Keto Lasagna With Zucchini Noodles Recipes

LOW CARB CHICKEN PESTO LASAGNA WITH ZUCCHINI NOODLES

Steps:

• Preheat the oven to 375 degrees and grease a 9x13" casserole dish.
• In a large bowl, combine the ricotta, eggs, 1 cup of the mozzarella cheese, 1/4 cup of the Parmesan cheese, garlic powder and salt and pepper.
• Add about 3 tbsp of the pesto to the bottom of the casserole dish and spread into a thin, even layer.
• Top with an even layer of the sliced zucchini, then 1/2 of the ricotta mixture, 1/2 of the remaining pesto and half of the chicken breast. Repeat the layers once more, then top with the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese
• Cover loosely with foil and bake for 30 minutes, remove foil and bake an additional 10-15 minutes or until the cheese on top is melted and slightly golden.
• Allow to cool for about 10 minutes before slicing. Enjoy!

LOW CARB KETO LASAGNA SOUP WITH ZUCCHINI NOODLES

Steps:

• Start by heating your dutch oven or soup pot over medium heat. Add the olive oil to the pot and then add in the onion. Cook for about 5 minutes, until translucent. Add in your garlic, Italian seasoning and red pepper flakes and toast for about 1 minute until fragrant.
• Add in your ground beef and a couple pinches of salt. After the beef is browned, add in the tomato paste and cook for about 2 minutes.
• Now add in your beef broth, water, crushed tomatoes and fresh basil, reserving some basil for topping. Bring the soup to a boil.
• After bringing the soup to a boil, reduce to a simmer, then add in heavy cream, ricotta cheese, mozzarella and parmesan. Let it simmer for about 5 minutes stirring frequently. You can adjust the seasonings now if you need to. Just make sure to taste it first so it isn't too salty!
• Finally, add in your zucchini noodles or ribbons and let them simmer for 5 minutes. Top with more ricotta, parmesan, mozzarella and basil. Serve warm!

AMAZING NO-NOODLE ZUCCHINI LASAGNA

Steps:

• Preheat your oven to 350 degrees F and heat your grill to medium. Slice the zucchinis lengthwise, into 1/4-inch-thick strips, getting 6 slices out of each zucchini and discarding the ends.
• Spray the zucchini slices with olive oil and sprinkle them with 1/2 teaspoon Kosher salt, 1/8 teaspoon black pepper, and 1/2 teaspoon garlic powder.
• Grill the zucchini slices, in batches, 2-3 minutes on each side, or until golden and firm - not browned and crisp. Spread them on clean kitchen towels to soak up more moisture.
• In a large skillet, heat the olive oil over medium-high heat, about 2 minutes. Add the meat, the minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
• Cook, stirring with a wooden spoon to break up the meat, until the meat is no longer raw, about 5 minutes. Drain into a colander, then return the meat to the pot and mix in 1 cup of the marinara sauce. Turn the heat off and set aside.
• In a medium bowl, with a fork, mix together the ricotta, eggs, basil, and the remaining kosher salt and black pepper.
• Spread the remaining 1/3 cup of the marinara sauce on the bottom of a 9 X 13 baking dish. You can also use a slightly smaller baking dish such as a dish that measures 11 X 7 inches.
• 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, arranging the zucchini slices in the opposite direction: zucchini, 1/3 ricotta, 1/3 meat mixture, 1/3 mozzarella.
• Repeat one last time, adding one extra layer of zucchini: zucchini, ricotta, meat mixture, more zucchini, and mozzarella.
• Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 1-2 minutes on high to brown the cheese, if you wish and if your dish is broiler-safe. Let stand for 10 minutes before serving.

KETO LASAGNA WITH ZUCCHINI

Steps:

