How To make Zucchini Lasagna
6 Cups Zucchini
sliced
1 Pound Ground Beef
6 Ounces Tomato Paste
1/2 Teaspoon Oregano
1/2 Teaspoon Basil
1/2 Teaspoon Salt
1/8 Teaspoon Garlic Powder
1 Cup Cottage Cheese :
or ricotta
1 Egg
1/4 cup Dry Bread Crumbs
2 cups Mozzarella Cheese -- shredded
Place zucchini in 2-quart casserole. Cook, covered, on HIGH (full power) for 7-10 minutes (I cooked 15 min.) or until zucchini is thoroughly cooked. Stir halfway through. Drain, set aside. Place hamburger in 1 quart casserole, cook on high (full power) for 4 to 5 1/2 min or until beef is no longer pink. Stir halfway through. Drain. Add tomato paste, basil, oregano, garlic powder and salt to beef. Set aside. Combine cottage cheese and egg in small bowl. Layer half of zucchini , bread crumbs, meat mixture, cheese mixture, and mozzerella cheese i n 8 x8 x2 dish (I used 10 x 10) Repeat layers with remaining ingr., reserving last mozzerella cheese layer. Cover loosely with heavy-duty plastic wrap. Cook covered, on High(full power) for 7 to 10 minutes o r until heated though. Sprinkle remaining Mozzerella cheese over lasagn a Let stand 3 to 5 min or until melted. From: Introduction to cooking with Amana Radarange recipe based on 650-700 watt micro, I used 800 watt
How To make Zucchini Lasagna's Videos
BEST KETO LASAGNA RECIPE! How to make Zucchini Noodle Keto Lasagna! Easy & Low Carb Recipe for Keto
Delicious Keto Lasagna! The Best Zucchini Lasagna Recipe | No Noodles, Low Carb, Gluten Free Pasta
Hey Guys! I am showing How to make the best Keto lasagna recipe ever! No Noodles! Using Zucchini noodles. Enjoy!
Lasagna Recipe
2 large zucchini
1lb of sweet Italian sausage or Ground beef
Asiago cheese
1lb of ricotta whole milk cheese
Two eggs
Marinara sauce
2 garlic Cloves
5 fresh basil leaves
1/4 cup of onion
1/2 teaspoon of oregano
1/4 teaspoon chili flakes
Salt and pepper to taste
1/2 teaspoon of fresh basil leaves
1 teaspoon of sweetener
Mozzarella cheese
Preheat oven to 350
Bake for 20-25 min
Broil for 5 minutes.
Nutrition Facts:
Calories 2252, 250 Calories
Net Carbs 24g, 2.7g Net Carbs per serving
Fat 189g, 21g per serving
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NOT WATERY Keto Zucchini Lasagna Recipe
THIS AMAZING KETO ZUCCHINI LASAGANA IS NOT WATERY!
Keto Zucchini Lasagna is an easy Italian food option that most can make on the keto diet. However, often the casserole becomes watery and soggy because zucchini is a vegetable is is mostly water. In this video, I show you some tricks and tips to dehydrate our sheets of zucchini to make our keto zucchini lasagna recipes less watery.
* Tip #1 for making the best keto zucchini lasagna:
Cut your noodles in very thin strips using a mandoline slicer. This is the one I use:
Zucchini is mostly made up of water so the thinner your lasagna zucchini noodles are, the less moisture they will hold.
* Tip #2 for making zucchini lasagna that isn't watery:
Lightly salt both sides of your zucchini noodles before layering. Add salt to your zucchini will help draw out the moisture. Let sit for 15-20 minutes. Then blot up excess water with a paper towel.
This keto zucchini lasagna is piled high with layers of ground beef mixed with herbs and marinara sauce, three cheeses and our zucchini lasagna sheets.
