BEST Zucchini Lasagna w. Beef & Tomato Sauce - Low Carb No-Noodle Lasagna - Recipe # 92
A delicious summer squash / zucchini lasagna without lasagne noodles but with squash slices instead. Combined with an intense lasagna sauce - this is an excellent dish that we can only warmly recommend you to make!
Ingredients for 1 lasagna for 6 persons:
4 squash / zuchcinis / courgettes
500 gr. / 1 pound minced beef
100 gr. smoked and salted bacon
3 onions
1.5 chili
4 carrots
4 celery stalks
2 red bell peppers
5 cloves garlic
2 cans (2 x 450 gr) chopped & diced tomatoes
1 bouillon cube + 0.5 liter water
1 tbsp. balsamic vinegar
200 gr. grated parmesan chesse
150 gr. grated Gouda cheese
1 tsp. sugar
salt & pepper
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NOT WATERY Keto Zucchini Lasagna Recipe
THIS AMAZING KETO ZUCCHINI LASAGANA IS NOT WATERY!
Keto Zucchini Lasagna is an easy Italian food option that most can make on the keto diet. However, often the casserole becomes watery and soggy because zucchini is a vegetable is is mostly water. In this video, I show you some tricks and tips to dehydrate our sheets of zucchini to make our keto zucchini lasagna recipes less watery.
* Tip #1 for making the best keto zucchini lasagna:
Cut your noodles in very thin strips using a mandoline slicer. This is the one I use:
Zucchini is mostly made up of water so the thinner your lasagna zucchini noodles are, the less moisture they will hold.
* Tip #2 for making zucchini lasagna that isn't watery:
Lightly salt both sides of your zucchini noodles before layering. Add salt to your zucchini will help draw out the moisture. Let sit for 15-20 minutes. Then blot up excess water with a paper towel.
This keto zucchini lasagna is piled high with layers of ground beef mixed with herbs and marinara sauce, three cheeses and our zucchini lasagna sheets.
KETO ZUCCHINI LASAGNA RECIPE:
KETO LASAGNA WITH PROTEIN NOODLES:
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This video is sponsored by Built Bar. Built Bar is a keto friendly protein bar available in all kinds of flavors to suit your taste buds.
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KETO ZUCCHINI LASAGNA RECIPE
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 teaspoon garlic powder
12 oz fresh mozzarella cheese, sliced
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, 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.
***MACROS CAN BE FOUND ON MY WEBSITE - SEE RECIPE LINK ABOVE**
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Zucchini Lasagna Recipe | Grain Free Recipe
This Zucchini Lasagna is a delicious grain free recipe, perfect for using up all those summer squash that the garden is overflowing with. Click SHOW MORE for sources.
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Healthy Quinoa Nachos Without Chips-
Healthy One Pot Meal- Sourdough Skillet-
Easy Healthy Meal Ideas for Family-
Printable Recipe:
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Zucchini Lasagna
'Tis the season for gardens which overfloweth with cucumbers, zinnias, and a whole lot of summer squash. I don't know how the conditions are in your neck of the woods, but as for the backyard of the farmhouse, zucchini have no trouble thriving.
Usually somewhere around January my memory of the summer abundance has wiped away, and I throw a couple squash in my grocery cart. When this happens, I know I will be shuddering at the thought of actually paying money for such a vegetable when summer rolls around.
Just a couple of plants will have you swimming in zucchini all summer long.
What's a girl to do?
Well, I have a few favorites. Zucchini and cheese, which is like macaroni and cheese, except with shredded zuch instead of noodles.
Squash-y eggs. You guessed it. That's sautéed squash with breakfast.
Zucchini bread. The kids talk me into this at least a couple times every summer.
And, last but not least, zucchini lasagna. Grain free, cheesy, and enjoyed by even the pickiest of children.
Zucchini Lasagna Recipe Ingredients
2 lbs ground beef
2 tablespoons coconut oil
8 ounces mushrooms, sliced
1 medium onion, diced
2 medium zucchini, cut in long 1/4 slices
12 ounces mozzarella cheese, shredded
8 ounces parmesan cheese, grated
2 cups cottage cheese
1 tsp salt
24 ounces pasta sauce
2 tbs fresh basil
Zucchini Lasagna Recipe Instructions
Preheat the oven to 400 degrees.
In a large cast iron skillet, brown the ground beef.
In another skillet, sauté the onion and mushrooms in the coconut oil, until soft.
Meanwhile, shred the mozzarella cheese and set aside.
Grate the parmesan cheese.
Combine grated parmesan cheese, cottage cheese and eggs.
Combine cooked onions and mushrooms, browned ground beef and pasta sauce.
Assemble the lasagna with a layer of pasta sauce, sliced zucchini, more pasta sauce, half the cottage cheese mixture, half the shredded cheese and then repeat.
Bake for about 30 minutes, or until cooked through.
Sprinkle with chopped basil.
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Zucchini Lasagna (Bobby Flay Throwdown Winner)
These talented, funny ladies beat Bobby Flay on Throwdown with this recipe. This creative twist on the Italian classic had us thinking— who needs pasta? Christine and Carla Pallotta of nebo restaurant share a quick creative alternative to pasta that utilizes one of the garden's most bountiful vegetables. Substitute corn starch for flour and serve this as a gluten-free option to grateful allergy sufferers.