Keto Lasagna Recipe
Keto Lasagna is a tasty and healthier alternative to traditional lasagna. Instead of pasta, it uses thin slices of zucchini, which give the dish a low-carb character. Ground meat, tomato sauce, and aromatic spices create a rich and flavorful filling. Layers of zucchini are interspersed with layers of meat sauce and a mixture of mozzarella and parmesan cheeses. The dish is baked in the oven until the cheeses melt and the lasagna becomes golden. Keto Lasagna is a satisfying dish that fits well into the principles of the ketogenic diet while maintaining the unique taste and texture of classic lasagna.
- 2 medium zucchinis
- 450g ground meat (can be turkey, beef, or a mix of both)
- 1 small onion, chopped
- 2 cloves of garlic, minced
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1 cup low-carb tomato sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon olive oil
- Salt and pepper to taste
- Preheat the oven to 180°C (350°F).
- Prepare the zucchini by slicing them lengthwise into long, thin slices. You can use a mandoline slicer to achieve thin and even slices. Sprinkle the zucchini slices with salt and let them sit for 15-20 minutes to release their juice. Then pat them dry with paper towels.
- In a large skillet, heat olive oil. Add chopped onion and garlic and sauté over medium heat until they become soft and slightly golden.
- Add the ground meat to the skillet and cook, stirring, until it browns. Season with salt, pepper, dried oregano, and basil. Continue cooking until the meat is fully cooked. Then add the tomato sauce and tomato paste, stirring to combine the ingredients thoroughly. Simmer for a few minutes over low heat.
- In a separate bowl, mix the mozzarella and parmesan cheeses.
- In a baking dish, layer the bottom with the zucchini slices. Top with a portion of the meat sauce, then sprinkle a layer of cheese. Repeat this process, layering more zucchini slices, meat sauce, and cheese until you run out of ingredients. The top layer should be cheese.
- Cover the dish with aluminum foil and place it in the preheated oven. Bake the lasagna for about 25-30 minutes. Then uncover the dish and bake for an additional 10-15 minutes until the top turns golden.
- After baking, remove the lasagna from the oven and let it cool for a few minutes. You can also sprinkle it with fresh herbs like parsley or basil before serving.
- Enjoy! Now you can savor a delicious low-carb version of lasagna that is compatible with the ketogenic diet.
Keto Lasagna is a delicious and healthier alternative to traditional lasagna. Instead of using pasta, thin slices of zucchini are used, giving the dish a low-carb twist. Ground meat, combined with tomato sauce and aromatic spices, creates a rich and flavorful filling. Layers of zucchini are interspersed with layers of the meat sauce and a mixture of mozzarella and Parmesan cheeses. The dish is baked in the oven until the cheese is melted and the lasagna takes on a golden hue. Keto Lasagna is a satisfying meal that perfectly aligns with the principles of the ketogenic diet while preserving the unique taste and texture of classic lasagna.
Preparation time: 30 min
Cooking time: 40 min
Macro nutrients per 100 grams
Calories: 162 kcal
Carbohydrate: 17 g
Protein: 10 g
Fat: 6 g
And short story about LEET DIET
As a choreographer and aerial gymnast, I had always been interested in maintaining a healthy lifestyle. Diets had been my hobby, but I never truly enjoyed them until I discovered the Keto diet. After reading numerous books about how our bodies work and the benefits of a high-fat, low-carb diet, I decided to give it a try. I never looked back. The Keto lifestyle quickly became my passion, and I began experimenting with new recipes and meal plans. That's when I decided to share my knowledge with the world and created Leet Diet, a website filled with delicious Keto-friendly recipes and helpful tips for anyone looking to adopt a healthy lifestyle.