KETO ZUCCHINI LASAGNA RECIPE:
KETO LASAGNA WITH PROTEIN NOODLES:
***SUBSCRIBE TO MY CHANNEL**
This video is sponsored by Built Bar. Built Bar is a keto friendly protein bar available in all kinds of flavors to suit your taste buds.
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KETO ZUCCHINI LASAGNA RECIPE
1 zucchini
2 tablespoons olive oil
1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian seasoning
1/4 teaspoon anise seeds
1 1/2 cups low carb marinara sauce, divided
1/4 cup ricotta cheese
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
12 oz fresh mozzarella cheese, sliced
Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise. Lay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes. Blot moisture out of zucchini afterwards. While zucchini is dehydrating, add olive oil to a skillet over medium heat. Add ground beef and cook for 2-3 minutes. Season with salt, pepper, Italian seasoning and anise. Continue cooking until ground beef has cooked through. Pour in 1 cup marinara sauce. Simmer for 1-2 minutes. Remove from heat and set aside. While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, parmesan and garlic powder. Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles. Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers. Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.
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Zucchini Lasagna | Kitchen Vignettes | PBS Food
Recipe:
Need a hearty Meatless Monday dish full of Fall flavors? Ditch the noodles for some zesty zuke! One bite and you'll be hooked.
Music: By The Lake by Julie Doiron, licensed by Aporia Records
Kitchen Vignettes is a farm-to-table video blog by Aube Giroux. She is a passionate organic gardener and home cook who likes to share the stories of how food gets to our dinner plates. She won the Saveur Magazine's 2012 Best Food Blog award in the video category. For more video stories:
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Zucchini Lasagna
This Zucchini Lasagna is low fat, gluten-free, Keto friendly, ridiculously delicious and only 368 calories! This lasagna uses zucchini in place of pasta thereby reducing calories. Guilt free!
⬇️⬇️ PRINT RECIPE ⬇️⬇️
✅ INGREDIENTS ✅
MEAT SAUCE
1 tbsp olive oil
1 large onion chopped
4 cloves garlic minced
1 lb ground beef extra lean
2 bay leaves
1/2 tsp cinnamon
1 tsp oregano dried
1/2 tsp pepper
1 tbsp hot sauce
28 oz crushed tomatoes (1 can)
ZUCCHINI LASAGNA
3 large zucchini
3 cups mozzarella cheese shredded
2 cups mushrooms slices, I used white mushrooms
1 1/2 cups ricotta cheese
1/2 cup Parmesan cheese grated
1 tbsp parsley for garnish
⭐️EQUIPMENT YOU'LL NEED - products used in video (AFFILIATE):
►Mandoline Slicer -
►Lasagna Pan -
►Cast Iron Skillet -
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Zucchini Lasagna
Get the full recipe here:
Zucchini Lasagna
Healthy low carb zucchini lasagna recipe with meat, cottage cheese and zucchini noodles. Tasty, not watery, rave reviews and easy to follow video recipe. Kids love it too!
Recipe:
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KITCHEN TOOLS USED:
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⏱ Timestamps ⏱
0:00:00 Intro
0:00:06 Make zucchini noodles
0:00:15 Salt zucchini to draw out water
0:00:19 Rest 'noodles' for 30 minutes, pat dry
0:00:31 Saute ground turkey in skillet
0:00:36 Add herbs
0:00:45 Add tomato sauce
0:01:00 Wilt spinach
0:01:06 Squeeze to remove water
0:01:16 Make cottage cheese layer
0:01:25 Spread tomato sauce in baking dish
0:01:26 Sprinkle uncooked quinoa
0:01:28 Layer of zucchini noodles
0:01:32 Spread tomato sauce
0:01:35 Spread cottage cheese mixture
0:01:39 Arrange spinach, then mozzarella
0:01:44 Repeat layers
0:01:57 Finish with parmesan cheese
0:02:02 Cover and bake
0:02:05 Uncover and bake
0:02:24 Cut into slices
0:02:29 Conclusion