Low Carb Keto Lasagna Food

LOW-CARB KETO LASAGNA

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.

KETO LASAGNA | MADE WITH REAL LASAGNA NOODLES!

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• In a microwave safe bowl, add your cream cheese, mozzarella cheese, and parmesan cheese, and microwave in 30 second spurts, until the cheese has mostly melted. Add the eggs and whisk together, until a smooth batter remains.
• Transfer the batter onto the lined sheet and bake for 15 minutes, until the edges are firm. Remove at let cool.
• In a non-stick pan, add some oil on medium heat. Once hot, add the onions and garlic and saute for 5 minutes. Add the ground beef and mix for 3 minutes, before adding the marinara sauce. Continue cooking for a further 5 minutes. Remove from the heat.
• Start assembling the lasagna. In an 8 x 8-inch pan, cover it completely with tin foil. Slice the keto lasagna sheets into 6 even pieces. Place two pieces on the bottom of the pan, followed by a 1/2 cup ricotta cheese, a third of the vegetarian bolognese sauce, and a 1/2 cup of the mozzarella cheese. Repeat the process until the entire lasagna is assembled.
• Place the assembled into the oven and bake for 30-35 minutes, or until the tops are golden brown and the sauce is bubbling. Remove from the oven and let cool for 5 minutes, before serving.

KETO LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Add the ground beef to a skillet over medium heat. Crumble the meat as it cooks. Once meat is about halfway through cooking, add the onion and continue cooking until meat is cooked through. Drain grease and return to the pan.
• Add the marinara to the beef and stir to combine. Spoon 1 cup of the meat sauce into the bottom of a 9x13 baking dish to coat the bottom.
• Place a single layer of deli meat over the meat sauce.
• Add the ricotta cheese, egg, Parmesan, garlic, and parsley to a small bowl and stir to combine.
• Spread 1/2 of the ricotta mixture over the deli meat. Top with a ⅓ of the remaining meat sauce. Top with ⅓ of the mozzarella. Repeat layer once.
• Create a third layer of deli meat, meat sauce, and mozzarella.
• Cover dish tightly with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes.
• Let set 10 minutes before slicing and serving. Sprinkle with additional parsely before serving, if desired.

KETO LASAGNA

Steps:

• Preheat your oven to 350 degrees F. Lightly grease a square 8-inch baking dish.
• Defrost the spinach in the microwave. Drain thoroughly by transferring the thawed spinach to a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible. Set aside.
• Heat the olive oil in a large skillet over medium-high heat, about 3 minutes. Add the beef, onion, and 1/2 teaspoon of kosher salt. Cook, using a wooden spoon to stir and to break up the ground beef into small chunks, until the onion is soft and the meat is browned, 5-7 minutes.
• Drain the beef mixture, then return it to the skillet. Add the garlic and cook, stirring, for 30 seconds, then mix in the marinara sauce. Turn the heat off.
• Place the cream cheese in a medium microwave-safe bowl and heat for 40 seconds to soften. With a fork, stir it until smooth and creamy. Add the egg, the black pepper, and the remaining 1/2 teaspoon of kosher salt and keep stirring the mixture until very smooth. With a spatula, add the drained spinach and mix to blend everything together. Mix well.
• Spread the spinach mixture evenly on the bottom of the prepared baking dish. Top with the meat mixture. Sprinkle the mozzarella on top. Bake the lasagna until the cheese is bubbly and lightly browned, about 30 minutes. Let stand for ten minutes before cutting and serving.

LOW-CARB KETO LASAGNA

Steps:

• Slice the zucchini and sprinkle generously with sea salt. Place your salted zucchini on a paper towel for 30 minutes. After 30 minutes, gently wring the zucchini noodles with a paper towel one last time to extract any moisture.
• Heat 1 tablespoon of butter or fat of choice in a large skillet over medium-high heat. Crumble and brown Italian sausage. Remove from heat and let it cool.
• Preheat oven to 375℉ and coat a 9×9 baking dish with cooking spray or butter.
• Add ricotta cheese, 1 cup of mozzarella cheese, 2 tablespoons of parmesan cheese, 1 egg, coconut flour, salt, garlic, garlic powder, and pepper to a small bowl and mix until smooth. Set aside. Add Italian seasoning and red pepper flakes to a jar of marinara, stir well. Set aside.
• Add a layer of sliced zucchini to the bottom of the greased dish. Spread 1/4 cup of cheese mixture over the zucchini, sprinkle with 1/4 of the Italian sausage and then add a layer of sauce. Repeat process 3-4 times until ingredients are all gone, ending with a layer of sauce. Add remaining mozzarella cheese and sprinkle with the remaining parmesan cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden brown. Remove from oven and let sit for 5-10 minutes before serving. Sprinkle with fresh basil or oregano if desired.

