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    Keto Zucchini Lasagna - (Gluten Free) Recipe - Diet Doctor

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    Maria Paradis Waldron
    This recipe is for a keto-friendly zucchini lasagna with a low-carb cheese sauce and meat sauce. It contains zucchini sheets, ground beef or turkey, tomato paste, heavy cream, garlic, herbs and shredded cheese. To make it, thinly slice zucchini and layer it with the meat and cheese sauces in a baking dish. Bake for 18-20 minutes until golden brown. Let it rest for 15 minutes before serving. The lasagna is a traditional recipe made without carbs using zucchini instead of pasta.

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    © All Rights Reserved
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    Keto Zucchini Lasagna - (Gluten Free) Recipe - Diet Doctor

    Uploaded by

    Maria Paradis Waldron
    87 views2 pages
    This recipe is for a keto-friendly zucchini lasagna with a low-carb cheese sauce and meat sauce. It contains zucchini sheets, ground beef or turkey, tomato paste, heavy cream, garlic, herbs and shredded cheese. To make it, thinly slice zucchini and layer it with the meat and cheese sauces in a baking dish. Bake for 18-20 minutes until golden brown. Let it rest for 15 minutes before serving. The lasagna is a traditional recipe made without carbs using zucchini instead of pasta.

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    This recipe is for a keto-friendly zucchini lasagna with a low-carb cheese sauce and meat sauce. It contains zucchini sheets, ground beef or turkey, tomato paste, heavy cream, garlic, herbs and shredded cheese. To make it, thinly slice zucchini and layer it with the meat and cheese sauces in a baking dish. Bake for 18-20 minutes until golden brown. Let it rest for 15 minutes before serving. The lasagna is a traditional recipe made without carbs using zucchini instead of pasta.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    87 views2 pages

    Keto Zucchini Lasagna - (Gluten Free) Recipe - Diet Doctor

    Uploaded by

    Maria Paradis Waldron
    This recipe is for a keto-friendly zucchini lasagna with a low-carb cheese sauce and meat sauce. It contains zucchini sheets, ground beef or turkey, tomato paste, heavy cream, garlic, herbs and shredded cheese. To make it, thinly slice zucchini and layer it with the meat and cheese sauces in a baking dish. Bake for 18-20 minutes until golden brown. Let it rest for 15 minutes before serving. The lasagna is a traditional recipe made without carbs using zucchini instead of pasta.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 2

    7 g  15 + 40 m Medium

    Keto zucchini lasagna


    4.9 49 ratings
    A traditional Italian classic concocted in an untraditional
    low-carb way. Once you whip up this cheese sauce with
    juicy ground meat and zucchini, you won't think about the
    original carb-packed version... ever...again!

    6 servings Instructions
    1 Preheat the oven to 400°F (200°C) and set aside a
    Ingredients
    baking dish that is about 10 x 8” (25 x 20 cm).
    Zucchini sheets
    14 oz. zucchini, finely
    2 Thinly slice the zucchini lengthwise with a mandolin or a
    sliced
    vegetable peeler. Lay the zucchini slices on paper
    towels and lightly sprinkle them with salt. Rest for 10
    Meat sauce minutes and then pat with paper towels. Meanwhile,
    2 tbsp olive oil prepare the meat sauce.

    1 (4 oz.) yellow onion,


    finely chopped 3 Heat the olive oil in a large frying pan, over medium
    heat. Add the onion and garlic, and sauté until soft. Add
    2 garlic cloves, finely
    the ground meat, basil, oregano, salt, and pepper. Stir
    chopped
    together and cook until lightly browned.
    1½ lbs ground beef or
    ground turkey
    4 Stir in the tomato paste and water until well combined.
    1 tbsp dried basil Reduce the temperature to medium-low, and simmer for
    1 tbsp dried oregano 5-10 minutes stirring occasionally.
    1 tsp salt
    ¼ tsp ground black 5 Add the cream, half of the shredded cheese, and the
    pepper garlic to a medium-sized saucepan. Bring to a simmer
    over medium-high heat, and once bubbling, reduce the
    4 tbsp tomato paste
    temperature to medium-low. Simmer for about 5
    3 tbsp water minutes while stirring continuously or until the sauce
    has thickened. Salt and pepper to taste.

    6 Assemble the lasagna by spreading about 1/3 of the


    meat sauce on the bottom of the baking dish. Cover
    with some of the cheese sauce and then cover with
    zucchini slices on top, in a single layer. Repeat the
    layers and finish by sprinkling the remaining cheese on
    top.
    Cheese sauce 7 Bake in the oven for about 18-20 minutes or until the
    1½ cups heavy whipping cheese is golden and bubbly. Let it rest for at least 15
    cream minutes before serving to let it set. Serve the lasagna
    2 cups (8 oz.) shredded as it is or together with a fresh salad drizzled with olive
    cheese, divided oil and balsamic vinegar.
    1 garlic clove, minced
    salt and ground black
    pepper to taste Tip
    If you want to make sure that the lasagna will hold its shape
    when cutting it into squares it helps to let it rest for up to 30
    minutes after you take it out from the oven.

    www.dietdoctor.com
    Making low carb simple This recipe is great for meal prepping and freezing.

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