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Keto Zucchini Lasagna

By Dr. Eric Berg DC

08/31/2023

Keto Zucchini Lasagna

keto-zucchini-lasagna

Total Time: 45 minutes

Serves: 6

Per serving: 755 calories, 36.2 g protein, 10.6 g carbohydrates, 64.2 g fat

Ingredients

  • 14 oz zucchini, finely sliced

 

Meat sauce

  • 2 Tbsp / 30 mL olive oil

  • 1 yellow onion, finely chopped

  • 2 cloves garlic, finely chopped

  • 1 lb / .45 kg ground beef or ground turkey

  • 2 Tbsp / 30 mL Italian seasoning

  • 1 tsp / 5 mL sea salt

  • ¼ tsp / 1.3 mL ground black pepper

  • 4 Tbsp / 60 mL tomato paste

  • 3 Tbsp / 45 mL water

 

Cheese sauce

  • 1½ cups / 355 mL heavy whipping cream

  • 2 cups / 473.2 mL shredded cheese, divided

  • 1 garlic clove, minced

  • salt and ground black pepper to taste

Directions:

  1. Preheat the oven to 400 degrees F / 200 degrees C and set aside a baking dish that is about 10 x 8 inches (9x13 shown in video).

  2. Lay the zucchini slices on paper towels and lightly sprinkle them with salt. Rest for 10 minutes, then pat with paper towels to remove moisture. Meanwhile, prepare meat sauce.

  3. Heat olive oil in a large frying pan over medium heat. Add onion and garlic and sauté until soft. Add ground meat, Italian seasoning, salt, and pepper. Stir together and cook until lightly browned.

  4. Stir in tomato paste and water until well combined. Reduce the temperature to medium-low and simmer for 5 to 10 minutes, stirring occasionally.

  5. Mix cream, half of the shredded cheese, and garlic in a medium-sized saucepan. Bring to a simmer over medium-high heat, and once bubbling, reduce the temperature to medium-low. Simmer for about 5 minutes while stirring continuously, or until the sauce has thickened. Salt and pepper to taste.

  6. Assemble the lasagna: Spread about 1/2 of the meat sauce on the bottom of the baking dish. Cover with some of the cheese sauce and then cover with a single layer of zucchini slices. Repeat the layers and finish by sprinkling the remaining cheese on top.

  7. Bake for about 18 to 20 minutes or until cheese is golden and bubbly. Let it rest for at least 15 minutes before serving to allow it to set. 

The following video shows somebody cooking the Keto Zucchini Lasagna with background music playing and that you can access the whole recipe below.

Per serving: 755 calories, 36.2 g protein, 10.6 g carbohydrates, 64.2 g fat

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