Low-Carb Keto Lasagna Popular Recipes

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Low-Carb Keto Lasagna

"Honestly better than the real thing!"

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

Instructions :

Prep : 30M	Cook : 12M	Ready in : 1H35M

• 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.

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