1 ½ large zucchinis, thinly sliced lengthwise, 2 cups shredded mozzarella cheese, divided, Back to Ultimate Low-Carb Zucchini Lasagna. Zucchini Lasagna is a keto lasagna that uses no true noodles. Coat the bottom of a 9x13' pan with meat sauce. The "Cook" information under the recipe title says to cook the lasagna for 60 minutes. The secret is to sprinkle the noodles with salt and lay out on a paper towel. I should have used my 9 X 13 inch baking dish. Step 1: Slice your zucchini lengthwise with your slicer. Remove and let sit for 15-20 minutes to cool. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. I salted the zucchini and let it drain for a half hour before drying further on a towel. Be sure to use a mandolin to slice the zucchini about 3/8” think. You will find the flavor is slightly different but overall it is very similar in taste. Layer it up, bake and enjoy! Then bake until it is golden brown on top. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Add another layer of zucchini slices. This site uses Akismet to reduce spam. Set meat sauce aside. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Zucchini noodle lasagna is the perfect way to use up your fresh zucchini from the garden or farmer’s market. of mild Italian sausage to the ground beef. Let the pan sit 10 minutes before slicing to serve. And I baked the zucchini first ,and put it on paper towel to soak up the moisture ... it came out fantastic !! You saved Ultimate Low-Carb Zucchini Lasagna to your. Grease an 8-inch baking dish with cooking spray. I prefer my lasagna being three layers high. In a medium-sized bowl mix together all of the cheese filling ingredients until everything is evenly … Assemble Lasagna: Arrange one-third of zucchini slices along bottom of 8×8 inch baking dish, slightly overlapping each other. When it said to spray an 8-inch baking dish, I realized that there were too many ingredients in the recipe for such a small dish. I used three small zucchinis rather than 1 1/2 large ones, and I used Italian-seasoned ground turkey instead of ground beef. Spread ricotta mixture on top. The whole dish was full of liquid even after baking for 90 minutes, it overflowed while baking, and what a mess in the oven! It tasted too salty to me and I'm not a big fan of nutmeg. Sprinkle with 1 cup mozzarella cheese. Repeat with another zucchini … Most people won't think twice about serving basic cornbread when is on the table. https://www.facebook.com/groups/InstantPotandpressurecookerRecipes/, 1 pound ground beef or sausage (I used hot sausage). Evenly spread half of meat sauce over zucchini slices. Just watch sugar level on store bought jars. In spite of all the issues, the lasagna tasted great. 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. 424 calories; protein 30.4g 61% DV; carbohydrates 14.9g 5% DV; fat 26.8g 41% DV; cholesterol 117.4mg 39% DV; sodium 1426.6mg 57% DV. Notify me of follow-up comments by email. Want even more keto recipes to try out on your keto diet? I also omitted the salt. Remove aluminum foil and bake until top is golden, about 15 minutes more. If you have leftover lasagna just place in the fridge in a proper container. Learn how your comment data is processed. place a layer of zucchini on top of the meat sauce. 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. Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.

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