Alma Bax 
The ketogenic diet gets a bad rap, but it has its benefits. I started following it after I had a few health problems, including having to have a gastric bypass several years ago. I was always hungry, and I was always tired, but not because of any physical issues.
There’s still a long way to go before keto is mainstream, but try and wean yourself off traditional pasta, pasta sauce, and sauces in general and you’ll start to notice some real benefits. It’s not a quick process, but it is worthwhile for the end result of feeling more energised, losing weight, and generally being healthier.
When I first heard of the ketogenic diet a couple of years ago, I was intrigued but skeptical. For me, the idea of eating all my food, from the grocery store to the kitchen, with no refined carbs, sugar or grains, seemed impossible. But then I found out that I could still eat pasta , bread , pizza, and ice cream. So I decided to give it a try.. Read more about keto zucchini lasagna without ricotta and let us know what you think.
Zucchini slices replace the high-calorie noodle in this delectable keto zucchini lasagna. This low-carb, keto, vegetarian, and gluten-free lasagna has all of the delicious flavors of traditional lasagna without the additional carbohydrates or guilt! The finished dish tastes as delicious as it looks, thanks to the unique twist of rolling the zucchini instead of laying it flat.
We substituted thin zucchini slices for conventional lasagna noodles for a variety of health reasons. This removes processed carbs as well as grains that aren’t needed. Plus, zucchini has a plethora of health advantages!
When my husband is away and my children and I are alone, I prepare this in two different plates. I cook one and put the other in the freezer! It’s two dinners in one, and I can take it out of the freezer the night before we want to bake it again, which saves me a ton of time! So one prep time = two meals…total win!
Does it have the same flavor as traditional lasagna?
Not quite, but near enough. When you don’t have noodles, the texture will be a bit different. The difference is mostly due to the fact that we roll the zucchini noodles rather than putting them flat. When laying zoodles flat, they lose their shape and form far more easily than normal noodles. They remain together when rolled and jammed together, making them much simpler to eat and offer!
What are the net carbohydrates in zucchini noodles?
I have to conduct some preliminary study to fully comprehend how carbs operate and how the body breaks them down or utilizes them. Net carbs are the amount of carbohydrates that your body can really absorb at this time. This may lead to an increase in blood sugar levels. Each medium zucchini has 33 calories, 6 grams of total carbohydrates, and 2.0 grams of fiber, for a net carbohydrate content of just 4 grams.
Is zucchini a Keto food?
When it comes to keto, zucchini is the most popular squash. It’s most often used as a noodle substitute in the form of zoodles. Make sure to complete your homework on which squashes are ideal for your diet. Carbohydrate content varies significantly across variants. With just 3g net carbohydrates per cup, zucchini is a low-carb vegetable that also happens to be high in vitamin C.
What is the best way to cut the lasagna?
A mandoline is a fantastic piece of equipment. It may be used in a variety of dishes and recipes. It has become a must-have in our kitchen.
A mandoline is made up of two parallel working surfaces, one of which may be raised or lowered. Food is moved down the adjustable surface until it reaches a blade placed on the fixed surface, such as zucchini. It falls under the tool as you slice. The mandoline is capable of slicing in a variety of widths and thicknesses. It may also produce slices, waffle cuts, and crinkle cuts, as well as dice hard vegetables and fruits, depending on the mandoline you select.
My mandolin’s greatest feature is that it lets you select the thickness of whatever you’re cutting. We discovered that slicing the zucchini into 1/8-inch pieces enabled them to be rolled without breaking and were still strong enough to stay together after baking for this recipe.
The following is a list of ingredients for a simple keto zucchini lasagna:
To make the keto zucchini lasagna, follow these steps:
Preheat the oven to 400 degrees Fahrenheit.
Combine the ricotta cheese, 1/2 cup parmesan cheese, egg, garlic powder, salt, and pepper in a mixing bowl.
As previously said, slice your zucchini lengthwise to the appropriate thickness. Remove from the equation.
Use approximately 1/4 cup of marinara sauce to cover the bottom of your baking dish in a thin layer.
Place a layer of the ricotta mixture on one side of a zucchini slice, sprinkle with a little mozzarella, and wrap up. Place in a baking dish and bake. Continue until the dish is completely filled.
Rest of the marinara should be spooned onto the completed buns. Finally, top with the remaining parmesan.
Place in the oven and bake for 30 minutes, or until the zucchini is soft and the cheese is well browned. Allow for a 5-minute cooling period before serving.
This meal may be baked in a 913 pan or two square 808 pans. You don’t have to cook this meal straight immediately after putting it together. You may always do this step just before baking by securing the top with a nice tight seal and storing it in the refrigerator for 48-72 hours before baking.
Time to Prepare: 25 minutes
30 minutes to prepare
55-minute total time
Ingredients
- 2 pound zucchini (approx. 6)
- 3/4 cup parmesan cheese, grated
- 1 cup mozzarella cheese, shredded
- a single big egg
- 2- 15 oz ricotta cheese (whole milk)
- Bertoli Olive Oil & Garlic Sauce, 3/4 cup
- a half teaspoon of salt
- a half teaspoon of black pepper
- garlic powder, 2 tsp
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Combine the ricotta cheese, 1/2 cup parmesan cheese, egg, garlic powder, salt, and pepper in a mixing bowl.
- Slice the zucchini to your preferred thickness (1/8 inch slices are recommended).
- Use approximately 1/4 cup of marina sauce to cover the bottom of your baking dish in a thin layer.
- Place a layer of the ricotta mixture on one side of a zucchini slice, sprinkle with a little mozzarella, and wrap up. Fill a 9×13 baking dish halfway with the mixture. (alternatively, 2 8X8)
- Rep until the dish is completely filled.
- Rest of the marinara should be spooned onto the completed buns. Finally, top with the remaining parmesan.
- Preheat the oven to 350°F and bake for 30 minutes.
- Allow for 5 minutes of resting time before serving.
Information about nutrition:
Yield:
6
Size of Serving:
1 tbsp. per serving 623 calories 53 g total fat 19g Saturated Fat 0g trans fat 31g of unsaturated fat 123 milligrams of cholesterol 700 mg sodium 13 g carbohydrate 2 g fiber 4 g sugar 26 g protein
(Nutritional information is an estimate that may vary depending on cooking techniques and ingredient brands utilized.)
Have you tried this recipe yet?
Please leave a comment on the blog or use Instagram to submit a picture.
A simple, yet filling keto zucchini lasagna recipe that is low carb and high in protein.. Read more about keto lasagna zucchini boats and let us know what you think.
Frequently Asked Questions
How do you keep zucchini lasagna from being watery?
To keep zucchini lasagna from being watery, you should use a baking sheet lined with parchment paper.
How do you get moisture out of zucchini slices?
You can use a paper towel to squeeze out the moisture from zucchini slices.
How do you cut zucchini noodles for lasagna?
You should use a spiralizer to create long thin noodles from zucchini.
Related Tags
This article broadly covered the following related topics:
- zucchini lasagna keto
- keto zucchini lasagna
- keto lasagna with zucchini
- keto lasagna with zucchini noodles
- zucchini lasagna with meat
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