LOW CARB LASAGNA

Steps:

• Preheat oven to 350ºF.
• Spray an 7" round (2" deep) cake pan with non-stick vegetable oil spray. I use a 7" spring form pan.
• In a heavy skillet, brown the ground beef, stirring to break it up, until no longer pink. Drain excess fat from pan.
• Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener.
• Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed.
• In a small bowl, combine the ricotta with the egg, the Parmesan, pepper, and the parsley.
• Assemble lasagna : Trim 3 low-carb tortillas to 7" circles, to fit into the pan, if necessary.
• Spread a spoonful of meat sauce in the bottom of the pan. Lay one tortilla in the bottom of the prepared pan.
• Reserve 1/4 cup meat sauce, then use half of the remaining sauce to cover the tortilla.
• Dollop half of the ricotta mixture over the meat sauce.
• Reserve a couple tablespoons of mozzarella for the top. Sprinkle half of the remaining shredded mozzarella cheese over the ricotta.
• Top with a second low-carb tortilla, and repeat the layering: meat sauce, ricotta, and mozzarella.
• Top with a third low-carb tortilla. Spread with the reserved meat sauce and sprinkle with the reserved mozzarella and with additional grated Parmesan cheese.
• Cover pan with foil and bake 20 minutes. Uncover and bake 20 to 25 additional minutes, till bubbly hot.
• Remove from oven and allow to cool for 10 to 15 minutes.
• Cut into four wedges and serve.
• If you use a 3 net carb tortilla, each serving is about 9 net carbs.

KETO ZUCCHINI LASAGNA

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.

ERMAHGERD-WORTHY LOW CARB INSTANT POT KETO LASAGNA

Steps:

• Slice the zucchini into 1/6 inch thick slices.
• Sprinkle the slices with salt.
• Place the slices between paper towels.
• Put a cutting board on top of the paper towels and then weigh it down with cast iron pan.
• Let it sit for minimum one hour.
• Line a 7 inch springform pan with parchment paper.
• Wrap outside of the pan in a double layer of heavy-duty foil.
• Set aside.
• In a bowl place the ricotta cheese, eggs, Parmesan, ¼ teaspoon of salt and ¼ teaspoon of black pepper.
• Mix to combine and set aside.
• Press the SAUTE button on the Instant pot and let stand until screen reads "HOT".
• Add the olive oil.
• Add the onion and cook for 2-3 minutes.
• Add the garlic and cook for 30 seconds.
• Add the ground beef and cook, breaking it up into small pieces, until no longer pink.
• Add the tomato sauce and mix to combine.
• Season to taste with salt and black pepper.
• Transfer the meat mixture into a bowl and set aside.
• Wash and dry the pot insert.
• Return the pot insert into the Instant Pot.
• Add 1 cup of water to the Instant pot.
• To assemble, spread small amount of meat sauce onto bottom of the prepared pan.
• Arrange ¼ of zucchini slices over the meat sauce.
• Spread a thin layer of meat sauce over the zucchini slices.
• Top with thin layer of ricotta mixture.
• Sprinkle with small amount of shredded mozzarella.
• Carry on alternating the zucchini slices, meat sauce, ricotta sauce and shredder mozzarella until you get to the top of the dish.
• Finish off your lasagne with a layer of meat sauce and shredded mozzarella cheese.
• Place the pan on top of the trivet.
• Place the trivet in the Instant Pot.
• Close and seal the Instant pot.
• Turn the venting knob to SEALING.
• Press the PRESSURE COOK button and check to make sure the pressure level shows as "High" on the display.
• Adjust the timer to 10 minutes.
• When finished cooking, let the pressure come down naturally.
• Remove the lasagna from the Instant pot.
• Let it rest on a cooling rack for about 10-15 minutes.
• Release the lasagna from the springform pan.
• Slice and serve.

LOW CARB KETO LASAGNA

Steps:

• Brown the ground beef in a skillet over medium-high heat. Season with salt & pepper. Add additional seasoning like basil, garlic powder, or oregano if desired.
• Once the meat is cooked until no longer pink, add in the marinara sauce. Stir to combine and let simmer on low for 5 minutes. Remove from heat.
• In a casserole dish, spread a small amount of ground beef mixture on the bottom. Add a layer of chicken slices. Followed by another layer of ground beef. Top with 5 dollops of ricotta cheese and ¼ of the mozzarella cheese. Repeat the layers 2-3 times. End the layers with ground beef mixture and then remaining mozzarella cheese.
• Bake in the oven at 400 for 15 minutes or until cheese is bubbly on top.