• Preheat your oven to 350 degrees.
• Slice the zucchini lengthwise into 1/8 - 1/4 inch slices. You can use a sharp knife or a mandolin for this step.
• Salt both sides of the zucchini and set it on a wire cooling rack over a towel. The salt will pull moisture out of the zucchini and this set-up allows the water to drip down onto a towel leaving less mess. Set this aside while you continue through the recipe. This can sit anywhere from 20-60 minutes.
• Next, we're going to make the ground beef layer. In a pan of your choice, heat the avocado oil and cook the onion & garlic cloves until the onion is translucent. (3-4 minutes) Then, add one pound of ground beef, salt and Coconut Aminos and cook until the beef is browned. Set Aside.
• Returning to the zucchini-- rise the salt off and place the slices between two towels. Push down to squeeze out the excess moisture. Now, coat each slice with a thin layer of avocado oil and place on a baking pan. Put the zucchini in the oven for 5-10 minutes while you continue prep work. (5 minutes for 1/8 inch slices and 10 minutes for 1/4 inch slices) Once the zucchini is finished, set aside to cool.
• Now we will make the ricotta layer. In a medium sized (6-8 cup) bowl, combine the eggs, ricotta, cream fraiche (or cream cheese or mascarpone), Parmigiano-Reggiano and seasonings. Mix to combine. Set Aside.
• Shred the cheeses and mix together. Set Aside.

EASY ZUCCHINI LASAGNA

Steps:

• Preheat the oven to 350ºF and line 2 large baking sheets with parchment paper. Cut the ends off the zucchini, then use a mandolin slicer or sharp knife to cut them into thin strips, about a 1/8-inch thick. You should get about 14-15 slices from each large zucchini; about 30 in total. (Or use 3 medium zucchini to get 30 slices.)
• Arrange the zucchini slices into a single layer on the prepared baking sheets and sprinkle them lightly with salt. Place the pans in the oven to cook for 10 minutes. This will help to remove excess moisture from the zucchini, so your lasagna won't turn out too watery. When the timer goes off, set them aside to cool briefly.
• While the zucchini is in the oven, add the olive oil to a skillet over medium-high heat and saute the garlic for 1 minute, just until it smells fragrant. Add in the ground beef and a 1/2 teaspoon of salt, and stir, breaking up the meat as you go. Cook until the beef is browned, and no longer pink, about 5 to 8 minutes.
• Drain any grease from the pan with the ground beef. Set aside a ½ cup of marinara sauce to use on the bottom of the lasagna pan, then add the rest of the sauce into the ground beef. (There should be roughly 1 ¼ cups of sauce to add in.) Set it aside until you're ready to assemble.
• Next, add the ricotta to a large mixing bowl, and add in the egg, oregano, and a ¼ teaspoon of salt. Mix well and set it aside.
• To assemble the lasagna, spread the reserved ½ cup of marinara sauce over the bottom of a 9-by-13-inch baking dish. Add a layer of zucchini noodles across the bottom of the pan, using about 10 slices. It's okay if they don't overlap. Add half of the ricotta mixture to the top of the zucchini noodles, and gently spread it out. Then top that with half of the meat sauce, spreading it out. Top with 1 cup of shredded mozzarella cheese.
• Repeat the layers, starting with another layer of zucchini, followed by the rest of the ricotta, meat sauce, and another cup of mozzarella cheese. Finish the lasagna off with a final layer of zucchini noodles, and sprinkle a little more mozarella cheese on top, about a ½ cup.
• Bake the zucchini lasagna for 30 minutes at 350ºF, or until the center of the lasagna reaches 160ºF, to make sure the egg is cooked through. For a golden top, turn on the oven's broiler and let the cheese bubble for 2 to 3 minutes. Watch closely, so the top doesn't burn. Then remove the lasagna from the oven and let it cool for at least 10 minutes before slicing and serving. It's normal for a little bit of liquid to settle at the bottom of the pan as the lasagna rests, FYI. Leftover lasagna can be stored tightly covered in the fridge for up to 4 days.

HEALTHY KETO LASAGNA WITH ZUCCHINI NOODLES

Steps:

