I had fresh basil, so I added some of that and dried Italian seasoning to the sauce.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.Rating: 5 stars 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.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.And I baked the zucchini first ,and put it on paper towel to soak up the moisture ... it came out fantastic !!Rating: 4 stars I excluded the salt and nutmeg the second time I made it.I was feeding a crowd so I made the lasagne in a bigger baking dish.Also, did 15 ounces of ricotta, two eggs and Parmesan for that yummy, creamy layer.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.I salted the zucchini and let it drain for a half hour before drying further on a towel.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 Recipe (Keto!) – Feasting At Home

A savory recipe for Zucchini Lasagna made without noodles for a low-carb, keto version of one of our favorite meals!This Zucchini Lasagna is made without noodles or pasta and is a great option for those going the low-carb, keto route.Alternatively, for added flavor, feel free to grill over medium-high heat until fork-tender.Season the meat with salt, pepper, oregano and stir in marinara sauce, to create a thick bolognese.In a medium bowl, stir a 15-ounce tub of ricotta, one egg, and 1/8 teaspoon nutmeg until combined.In a greased 9×13 inch pan, lightly coat the bottom with a thin layer of marinara sauce.Place the first layer of roasted zucchini over the sauce, reserving the best-looking pieces for the top.Chili flakes add a nice kick, and if your marinara lacks sweetness, try adding a little tomato paste to the mixture.If going the vegetarian route- same idea- taste after adding the seasonings, adjusting salt, pepper, spice, and sweetness. .

Zucchini Lasagna: No-Noodle Keto Recipe

Did you know that you can make lasagna by replacing the noodles with zucchini slices?The tasty result has all the wonderful flavors we love about the Italian dish - it's even very similar in its texture!These are the ingredients you'll need to make this tasty lasagna.Beef layer: Ground beef, garlic, olive oil, and marinara sauce.The detailed instructions for making this zucchini lasagna are listed in the recipe card below.Grill the zucchini.Cook the beef with garlic, spices, and marinara sauce.Assemble the dish by layering the grilled zucchini slices, the beef, the ricotta, and shredded mozzarella.Zucchini is very watery, so do go through the extra step of grilling the slices before assembling the dish.But as an alternative to grilling, you can bake the zucchini slices in a 500F oven until golden for about 5 minutes on each side:.Does zucchini lasagna taste like regular lasagna?Zucchini slices don't work as well as starchy noodles in terms of keeping the lasagna's shape, so this dish is flimsier than the traditional noodle-based one, and it's also more watery (even after grilling the zucchini).This keto spinach lasagna better resembles the real thing in terms of texture, it's not watery, and it's also easier to make.Can I make zucchini lasagna ahead of time?You can grill the zucchini slices the day before making this recipe.Related recipes.Want these recipes in your inbox?Recipe card.4.97 from 425 votes Pin Recipe Share on Facebook Print Recipe Add to FavoritesGo to Favorites Amazing No-Noodle Zucchini Lasagna Zucchini lasagna has all the wonderful flavors of the traditional dish, minus the extra carbs!Prep Time 40 mins Cook Time 30 mins Total Time 1 hr 10 mins Servings: 8 servings Calories: 368 kcal Author: Vered DeLeeuw INGREDIENTS For the zucchini layer: ▢ 5 medium zucchinis (2 lb.▢ ½ teaspoon garlic powder For the beef layer: ▢ 1 tablespoon olive oil.▢ ½ cup chopped fresh basil packed (1 oz) Topping: ▢ 8 oz shredded part-skim mozzarella cheese divided INSTRUCTIONS Grill the zucchini slices: Preheat your oven to 350 degrees F and heat your grill to medium.Cook the beef: In a large skillet, heat the olive oil over medium-high heat, about 2 minutes.Assemble the lasagna: Spread the remaining ⅓ cup of the marinara sauce on the bottom of a 9 X 13 baking dish.Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a third of the meat mixture, and a third of the shredded mozzarella cheese.Repeat one last time, adding one extra layer of zucchini: zucchini, ricotta, meat mixture, more zucchini, and mozzarella.But as an alternative to grilling, you can bake the zucchini slices in a 500F oven until golden, about 5 minutes on each side.You can lightly grease the bottom of the baking dish instead of spreading it with ⅓ cup marinara sauce, as I do in the video.You can also cook the beef ahead of time and briefly reheat it in the microwave prior to using it in the lasagna. .

