the cheese mixture on top gets nice and golden brown. Mine baked for an hour before I removed the aluminum foil, and even after 30 more minutes, the cheese on the top had melted, but never became golden. Add your marinara sauce. Add another layer of noodles, add layer of ground beef with 1 cup of sauce, more mozzarella cheese. Remove aluminum foil and bake until golden, about 15 minutes more." Place all slices on a paper towel and sprinkle with salt. Most people won't think twice about serving basic cornbread when is on the table. Add the beef/sausage mixture to the sauce and a handful of chopped parsley. place a layer of zucchini on top of the meat sauce. Pat dry zucchini slices with a paper towel to get rid of excess moisture. Nutrient information is not available for all ingredients. In a large bowl mix together ricotta, egg, half the mozzarella 8 oz, and garlic powder. Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a … Sprinkle with 1 cup mozzarella cheese. Continue layering top with a layer of zucchini, meat sauce, and the rest of the mozzarella cheese. Then once ready assemble your low carb zucchini and prep your lasagna. Your daily values may be higher or lower depending on your calorie needs. Your email address will not be published. Want even more keto recipes to try out on your keto diet? Cover with 1/2 cup of sauce. https://www.facebook.com/groups/InstantPotandpressurecookerRecipes/, 1 pound ground beef or sausage (I used hot sausage). Make 1 layer of zucchini noodles at bottom of baking dish. You will slice them nice and thin to mimic a pasta noodle. Percent Daily Values are based on a 2,000 calorie diet. The second major fault in this recipe is that the zucchini should have been pre-cooked. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Add another layer of zucchini slices. Spread ricotta mixture on top. Some other recipes recommend roasting them in the oven. Preheat oven to 375 degrees F (190 degrees C). I added about 1/2 lbs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. In spite of all the issues, the lasagna tasted great. Then bake until it is golden brown on top. Step 2: Work on your homemade meat sauce, or reach for a keto marinara sauce you bought in a store. first time I tried it ,did it my own way with all the basic ingredients.. and I added more veggies..not watery at all ... did not use water. I peeled the zucchini first and to reduce the amount of water I would periodically take my baster and suck out some of the water/grease sitting in the corners while cooking. Zucchini Lasagna is a keto lasagna that uses no true noodles. Love this recipe ! This site uses Akismet to reduce spam. Add ground beef; cook until browned, 5 to 8 minutes. Do a thin layer of a sauce, layer of zucchini, meat sauce, cheese mix, and repeat the process. Add another layer of noodles, spread ricotta mixture, sprinkle 1 cup of mozzarella cheese. Be sure to use a mandolin to slice the zucchini about 3/8” think. The full directions are in the printable recipe card below. Add ground beef; cook until browned, 5 to 8 … Let set to release any juice from the zucchini. Make 1 layer of zucchini slices in the prepared baking dish. 1 ½ large zucchinis, thinly sliced lengthwise, 2 cups shredded mozzarella cheese, divided, Back to Ultimate Low-Carb Zucchini Lasagna. Remove aluminum foil and bake until top is golden, about 15 minutes more. If you want to make extra go right ahead. Also, did 15 ounces of ricotta, two eggs and Parmesan for that yummy, creamy layer. Just reheat in the microwave for a fast reheat or cover in foil and place in the oven at 350 degrees for a slower reheat. Go meatless if you would like, reach for ground beef, or even Italian sausage. Add comma separated list of ingredients to exclude from recipe. I prefer my lasagna being three layers high. And I baked the zucchini first ,and put it on paper towel to soak up the moisture ... it came out fantastic !! Repeat with another zucchini … Other than that this was a very tasty dish and I would make it again. https://www.wholesomeyum.com/low-carb-keto-zucchini-lasagna-recipe Congrats! Required fields are marked *. It tasted too salty to me and I'm not a big fan of nutmeg. I salted the zucchini and let it drain for a half hour before drying further on a towel. I excluded the salt and nutmeg the second time I made it. … The secret is to sprinkle the noodles with salt and lay out on a paper towel. Step 1: Slice your zucchini lengthwise with your slicer. I was feeding a crowd so I made the lasagne in a bigger baking dish. Place on paper towels in a single layer and sprinkle with salt. Let the pan sit 10 minutes before slicing to serve. Grease an 8-inch baking dish with cooking spray. Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser! Dab tops of zucchini with a paper towel or clean cloth removing all excess water. this link is to an external site that may or may not meet accessibility guidelines. Zucchini noodle lasagna is the perfect way to use up your fresh zucchini from the garden or farmer’s market. Cover with 1/2 of the sauce. I used three small zucchinis rather than 1 1/2 large ones, and I used Italian-seasoned ground turkey instead of ground beef. The whole dish was full of liquid even after baking for 90 minutes, it overflowed while baking, and what a mess in the oven! If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles. On medium heat cook ground beef or bulk pork until crumbled and done. I will try that next time. Keto buffalo chaffles, steak rolls with asparagus, or carb free cloud bread. Evenly spread half of meat sauce over zucchini slices. Please leave a comment on the blog or share a photo on Pinterest, FIND UNDER : Main Course, One Pot, Recipes, Weight Watcher Friendly, For answers to questions right away or to post your recipe join my groups:) https://www.facebook.com/groups/InstantPotandpressurecookerRecipes/, https://www.facebook.com/groups/NinjaFoodi/, https://www.facebook.com/groups/InstantVortexPlusAirFryer/, Your email address will not be published. Just cook up your meat in a skillet and then mix with your tomato-based sauce. Coat the bottom of a 9x13' pan with meat sauce. There were some issues with this recipe from the beginning. You might find the zucchini produces more juice as it sits. I will use this recipe again, with the changes I noted, especially pre-cooking the zucchini slices. Use a mandoline slicer to get even and thin slices of zucchini. As I typed this review I just noticed another issue . This easy casserole is packed with 3 pounds of zucchini, and has all the cheesy, classic lasagna flavor you love. Bake in the preheated oven for 30 minutes. I made this the same way I make regular lasagna, adding parmesan cheese to the ricotta and adding some sauce to the pan first so the zucchini doesn't stick, also there is never a reason to add oil to the frying pan when cooking ground meat, it makes its own grease and you have to drain it anyway. Slice your zucchini's using a mandolin slicer lengthwise. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. 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