Zucchini Lasagna Recipe Keto
This zucchini lasagna recipe keto friendly is a healthier twist on the classic Italian lasagna and is amazing for those on a weight loss journey.
Ingredients
- 3 medium size zucchinis
- 2 cups mozzarella, distributed
Sauce:
- 1/3 cup chopped onion
- 4 cloves of garlic, minced
- 1 can tomato paste
- 1 tbsp Italian seasoning
- 1 tbsp olive oil
- ⅔ water
- 1 tsp salt
- 1/2 tsp black pepper
Meat:
- 2 lb ground meat (I used ground chicken)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 2 tbsp Italian seasoning
- 1 tsp black pepper
- 2 tsp salt
- 1 tsp paprika
Instructions
- In a pan over low-medium heat, add olive oil, ground meat and seasoning (garlic powder, Italian seasoning, black pepper, salt, and paprika). Let it cook through and remove any excess liquid/ fat.
- For the sauce, add olive oil to a saucepan over low heat. Add minced garlic and let it cook until brown while stirring constantly. Add chopped onion and cook until translucent. Then add tomato paste, water, and seasoning.
- Preheat the oven to 325F.
- For assembly, cut zucchinis in thin slices lengthwise (about 1/8 inch). Add 3 tablespoons of sauce to the bottom of your baking pan (I used an 8x8 inch pan) and spread it out to cover the surface. Add a layer of overlapping zucchini slices, cheese, meat, and repeat until ingredients run out.
- Bake for 45 minutes and broil for 5. Enjoy!