Easy Low Carb Keto Lasagna

Easy Low Carb Keto Lasagna Hilda Solares Yields 10 An easy low carb keto zucchini lasagna 20 min Prep Time 60 min Cook Time 1 hr, 20 Total Time Save Recipe Print Recipe var print_b = document.getElementById('mpp_print_button'); var save_b = document.getElementById('mpp_saverecipe_button'); print_b.onclick = function(){ zlrPrint( "mpprecipe-container-30", "https://www.fittoservegroup.com/wp-content/plugins/meal-planner-pro/", "mpprecipe-design9", "", "#" ) }; save_b.onclick = function(){ window.open('https://fittoservegroup.mealplannerpro.com/clipper/direct?url=' + window.location.href); return false; }; My Recipes My Lists My Calendar Ingredients 3 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 pound of ground beef 1 (28-ounce) can crushed tomatoes 1 small can of tomato paste 1 ½ cups of water 2 tablespoons dried oregano 2 tablespoons of dried basil 1/2 teaspoon red pepper flakes ¼ teaspoon of black pepper 1 teaspoon of dried onion powder 1 teaspoon of dried garlic powder 3 cloves of fresh garlic crushed 2 teaspoons sea salt 3 medium zucchini 1 ½ cups whole milk ricotta cheese 1 ½ cups mozzarella cheese 1/4 teaspoon freshly ground black pepper 1 1/2 cup freshly grated Parmesan cheese 1 egg Dash of nutmeg Instructions Preheat the oven to 375°F. In a large skillet set over medium heat, heat 3 tablespoons of the oil.

Add the onion, garlic and red pepper flakes and cook, until the onion and garlic are translucent.

Add the ground beef and cook, until brown.

Add the crushed tomatoes, tomato paste, and water.

Next add the oregano, basil, and salt.

Allow the meat sauce to cook and reduce until sauce has thickened.

Let the sauce cool. Mix the ricotta cheese, ½ cup mozzarella cheese, ½ cup of parmesan cheese.

Next add the egg and dash of nutmeg and combine well. Slice the zucchini lengthwise into thin strips, about 1/8 inch thick.

Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish.

Add 1 cup of the sauce, next with 1/4 cup of the ricotta mixture.

Repeat the layers twice, alternating the direction of the zucchini.

Top with the remaining cup of mozzarella cheese.

Lastly, sprinkle the Parmesan cheese. Bake for 50 to 60 minutes, or until the lasagna is bubbling and the top is lightly brown.

Add the onion, garlic and red pepper flakes and cook, until the onion and garlic are translucent.

Add the ground beef and cook, until brown.

Add the crushed tomatoes, tomato paste, and water.

Next add the oregano, basil, and salt.

Allow the meat sauce to cook and reduce until sauceu00a0has thickened.

Let the sauce cool." } , { "@type": "HowToStep", "text": "Mix the ricotta cheese, u00bd cup mozzarella cheese, u00bd cup of parmesan cheese.

Next add the egg and dash of nutmeg and combine well." } , { "@type": "HowToStep", "text": "Slice the zucchini lengthwise into thin strips, about 1/8 inch thick.

Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish.

Add 1 cup of the sauce, next with 1/4 cup of the ricotta mixture.

Repeat the layers twice, alternating the direction of the zucchini.

Top with the remaining cup of mozzarella cheese.

Lastly, sprinkle the Parmesan cheese." } , { "@type": "HowToStep", "text": "Bake for 50 to 60 minutes, or until the lasagna is bubbling and the top is lightly brown.