KETO LASAGNA WITH LOW CARBS

Ingredients:

For the Meat Sauce:

• 1 lb (450g) ground beef or turkey
• 1 small onion, finely diced
• 3 cloves of garlic, minced
• 1 can (14 oz) diced tomatoes (no added sugar)
• 1 cup tomato sauce (no added sugar)
• 1 tsp Italian seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• 1 tbsp olive oil

For the Cheese Layer:

• 1 ½ cups ricotta cheese or cottage cheese
• 1 large egg
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley
• Salt and pepper to taste

For the “Noodles”:

• 3 large zucchinis, thinly sliced lengthwise
• 1 tbsp salt (for sweating the zucchini)
• 1 tbsp olive oil

Instructions:

1. Prepare the Zucchini “Noodles”:

• Slice the zucchinis into thin strips, about ⅛ inch thick.
• Lay the zucchini slices on a baking sheet lined with paper towels.
• Sprinkle salt on both sides of the zucchini and let them sit for 15-20 minutes to draw out moisture.
• After sweating, pat the zucchini dry with additional paper towels to remove excess moisture.

2. Cook the Meat Sauce:

• Heat olive oil in a large skillet over medium heat.
• Sauté the diced onion until translucent, about 5 minutes.
• Add minced garlic and cook for another minute until fragrant.
• Add the ground beef (or turkey) and cook until browned, breaking up any large chunks.
• Stir in the diced tomatoes, tomato sauce, Italian seasoning, dried basil, dried oregano, salt, and pepper.
• Simmer for 10-15 minutes, stirring occasionally. Set aside.

3. Prepare the Cheese Layer:

• In a mixing bowl, combine ricotta cheese, egg, ½ cup shredded mozzarella, Parmesan, garlic powder, onion powder, dried parsley, salt, and pepper.
• Mix until thoroughly combined.

4. Assemble the Lasagna:

• Preheat oven to 375°F (190°C).
• In a 9×13 inch baking dish, spread a thin layer of meat sauce at the bottom.
• Layer zucchini slices over the sauce.
• Spread a layer of the cheese mixture over the zucchini.
• Continue layering with meat sauce, zucchini, and cheese until all ingredients are used, finishing with a top layer of meat sauce.
• Sprinkle the remaining mozzarella cheese over the top.

5. Bake the Lasagna:

• Cover the dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for an additional 15-20 minutes or until the cheese is bubbly and golden brown.
• Let the lasagna cool for about 10 minutes before slicing and serving.

Nutrition (per serving):

• Calories: 350
• Fat: 25g
• Protein: 25g
• Carbs: 7g
• Fiber: 2g
• Net Carbs: 5g