Keto Zucchini Lasagna Food

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KETO ZUCCHINI LASAGNA



Keto Zucchini Lasagna image

Keto zucchini lasagna is gluten free a great way to sneak in vegetables into your family dinner. This keto lasagna with zucchini recipe has a couple of tricks to make this classic Italian dish less watery and more cheesy, beefy layers.

Provided by Annie Lampella

Categories     Dinner

Yield 8

Number Of Ingredients 13

1 zucchini
2 tablespoons olive oil
1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian seasoning
1/4 teaspoon anise seeds
1 1/2 cups low carb marinara sauce, divided
1/4 cup ricotta cheese
1/4 cup grated parmesan cheese
1 egg
1 teaspoon garlic powder
12 oz fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven to 400 degrees
  • Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
  • Lay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes. Blot moisture out of zucchini afterwards.
  • While zucchini is dehydrating, add olive oil to a skillet over medium heat. Add ground beef and cook for 2-3 minutes. Season with salt, pepper, Italian seasoning and anise. Continue cooking until ground beef has cooked through. Pour in 1 cup marinara sauce. Simmer for 1-2 minutes. Remove from heat and set aside.
  • While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.
  • Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles.
  • Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers.
  • Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.

Nutrition Facts : Calories 333 calories, Carbohydrate 2.5 carbs, Protein 19.9 grams of protein, Fat 25.5 grams fat

ULTIMATE LOW-CARB ZUCCHINI LASAGNA



Ultimate Low-Carb Zucchini Lasagna image

Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

Provided by Fioa

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Zucchini Lasagna Recipes

Time 1h20m

Yield 6

Number Of Ingredients 13

cooking spray
1 ½ large zucchinis, thinly sliced lengthwise
1 tablespoon olive oil
1 pound ground beef
1 ½ cups low-carb marinara sauce
2 teaspoons salt, divided
1 teaspoon dried oregano
½ teaspoon ground black pepper
1 (8 ounce) container ricotta cheese
1 egg
½ teaspoon ground nutmeg
2 cups shredded mozzarella cheese, divided
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
  • Pat dry zucchini slices with a paper towel to get rid of excess moisture.
  • Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
  • Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
  • Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

Nutrition Facts : Calories 423.9 calories, Carbohydrate 14.9 g, Cholesterol 117.4 mg, Fat 26.8 g, Fiber 2.7 g, Protein 30.4 g, SaturatedFat 12 g, Sodium 1426.6 mg, Sugar 7.6 g

KETO LASAGNA



Keto Lasagna image

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

nonstick cooking spray
3 large zucchini
salt
olive oil
1 yellow onion, diced
3 garlic cloves, chopped
1 tablespoon italian seasoning
1 lb ground beef
black pepper
24 ounces marinara sauce
32 ounces cottage cheese
3 1/2 cups shredded mozzarella cheese
2 eggs, beaten
1/2 teaspoon garlic powder

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 ZUCCHINI LASAGNA



Keto Zucchini Lasagna image

This recipe is a rendition of the classic favorite that uses zucchini instead of pasta and healthy alternatives to other fattening ingredients

Provided by Chef amfox

Categories     One Dish Meal

Time 1h45m

Yield 6 , 6 serving(s)

Number Of Ingredients 13

3 large zucchini
1 tablespoon salt
cooking spray
1 1/2 cups diced onions
2 minced garlic cloves
12 ounces button mushrooms
3 cups chopped tomatoes
1 tablespoon dried basil
1 teaspoon dried oregano
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
1/2 cup fat free mozzarella cheese
3 -4 cups raw spinach leaves

Steps:

