Keto Zucchini Lasagna – (Gluten Free) Recipe. Ketosis is an exciting state for many people, but it can be complicated for others. So, today, I want to share with you my “Based on a Keto Zucchini Lasagna Recipe”. I hope that this recipe will help you out.
The ketogenic diet has taken a foothold in the health and wellness community. With the help of this diet, many people have lost significant pounds and inches. However, it is not for everyone. Many people don’t realize that this diet is not only about losing weight. The ketogenic diet also helps with managing your blood sugar.
After seeing my little sister’s success with the ketogenic diet, my brother and I started following the keto diet. The keto diet is a much-hyped high-fat, low-carb diet that is becoming very popular in the media, but is still unfortunately not well understood.. Read more about keto zucchini lasagna recipe and let us know what you think.
Zucchini lasagna keto
A traditional Italian favorite reimagined as a low-carb version. You’ll never think of the original carb-loaded version again after you make this cheese sauce with luscious ground beef and zucchini!
40 + 15 m Medium
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius) and prepare a 10 x 8-inch baking dish (25 x 20 cm).
Using a mandolin or a vegetable peeler, thinly slice the zucchini lengthwise. Sprinkle the zucchini slices with salt and place them on paper towels. Allow for a 10-minute rest period before patting dry with paper towels. Prepare the beef sauce in the meanwhile.
In a large frying pan, heat the olive oil over medium heat. Sauté the onion and garlic until they are tender. Combine the ground beef, basil, oregano, salt, and pepper in a mixing bowl. Cook, stirring constantly, until lightly browned.
Combine the tomato paste and water in a large mixing bowl. Reduce the heat to medium-low and cook, stirring periodically, for 5-10 minutes.
In a medium-sized saucepan, combine the cream, half of the shredded cheese, and the garlic. Bring to a simmer over medium-high heat, then lower to medium-low after it has bubbled. Cook, stirring constantly for approximately 5 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
Spread approximately a third of the meat sauce on the bottom of the baking dish to start assembling the lasagna. Cover with part of the cheese sauce, then top with a single layer of zucchini slices. Finish by sprinkling the remaining cheese on top of the layers.
Bake for 18-20 minutes, or until the cheese is golden brown and bubbling. Allow for at least 15 minutes of resting time before serving to allow the flavors to meld. Serve the lasagna with a fresh salad drizzled with olive oil and balsamic vinegar, if desired.
Zucchini Lasagna – (Gluten Free): At the beginning of summer, I was super excited to try this recipe, I mean, who doesn’t want to make a lasagna from zukes? I wanted to make it as a side dish but it just wasn’t the same as a traditional lasagna. It was just too hot for a hot dish and though it was tasty, the noodles were like a cross between a lasagna and a spaghetti and it wasn’t as flavorful as I would have liked. When I make this again, I will make it more like a lasagna and less like a spaghetti.. Read more about keto zucchini lasagna without ricotta and let us know what you think.
This article broadly covered the following related topics:
- zucchini lasagna keto
- keto zucchini lasagna recipe
- vegan zucchini lasagna
- vegan eggplant lasagna without noodles
- keto lasagna with zucchini