Recipe #KM-02

Zucchini Lasagna

⏱️ 75 minutes πŸ“Š Medium
Keto-friendly recipe: Zucchini Lasagna

πŸ₯˜ Ingredients

4 large zucchini, sliced lengthwise 1.5 lbs ground beef 2 cups ricotta cheese 2 cups mozzarella cheese, shredded 1 cup parmesan cheese 2 eggs 24 oz sugar-free marinara sauce 2 cloves garlic, minced Italian seasoning

πŸ‘¨β€πŸ³ Instructions

πŸ₯’ Step 1: Slice zucchini Slice zucchini lengthwise into ΒΌ-inch strips. Salt and let drain 15 minutes, then pat dry. πŸ”₯ Step 2: Brown beef Brown ground beef with garlic until fully cooked. Drain excess fat. Stir in marinara sauce. πŸ₯£ Step 3: Mix cheese filling Combine ricotta, 1 cup mozzarella, Β½ cup parmesan, eggs, and Italian seasoning. πŸ«’ Step 4: Grill zucchini Grill or roast zucchini strips 2-3 minutes per side to remove moisture. πŸ“ Step 5: Layer sauce Spread thin layer of meat sauce in bottom of 9x13 baking dish. πŸ₯’ Step 6: Build layers Layer zucchini, ricotta mixture, meat sauce. Repeat until ingredients are used. πŸ§€ Step 7: Top with cheese Finish with remaining mozzarella and parmesan on top. πŸ”₯ Step 8: Bake covered Cover with foil. Bake at 375Β°F for 40 minutes. 🍽️ Step 9: Finish and serve Remove foil, bake 10 more minutes until bubbly. Let rest 15 minutes before serving!

🍽️ Recommended Sides

Caesar salad, garlic bread alternative