  • Slice the zucchini lengthwise into 1/8-inch thick strips. Place in a bowl and salt generously, tossing once or twice to coat well. Lay strips on paper towels on your work surface. Set aside 1 hour.
  • Meanwhile, spray a large saucepan with nonstick spray and set over medium heat. Add the onion; cook, stirring often, until softened, about 2 minutes. Add garlic; cook 20 seconds.
  • Add the mushrooms; cook, stirring often, until they give off their liquid and it reduces to a glaze, about 7 minutes.
  • Stir in the tomatoes, basil, oregano, nutmeg and pepper. Cook, stirring occasionally, until the tomatoes start to break down and the sauce thickens, about 25 minutes.
  • Position the rack in the center of the oven and preheat the oven to 350°F.
  • Blot any moisture off the zucchini strips with paper towels. Use one third of the zucchini strips to line the bottom of a 9 x 13-inch baking pan, laying them lengthwise like you would lasagna noodles. Top evenly with one third of the sauce, then one third of the shredded cheese. Place half the remaining zucchini strips on top, as before, then top evenly with half the remaining sauce and half the remaining cheese. Repeat this process one more time: using the remaining zucchini, remaining sauce, and remaining cheese.
  • Bake, uncovered, until bubbling, about 45 minutes. Let stand at room temperature for 10 minutes before slicing into 6 pieces; serve.

Nutrition Facts : Calories 93.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 1.7, Sodium 1267.1, Carbohydrate 15.8, Fiber 4.7, Sugar 9.5, Protein 8.6

KETO ZUCCHINI LASAGNA (NON WATERY!)



Keto Zucchini Lasagna (Non watery!) image

This recipe for keto zucchini lasagna is an easy veggie packed dinner idea! Zucchini layered with meat sauce and a ricotta filling, no one will know it is low carb!

Provided by Arman

Categories     Main Course

Time 45m

Number Of Ingredients 11

3-4 large zucchini (thinly sliced)
1 teaspoon salt
1 tablespoon olive oil
1 lb ground beef (I used extra lean ground beef)
3 1/2 cups keto spaghetti sauce (or sugar free marinara sauce)
1 tablespoon Italian seasoning
1 1/2 cups ricotta cheese
1 cup shredded cheese (cheddar or tasty)
10 oz frozen spinach (thawed and with all liquid squeezed out)
1 large egg
2 1/2 cups mozzarella cheese

Steps:

  • Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside.
  • Thinly slice the zucchini into 1/8th inch thick slices. Lay onto a flat kitchen surface and sprinkle with the salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.
  • In a non-stick pan, add the olive oil and place over medium heat. Add the ground beef and cook for 5 minutes, until no longer pink. Add the spaghetti sauce and Italian herbs and cook for 5 minutes, before removing from the heat.
  • In a mixing bowl, whisk together the ricotta cheese, shredded tasty cheese, thawed spinach, and egg.
  • Assemble the zucchini lasagna. Spread half a cup of the meat sauce on the bottom of the baking dish. Add a single layer of the zucchini, before adding ½ cup of the ricotta mixture. Sprinkle ½ cup of the mozzarella cheese on top of it. Repeat the process until all the ingredients have been used up. Top with any remaining mozzarella cheese. Cover with foil and bake for 50 minutes, removing the foil after 30 minutes.
  • Remove the lasagna from the oven and rest for 10 minutes before serving.

Nutrition Facts : ServingSize 1 serving, Calories 265 kcal, Carbohydrate 5 g, Protein 20 g, Fat 19 g, Sodium 473 mg, Fiber 2 g

LOW-CARB KETO LASAGNA



Low-Carb Keto Lasagna image

Honestly better than the real thing!

Provided by kory

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h35m

Yield 12

Number Of Ingredients 19

3 large zucchini
salt to taste
1 ½ pounds ground beef
¼ cup olive oil
½ teaspoon salt
½ teaspoon ground black pepper
1 (29 ounce) can tomato sauce
1 ½ tablespoons red wine vinegar
1 teaspoon parsley flakes
½ teaspoon garlic paste
½ teaspoon basil paste
½ teaspoon onion powder
½ teaspoon red pepper flakes
2 (15 ounce) containers whole-milk ricotta cheese
1 tablespoon dried parsley
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces shredded mozzarella cheese
cooking spray

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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