• Preheat Oven to 375 Degrees F.
• Use a Mandolin or large sharp knife (see post on how to use a knife!) to cut fairly thin wide, long Zucchini noodles. If using a mandolin that doesn't have a tomato slicer option, use the widest setting to get them thick enough. I use the setting for cucumber slice thickness. Lay all zucchini noodles out on top of papertowels and sprinkle salt all over the tops (THIS MAKES THEM SWEAT OUT EXTRA LIQUID). After 15 minutes, wipe all the salt and excess moisture off the Zucchini strips, and be sure to pat each one dry (the drier, the better!).
• While zucchini is 'sweating' put onions and butter in a saute pan and cook until they start to look translucent (7-8 minutes)
• In a separate large saute pan cook the Ground beef while onions are cooking. Sprinkle a little salt and pepper on the beef and cook until it's just barely still pink, making sure to break up the chunks well as its cooking. DRAIN the excess fat before continuing. Add minced garlic & Italian seasoning (or whichever herb you'd like!) to the drained ground beef & cook for 1 more minute. Add almost the entire container of Rao's Marinara (but reserve 2-3 Tbsps for top of the lasagna) and the cooked onions to the pan of ground beef/garlic. Turn heat down to medium low, and allow meat sauce to simmer for 5-10 minutes.
• While sauce is simmering mix with a whisk, in a mixing bowl, the whole container of cottage cheese, the egg, and ½ cup of parmesan cheese. Set Aside.
• Line the bottom of your Lasagna Pan with Zucchini noodles, leaving no gaps between zucchini pieces and overlapping each one slightly (I used a 9 X 13 pan. If you use a smaller pan, then do less of each layer if you want an additional height on your lasagna like my photos!) Add a layer of shredded mozzarella cheese (enough to lightly cover the zucchini). Add ½ the meat sauce (less if using smaller pan and you want an additional layer, then use 1/3rd) and spread evenly with a large spoon. Add a layer of ½ of the cottage cheese/egg mixture ( again less, more like 1/3 if using a smaller pan than mine) and gently spread evenly.Add another layer of Zucchini Noodles, then mozzarella, then meat sauce, then cottage cheese mixture (same as above!). Add last layer of zucchini noodles to top of the lasagna. Sprinkle the remaining Rao's marinara all over the top layer of zucchini and spread thinly and evenly with a spoon. Top it all off with a nice thick layer of shredded mozzarella and some extra parmesan cheese if desired.
• Bake lasagna, uncovered, at 375 F for 30 minutes. Then, turn on the broiler, and toast the top layer of cheese for 1-2 minutes until cheese is bubbling and starting to brown (optional, but makes a nice crunchy cheese crust).
• Allow lasagna to cool for AT LEAST 30 minutes up to 4 days (yes you can prep this beforehand!!!) BEFORE Cutting into it. I like to cool mine in the fridge or the freezer for a MINIMUM 30-40 minutes before we cut and serve. IF YOU CUT THIS WHEN IT'S HOT, there will be LOTS OF LIQUID in the bottom of the pan. If you cut it AFTER it's cooled, then the liquid gets reabsorbed into the lasagna and it won't be a soupy (although still tasty) mess. Store leftover lasagna, uncut, IN THE lasagna pan in the fridge. It will have NO watery liquid the next day and I swear it tastes twice as good after being refrigerated ????. Reheat lasagna slices in the microwave for 30-45 seconds & EAT!

KETO LASAGNA WITH ZUCCHINI NOODLES

Steps:

• Soak meat substitute in hot water for 10-15 minutes according to package instructions, then drain off any remaining liquid. Clean, wash and spin dry spinach. Peel and finely chop the shallot.
• Heat olive oil in a large pan, sauté shallot and soy meat or meat in it over medium heat for about 5-7 minutes, add tomato paste and fry briefly, then add spinach, deglaze with vegetable stock, bring to the boil once and season with salt, pepper and yeast flakes.
• Mix the whipped cream with sour cream, salt, pepper and nutmeg. Pass the guar gum through a sieve and stir in gradually until a slightly viscous consistency is achieved.
• Clean and wash the zucchini and cut them lengthwise into thin slices, the easiest way to do this is with a peeler. Drain the mozzarella and cut into small cubes.
• Alternate in a casserole dish, layer soy/meat and spinach with cream and zucchini similar to a classic lasagne and finish with cream. Sprinkle with mozzarella for about 25 minutes in a preheated oven at 350°F, switch to the broil function of the oven for the last 3 minutes.

KETO ZUCCHINI LASAGNA (MEAT LOVERS RECIPE)

Steps:

• Preheat the oven to 350°F and grease baking pan.
• Place zucchini slices on a paper towel and sprinkle with salt. Let sit for 15-20 minutes, then blot the excess moisture with a paper towel.
• While zucchini sits, cook the ground beef and Italian sausage with the minced garlic and diced onion, draining the excess grease.
• Combine the browned beef and marinara sauce in a mixing bowl.
• In another small bowl, combine the ricotta cheese and egg.
• Layer the lasagna in an 8×8 or 9×9 baking dish in the following order: meat sauce, zucchini slices, ricotta cheese mixture.
• Repeat above layers one more time, then top the keto lasagna with mozzarella cheese.
• Bake for 25-30 minutes.
• Remove from the oven and allow to cool enough to serve.