The BEST Keto Zucchini Lasagna (not watery!)

This recipe for keto zucchini lasagna is one for the books- Zucchini slices layered with a rich meat sauce and creamy cheese mixture, it’s so comforting and NEVER watery, you won’t believe it is low carb!This dish is packed with greens (zucchini and spinach), lean ground beef, and an ample amount of cheese, without being excessive.Minimal prep- Slice the zucchini, make the meat sauce, layer it up then set it to bake away (while it’s baking, prepare some edible cookie dough for dessert!Salt – Sprinkled over the sliced zucchini to draw out excess moisture.Frozen spinach – Optional, but adds an extra dose of veggies to the lasagna!Mozzarella cheese– Adds an extra layer of cheese and also lightly sprinkle over the top.Let the zucchini sit for 15 minutes to draw out excess moisture.Once hot, add the ground beef and cook until no longer brown.Add the tomato sauce and Italian herbs and cook for 5-10 minutes, then remove it from the heat.Layer the lasagna by spreading some of the meat sauce to cover the bottom of a baking dish.Sprinkling the zucchini with salt before using it in the lasagna will draw out excess moisture.Sprinkling the zucchini with salt before using it in the lasagna will draw out excess moisture.A mandoline helps you slice zucchini into more uniform shapes, but a sharp kitchen knife works perfectly well.While all kinds of ricotta cheese are suitable for a keto diet, the full-fat variety is best.This is the kind of dish you can make up to 3 days ahead of time.Simply let the meat sauce cool to room temperature before assembling.Storing, freezing, and reheating low carb zucchini lasagna.To freeze : Place the lasagna in a shallow container and store it in the freezer for up to 6 months.: Place the lasagna in a shallow container and store it in the freezer for up to 6 months.This recipe for keto zucchini lasagna is an easy veggie packed dinner idea!Zucchini layered with meat sauce and a ricotta filling, no one will know it is low carb!Lay onto a flat kitchen surface and sprinkle with the salt, to draw out extra moisture.In a non-stick pan, add the olive oil and place over medium heat.Add the ground beef and cook for 5 minutes, until no longer pink.Add the spaghetti sauce and Italian herbs and cook for 5 minutes, before removing from the heat.Spread half a cup of the meat sauce on the bottom of the baking dish.Add a single layer of the zucchini, before adding ½ cup of the ricotta mixture.TO FREEZE: Place the lasagna in a shallow container and store it in the freezer for up to 6 months. .

The BEST Zucchini Lasagna Recipe (low carb!)

One of my favorite veggie packed meals on Ambitious Kitchen happens to include this gorgeous zucchini lasagna that includes layers upon layers of turkey meat sauce, fresh herbs, parmesan, ricotta and of course, mozzarella.You know I don’t skimp on flavor, so get ready to fall in love with the amazing turkey meat sauce.Olive oil: to cook those veggies for the turkey meat sauce.to cook those veggies for the turkey meat sauce.the veggie boost we’re adding to the meat sauce.Spices: I love adding a pinch of cayenne pepper and red pepper flakes for a hint of spice, plus some salt and pepper.For the cheese mixture: we’re using ricotta (part skim or whole), an egg white (or a full egg), grated parmesan, mozzarella, salt & pepper.How to make zucchini lasagna.The delicious layers include veggies, turkey meat sauce and ooey-gooey cheese!Step 1: You’ll need to dry out your zucchini by roasting the slices with a bit of salt to get rid of the excess moisture that the vegetable tends to hold.Step 2: make your yummy, spicy, flavorful turkey meat sauce involving canned and crushed tomatoes, fresh herbs, lean ground turkey, onion and plenty of spices.Step 3: stir together the cheese and egg mixture in a bowl and add some of the slightly cooled meat sauce.Step 5: Bake up and enjoy!Given that zucchini is made up almost entirely of water, cooking and baking it tends to create extra moisture.That’s why zucchini is great for baking – because it adds moisture to baked goods without adding oil!To freeze baked zucchini lasagna: I like to cut the lasagna into individual servings, then place in airtight freezer-safe containers and freeze for up to 3 months.If you make this low carb zucchini lasagna recipe, be sure to leave a comment below and rate the recipe!Low Carb Zucchini Lasagna with Spicy Turkey Meat Sauce 5 from 38 votes Leave A Review Print Recipe Prep Time 45 minutes Cook Time 45 minutes Total Time 1 hour 30 minutes Serves 8 A healthy, low carb zucchini lasagna with layers of cheese, fresh herbs and a flavorful turkey meat sauce.This easy, no-noodle zucchini lasagna recipe is packed with veggies & protein and isn't watery like some zucchini recipes.salt and pepper.While the zucchini noodles are roasting, you can make the turkey meat sauce.Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and a few dashes of red pepper flakes.To freeze baked zucchini lasagna: I like to cut the lasagna into individual servings, then place in airtight freezer-safe containers and freeze for up to 3 months. .

