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Name: Keto zucchini lasagne
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1 lb Zucchini (about 3 medium); 3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp); Sea salt; 4 cloves Garlic (minced); 2 lb Ground beef; 2 cups Marinara sauce; 12 oz Ricotta cheese (full-fat); 1/2 cup Grated parmesan cheese; 3 cups Mozzarella cheese (shredded); 1 large Egg

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INGREDIENTS

1 lb Zucchini (about 3 medium)
3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp)
Sea salt
4 cloves Garlic (minced)
2 lb Ground beef
2 cups Marinara sauce
12 oz Ricotta cheese (full-fat)
1/2 cup Grated parmesan cheese
3 cups Mozzarella cheese (shredded)
1 large Egg

INSTRUCTIONS

ROASTED ZUCCHINI:

Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet with parchment paper.

Use a mandoline to slice zucchini lengthwise into thin sheets, about 1/4 inch thick.

Arrange the zucchini on the lined baking sheet, in a single layer. Brush both sides with olive oil (use about 2 tablespoons), then sprinkle both sides lightly with sea salt.

Roast the zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.

When done, remove the zucchini from the oven but leave it on at 400. Pat the zucchini with paper towels to soak up any extra water or oil.

MEAT SAUCE:

Meanwhile, heat the remaining tablespoon of oil in a saute pan or cast iron braiser on the stove over medium-high heat. Add the garlic and saute for 30-60 seconds, until fragrant.

Add the ground beef. Cook for about 10 minutes, until browned. Stir in the marinara sauce and remove from heat. Taste and adjust salt/pepper if needed.

CHEESE FILLING:

Meanwhile, stir together the ricotta and parmesan cheeses. Stir in the egg.

ASSEMBLY:

Arrange a layer of zucchini slices at the bottom of a 9×13 casserole dish. Top with half of the meat sauce. Dollop small pieces of the ricotta cheese mixture, (using half of the total amount), then spread. Finally top with half of the shredded mozzarella. Repeat the layers a second time, with shredded mozzarella last on top.

Bake for 15 minutes, until the cheese on top is melted and golden. Garnish with fresh basil, if desired

Nutrition Facts

Amount per serving. Serving size 1/12 recipe Calories450

Fat31.7g

Protein34.8g

Total Carbs6.4g

Net Carbs5.3g

Fiber1.1g

Sugar3.1g

NOTES

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Keto zucchini lasagne

1 lb Zucchini (about 3 medium)
3 tbsp Olive oil (divided into 2 tbsp and 1 tbsp)
 Sea salt
4 cloves Garlic (minced)
2 lb Ground beef
2 cups Marinara sauce
12 oz Ricotta cheese (full-fat)
1/2 cup Grated parmesan cheese
3 cups Mozzarella cheese (shredded)
1 large Egg

ROASTED ZUCCHINI:
Preheat the oven to 400 degrees F (204 degrees C). Line an extra large baking sheet with parchment paper.

Use a mandoline to slice zucchini lengthwise into thin sheets, about 1/4 inch thick.

Arrange the zucchini on the lined baking sheet, in a single layer. Brush both sides with olive oil (use about 2 tablespoons), then sprinkle both sides lightly with sea salt.

Roast the zucchini slices in the oven for 15-20 minutes, until soft and mostly dry.

When done, remove the zucchini from the oven but leave it on at 400. Pat the zucchini with paper towels to soak up any extra water or oil.

MEAT SAUCE:
Meanwhile, heat the remaining tablespoon of oil in a saute pan or cast iron braiser on the stove over medium-high heat. Add the garlic and saute for 30-60 seconds, until fragrant.

Add the ground beef. Cook for about 10 minutes, until browned. Stir in the marinara sauce and remove from heat. Taste and adjust salt/pepper if needed.

CHEESE FILLING:
Meanwhile, stir together the ricotta and parmesan cheeses. Stir in the egg.

ASSEMBLY:
Arrange a layer of zucchini slices at the bottom of a 9×13 casserole dish. Top with half of the meat sauce. Dollop small pieces of the ricotta cheese mixture, (using half of the total amount), then spread. Finally top with half of the shredded mozzarella. Repeat the layers a second time, with shredded mozzarella last on top.

Bake for 15 minutes, until the cheese on top is melted and golden. Garnish with fresh basil, if desired
Nutrition Facts

Amount per serving. Serving size 1/12 recipe Calories450
Fat31.7g
Protein34.8g
Total Carbs6.4g
Net Carbs5.3g
Fiber1.1g
Sugar3.1g

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Nutrition

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Serving Size: 1 (2291g)
Recipe Makes: 1

Calories: 2577
Calories from Fat: 1458 (57%)

Amt Per Serving		% DV

	Total Fat 162g	216 %
	Saturated Fat 62.7g	313 %
	Monounsaturated Fat 66.5g
	Polyunsanturated Fat 11g
Cholesterol 860.7mg		265 %
Sodium 3733.9mg		129 %
Potassium 4398.8mg		116 %
Total Carbohydrate 72.1g		21 %
	Dietary Fiber 13.4g	53 %
	Sugars, other 58.8g
Protein 193.7g		277 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2577

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