Low-Carb Keto Lasagna
Description
When you crave lasagna but are going keto, try this zucchini low-carb makeover recipe.
Ingredients
•
3 large zucchini
•
salt to taste
•
1 1/2 pounds ground beef
•
1/4 cup olive oil
•
1/2 teaspoon salt
•
1/2 teaspoon ground black pepper
•
1 (29 ounce) can tomato sauce
•
1 1/2 tablespoons red wine vinegar
•
1 teaspoon parsley flakes
•
1/2 teaspoon garlic paste
•
1/2 teaspoon basil paste
•
1/2 teaspoon onion powder
•
1/2 teaspoon red pepper flakes
•
2 (15 ounce) containers whole-milk ricotta cheese
•
1 tablespoon dried parsley
•
1/2 teaspoon salt
•
1/4 teaspoon ground black pepper
•
8 ounces shredded mozzarella cheese
•
cooking spray
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
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.
3
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.
4
Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
5
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.
6
Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.