KETO LASAGNA
Make and share this Keto Lasagna recipe from Food.com.
Provided by Arlyn Osborne
Categories < 4 Hours
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick spray.
- Use a mandolin to cut the zucchini into strips, about 1 cm thick. Add the strips to a colander and toss with 1 teaspoon of salt. Let drain for 10 minutes. Layer the zucchini strips between layered sheets of paper towels on a baking sheet. Let dry while you make the filling.
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions, garlic and Italian seasoning and cook until translucent, about 7-10 minutes.
- Add ground beef and and cook until browned, breaking up with a wooden spoon. Drain any fat and season with salt and pepper. Stir in 2 cups of the marinara sauce and remove from heat.
- Add cottage cheese, 2 cups mozzarella, eggs, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a bowl and stir to combine.
- Spread about 3/4 cup of meat sauce into the bottom of the baking dish. Add a layer of zucchini strips to cover the entire area, slightly overlapping. Spread over 3/4 cup of the cottage cheese mixture. Repeat four more times, ending with the cottage cheese layer.
- Spread the remaining marina sauce over the top and sprinkle with remaining shredded mozzarella. Cover tightly with aluminum foil. Place the dish on top of a baking sheet and bake for 30 minutes.
- Uncover and bake another 25-30 minutes, or until cheese is bubbly and browned.
- Let cool 10 minutes. Garnish with chopped parsley before serving.
Nutrition Facts : Calories 691.5, Fat 38.5, SaturatedFat 17.4, Cholesterol 195.2, Sodium 1616.4, Carbohydrate 32.1, Fiber 5.3, Sugar 21.3, Protein 53.3
KETO LASAGNA
You won't miss the noodles in this keto-friendly casserole. I use a good quality marinara that has lots of seasonings for a great weeknight dinner.
Provided by Bren
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside. Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
- Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off the heat.
- Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl. Place the meat mixture in an 8x8-inch oven-safe casserole dish. Spread the cheese mixture over the meat and sprinkle with remaining 1 cup mozzarella cheese.
- Bake until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving
Nutrition Facts : Calories 479.4 calories, Carbohydrate 11.7 g, Cholesterol 156.8 mg, Fat 30.1 g, Fiber 1.9 g, Protein 38.9 g, SaturatedFat 12.5 g, Sodium 1178.7 mg, Sugar 5.5 g
LOW-CARB KETO LASAGNA
Honestly better than the real thing!
Provided by kory
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
- Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
- Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
- Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.
Nutrition Facts : Calories 320.8 calories, Carbohydrate 11 g, Cholesterol 69.6 mg, Fat 20.3 g, Fiber 2 g, Protein 24.2 g, SaturatedFat 8.8 g, Sodium 820.3 mg, Sugar 4.6 g
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