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Keto Zucchini Lasagna

Servings: 6 (dinner size)


INGREDIENTS

  • 822 g (3 cups) Keto Bolognese Sauce
  • 345 g (12 oz) zucchini - cut into thin, lengthwise strips
  • 258 g (1 cup) smooth ricotta cheese
  • 100 g (1 cup) parmesan Reggiano – grated – reserve ¼ for layers and topping
  • 224 g (2 cups) mozzarella – grated – reserve ¼ for topping
  • 1 large egg – lightly beaten
  • 6 g (1 tsp) salt – fine
  • ½ g (½ tsp) black pepper

DIRECTIONS

  • 1.   Preheat the oven to 400 F or 200 C

  • 2.   Into a mixing bowl, add the ricotta, ¾ of the grated parmesan, the egg, salt and pepper. Stir to combine thoroughly. Set aside

  • 3.   To a 9 X 7 inch, or 23 X 18 cm, or about 3 L deep sided casserole dish, pour in about ½ cup of the Bolognese sauce and distribute over the bottom. Place the zucchini slices lengthwise in the casserole dish, placing the slices over the Bolognese sauce. As you lay down the zucchini, overlap each slice by half the width from one side to the opposite side

  • 4.   Distribute half of the remaining Bolognese sauce evenly over the layer of zucchini. Spoon out and evenly distribute half of the ricotta mixture over the Bolognese. After removing the reserved portions, distribute half of the remaining mozzarella and sprinkle parmesan on top. Repeat with the next layer of zucchini, press down gently on the zucchini to even out the surface and then spread the Bolognese, ricotta, mozzarella and parmesan. Lay down the third layer of zucchini strips and, using the reserved mozzarella and parmesan, distribute the cheeses evenly over the top

  • 5.   Place the casserole in the preheated oven and bake for 30 to 35 minutes. Broil for a couple of minutes to crisp the cheese on the surface

  • 6.   Let cool a few minutes, cut and, if desired, garnish with fresh basil leaves. Enjoy!

MACRONUTRIENTS CHART

FYI

This lasagna recipe is well suited for freezing. It will keep well for several months. There are 2 ways to freeze.
  1. Assemble as stated in steps 1 through 4. Place casserole dish in an airtight freezer bag or large freezer safe plastic container with airtight lid. Remove from freezer and let thaw in the fridge overnight, or thaw on your counter and then bake as directed.
  2. The second method is to make and bake the entire casserole of lasagna. Let cool and then place leftover pieces into a freezer safe container. Thaw and either microwave or reheat in the oven.

Recipe tags: easy zucchini lasagna, gluten free lasagna, gluten free zucchini lasagna, keto, keto bolognese sauce, keto casseroles, keto diet, keto dinner, keto freezer meal prep, keto italian recipes, keto lasagna, keto lasagna recipe, keto meal prep, keto meals, keto meals and recipes, keto mediterranian recipes, keto one pot meal, keto recipes, keto zucchini recipe, low carb, low carb lasagna, low carb meal prep, low carb zucchini lasagna, zucchini lasagna
2 Comments
esther

March 19, 2022 @ 3:59 pm

thanks for this delicios recipe

Angela Wilkes

March 20, 2022 @ 8:35 am

Hi Esther!
My pleasure!

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  • author By Angela Wilkes
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  • Cuisine: Italian
  • Category: BeefPork
  • Created: February 8, 2022

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