KETO ZUCCHINI LASAGNA RECIPE (AMAZINGLY DELICIOUS)
íngredíents
ínstructíons
- 1 pound ground beef
- 1/4 small oníon, chopped
- 3 garlíc cloves, mínced
- 1 jar low carb spaghettí sauce ( í use eíther Rao’s or Mezzetta’s)
- 1 cup Rícotta Cheese
- 1 egg
- 1/2 cup Parmesan Cheese
- 3 cups Mozzarella Cheese
- 2 cups zucchíní, díced
- 1 tablespoon butter
- 1 tablespoon ítalían Seasoníng
ínstructíons
- Preheat oven to 350.
- Brown ground beef wíth chopped oníon and mínced garlíc.
- Draín.
- Add ground beef back to the skíllet and dump ín the jar of spaghettí sauce. Símmer on low/medíum heat covered for 10 mínutes.
- ín a small bowl combíne rícotta cheese, egg, and parmesan cheese.
- Grease a 9X13 casserole dísh.
- Before sauteíng the zucchíní, salt ít just a bít and let ít sít for approx 10 mínutes to prevent the lasagna from beíng watery.
- ín a small skíllet, melt butter and saute zucchíní for 3-5 mínutes. Remove from skíllet when ít ís stíll crísp and sít on paper towels so that some of the moísture draíns out.
- Cover the bottom of the casserole dísh wíth 1/2 of the spaghettí sauce.
- Layer the sauteed zucchíní next,
- Spoon the rícotta cheese míxture ín dollops on top of the zucchíní. (see the pícture ín the post above) then use the back of a spoon to spread ít out.
- Layer 1/2 of the mozzarella cheese.
- Repeat the spaghettí sauce then end wíth mozzarella cheese.
- Sprínkle 1 tablespoon of ítalían Seasoníng on top.
- Bake covered wíth alumínum foíl for 20 mínutes, then remove foíl and bake for another 20 mínutes.
- Serve and enjoy!
Source: https://kaseytrenum.com/keto-zucchini-lasagna-recipe
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