Zucchini Lasagna (Low-Carb & Keto)

Zucchini Lasagna is a delicious way to enjoy the lasagna flavor you love, without the noodles.How Do You Cut Zucchini into Lasagna Noodles?Once you have the slices cut, you’ll want to arrange them on a large baking sheet.Then I like to bake the zucchini on the pans for 15 minutes to help dry them out even more.How Many Layers Should Lasagna Have?The layers of cheese in this dish already add plenty of protein and satiating fats, and I like to add an egg to the ricotta to add additional structure between the zucchini layers.If you prefer to add meat, feel free to sauté it while the zucchini noodles are drying out in the oven and then stir it into the marinara sauce before layering your lasagna in the pan.To get started, you’ll spread a bit of the marinara sauce on the bottom (this prevents sticking) and then you’ll add the first layer of zucchini noodles, mostly covering the bottom of the pan.On top of that, you’ll add a layer of the ricotta mixture, then mozzarella, a sprinkling of Parmesan cheese, and some freshly chopped basil (you could add some fresh spinach here if you like, too).Repeat again, so you’ll have 3 layers of zucchini noodles, sauce, and cheese.Top the lasagna with one final layer of zucchini noodles, the rest of your sauce, and the remaining mozzarella and Parmesan cheese.Place the pans of zucchini in the oven to bake for 15 minutes at 400ºF.Repeat the layers, starting with another layer of zucchini, followed by 1/2 cup of marinara sauce, and another 1/3 of the ricotta, 1/2 cup of mozzarella, Parmesan and basil.Repeat this layering one more time, with another layer of zucchini, the rest of the ricotta, another 1/2 cup of mozzarella, 2 tablespoons of parmesan, and the rest of the fresh basil.Allow the casserole to cool for 15 minutes before slicing and serving.Video Notes Make Ahead: You can assemble this casserole as directed (making sure to dry out the zucchini noodles first) then tightly cover the casserole and freeze for up to 1 month. .

Keto Zucchini Lasagna

All the flavors of lasagna made into a healthy low carb version and baked to cheesy perfection!I had a monstrous zucchini that grew in my garden and wasn't sure what to make with it and it just so happens, that it was the length of my baking dish!With all the traditional flavors of authentic Italian cuisine, this Keto zucchini lasagna is absolutely delicious!Add the ricotta cheese, eggs, parmesan, basil, parsley, salt and pepper to a large bowl and mix until well combined.Add some of the meat sauce and smooth out with a spoon or spatula, then top with some mozzarella cheese.I skipped the mozzarella on the last layer and doubled it on the top because, well who doesn't love a cheesy crust!?Turn the temperature up to 450 and bake 5-10 more minutes or until the cheese is melted and slightly golden.You'll want to make the slices slightly thicker to ensure they stay together while cooking.This Keto lasagna calls for mozzarella but feel free to add some chedder for a little sharper flavor.Though it would provide a much different flavor profile, you can use frozen spinach as the "pasta" layer.You can cook it and then divide it into portions in air tight container and store for up to several months or you can freeze the entire dish if you're meal prepping in advance. .

