If you are following a low havecarb diet, add this Keto zucchini lasagna to your weekly menu. You don't even miss the noodles. It has a delicious balance of Italian flavors. Italian sausage adds another flavor dimension to the dish. You could easily substitute with your favorite sausage. Add all the layers of cheesy goodness and you have a tasty low havecarb lasagna. Best lasagna I have had since going Keto!! So good y family asks for it all the time.
Prep time: Cook time:
Recipe Cuisine: Italian Recipe Category: Beef Yield: 6 Servings
Ingredients :
- 3 clove(s) garlic, chopped
- 1 medium onion
- 2 tablespoon(s) Italian seasoning
- 2 tablespoon(s) garlic powder
- 1/2 teaspoon(s) salt
- 1 can(s) tomato sauce (15 oz)
- 1 pound(s) mild Italian sausage
- 1 pound(s) grass-fed ground beef
- 2-3 large zucchini
- 1 - egg
- 1 package(s) ricotta cheese (8 oz)
- 12 ounce(s) bag of finely shredded Parmesan cheese
- 12 ounce(s) bag of shredded mozzarella
Intructions :
- Preheat oven for 350 degrees. Heat pan and add olive oil, garlic, and chopped onion. Cook until the onion is transparent. Add sausage and ground beef and cook until done. Drain any liquid off the meat before adding tomato sauce
- Add tomato sauce, Italian seasoning, and garlic salt. Saut for 15 minutes. The meat sauce will be very thick and not runny. The zucchini will provide more liquid
- While sauce is sauteeing, slice zucchini in long thin slices. I leave skins on. In a small bowl whisk the egg with the ricotta cheese. Lay one layer of zucchini at bottom of the 9x12 baking dish
- Spoon some ricotta/egg mixture over zucchini
- Spread 1/3 shredded Parmesan on top of the ricotta
- Add 1/3 of meat sauce on top of the ricotta
- Then add 1/4 mozzarella on top of meat sauce. Then form another two layers ending up with mozzarella on the top layer
- Put the pan in the oven for 40-45 minutes. Remove from oven and let rest for fifteen minutes before serving. Enjoy!!
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Keyword : keto-lasagna-Italian-Beef