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keto homemade low carb lasagna
keto homemade low carb lasagna

keto homemade low carb lasagna
keto homemade low carb lasagna
Source
Ingredients:
1
Servings
  • 3
    item
     medium zucchinis or eggplants, thinly sliced lengthwise
  • 1
    item
     salt (to draw out moisture)
  • 1
    lb
     ground beef or italian sausage
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 240
    ml
     marinara sauce (sugar-free)
  • 1
    item
     can (14.5 oz) diced tomatoes, drained
  • 1
    tsp
     italian seasoning
  • 1
    item
     salt and pepper to taste
  • 240
    ml
     ricotta cheese
  • 1
    item
     egg
  • 120
    ml
     grated parmesan cheese
  • 480
    ml
     shredded mozzarella cheese
  • 60
    ml
     chopped fresh basil (optional)
keto homemade low carb lasagna
Instructions:
  1. Prepare the Vegetables: Slice the zucchinis or eggplants lengthwise into thin strips. Sprinkle with salt and let them sit for 15-20 minutes to draw out excess moisture. Pat dry with paper towels.
  2. Prepare the Meat Sauce: In a large skillet, cook the ground beef or Italian sausage over medium heat until browned. Drain excess fat.
  3. Add the chopped onion and garlic to the skillet, cooking until softened.
  4. Stir in the marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 10-15 minutes to blend flavors.
  5. Prepare the Cheese Mixture: In a medium bowl, mix the ricotta cheese, egg, grated Parmesan, and fresh basil until well combined.
  6. Preheat the oven to 375°F (190°C).
  7. In a baking dish, spread a thin layer of the meat sauce at the bottom.
  8. Layer with zucchini or eggplant slices, followed by a layer of the cheese mixture and shredded mozzarella.
  9. Repeat layers, ending with a layer of meat sauce and a final sprinkling of shredded mozzarella.
  10. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
  • 3
    item
     medium zucchinis or eggplants, thinly sliced lengthwise
  • 1
    item
     salt (to draw out moisture)
  • 1
    lb
     ground beef or italian sausage
  • 1
    item
     small onion, finely chopped
  • 2
    clove
     garlic, minced
  • 240
    ml
     marinara sauce (sugar-free)
  • 1
    item
     can (14.5 oz) diced tomatoes, drained
  • 1
    tsp
     italian seasoning
  • 1
    item
     salt and pepper to taste
  • 240
    ml
     ricotta cheese
  • 1
    item
     egg
  • 120
    ml
     grated parmesan cheese
  • 480
    ml
     shredded mozzarella cheese
  • 60
    ml
     chopped fresh basil (optional)
1
Servings
0

Prepare the Vegetables: Slice the zucchinis or eggplants lengthwise into thin strips. Sprinkle with salt and let them sit for 15-20 minutes to draw out excess moisture. Pat dry with paper towels.

Prepare the Meat Sauce: In a large skillet, cook the ground beef or Italian sausage over medium heat until browned. Drain excess fat.

Add the chopped onion and garlic to the skillet, cooking until softened.

Stir in the marinara sauce, diced tomatoes, Italian seasoning, salt, and pepper. Simmer for 10-15 minutes to blend flavors.

Prepare the Cheese Mixture: In a medium bowl, mix the ricotta cheese, egg, grated Parmesan, and fresh basil until well combined.

Preheat the oven to 375°F (190°C).

In a baking dish, spread a thin layer of the meat sauce at the bottom.

Layer with zucchini or eggplant slices, followed by a layer of the cheese mixture and shredded mozzarella.

Repeat layers, ending with a layer of meat sauce and a final sprinkling of shredded mozzarella.

Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.

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