The Best Zucchini Lasagna Keto Friendly Recipe

Zucchini Lasagna is a keto lasagna that uses no true noodles.Your thinly sliced zucchini takes the layer of traditional noodles, for a hearty yet light lasagna!Want even more keto recipes to try out on your keto diet?Zucchini Lasagna.How To Use Zucchini In Replace of Lasagna Noodles.Step 2: Work on your homemade meat sauce, or reach for a keto marinara sauce you bought in a store.Do a thin layer of a sauce, layer of zucchini, meat sauce, cheese mix, and repeat the process.Just reach for a larger baking dish or make in two different pans so that you don’t have it in too many layers.Continue to Content The Best Zucchini Lasagna Keto Friendly Recipe Yield: 1 Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Zucchini Lasagna is a keto lasagna that uses no true noodles.Your thinly sliced zucchini takes the layer of traditional noodles, for a hearty yet light lasagna!Set meat sauce aside Slice your zucchini's using a mandolin slicer lengthwise.In a large bowl mix together ricotta, egg, half the mozzarella 8 oz, and garlic powder Coat the bottom of a 9x13' pan with meat sauce.place a layer of zucchini on top of the meat sauce.Top with more meat sauce Continue layering top with a layer of zucchini, meat sauce, and the rest of the mozzarella cheese. .

Easy Keto Lasagna

Let’s get one thing straight before I share my Easy Keto Zucchini Lasagna recipe.Easy Keto Zucchini Lasagna.That’s when I decided to tweak my family lasagna recipe to make a low carb keto-friendly option.Enter zucchini as my pasta alternative.Keto Zucchini Lasagna – Simple Recipe!Thankfully, zucchini makes a great substitute for pasta as long as you take the following tip into consideration.This then makes your keto zucchini lasagna a little watery.I discovered that if you spread your sliced zucchini on some paper towels and then sprinkle the slices with salt it will cause the zucchini to release some moisture.Low Carb Keto Friendly Lasagna Alternatives or Substitutes.Keto Low-Carb Pasta Sauce.My recipe for keto pasta sauce will serve you well in a number of recipes and it’s perfect for this keto-friendly lasagna with zucchini.It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.In case you don’t know I have authored two books for you, Essential Keto Bread and Essential Keto Desserts both inspired by your requests over the years.Perhaps, you’ve struggled to get into ketosis consistently on your low carb keto diet, or you’ve hit a plateau that doesn’t seem to budge, consider using Perfect KETO exogenous ketones.It uses zucchini as an alternative to pasta.1 teaspoon of dried onion powder.1/4 teaspoon freshly ground black pepper.Add the ground beef and cook, until brown.Next add the oregano, basil, and salt.Next add the egg and dash of nutmeg and combine well.Place the zucchini on two layers of paper towels and sprinkle lightly with sea salt.This step will remove some of the extra moisture out of your zucchini so that it does make your Keto Lasagna watery once baked.Add 1 cup of the sauce, next with 1/4 cup of the ricotta mixture.Bake for 50 to 60 minutes, or until the keto lasagna is bubbling and the top is lightly brown.Let stand for 20 minutes before slicing and serving. .

Keto Zucchini Lasagna

Makes 4 Servings (Notes 15-16) Amount Per Serving (1.5 cups):.NOTES & TIPS (1) Zucchini.Some pasta or spaghetti sauces will work, but they vary in consistency, so you may need to adjust the sauce’s simmering time.(6) Parmesan Cheese.The pan should be large enough to hold the beef, tomato sauce, and onions.It’s not necessary to pre-heat the pan, and oil is not required since the beef will release grease as it cooks.Then the zucchini’s released liquid is absorbed by the thick sauce during baking, avoiding an overly watery lasagna.Once cut, the zucchini slices can be used immediately to assemble the lasagna, and do not need to sit around (see Note 9 on liquid control).Before serving, preheat the oven and bake uncovered until the lasagna is golden brown on top, about 50 minutes (from refrigerated) — this is 5 minutes more than what’s listed in the recipe, since it’s chilled.Another option is to assemble and fully bake the lasagna, then cover and refrigerate.(12) Baking Lasagna.Cover and store leftover servings in the refrigerator or freezer, and reheat using the microwave or oven. .


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