Keto Zucchini Lasagna
ChefKetogenic.comDifficultyAdvancedServing Size 1 slice
Servings 6
Net Carbs
- Amount Per Serving
- Calories 391
- % Daily Value *
- Total Fat 22.5g35%
- Total Carbohydrate 9.2g4%
- Dietary Fiber 1.7g7%
- Protein 39.6g80%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 365°F and grease a baking pan.
Thinly slice the zucchini into 1/8-inch slices. Place the zucchini slices in a single layer on a flat surface and sprinkle with salt. Let sit for 10 to 15 minutes to allow the salt to draw out the excess moisture. Pat dry with clean paper towels.
Add the olive oil or avocado oil to a large skillet over medium-low heat.
Add the onions, red pepper, leek and garlic to the skillet and sauté until the onion is golden.
Add ground turkey to the skillet and sauté for an additional 2-5 minutes until browned.
Add the diced tomatoes to the skillet and continue to sauté until turkey is fully cooked and the tomatoes are soft. Season with salt, to taste.
Remove the skillet from heat.
Add a thin layer of the meat sauce and a layer of zucchini to the bottom of the greased pan.
Alternate layers with the meat sauce, shredded cheese and zucchini with the last layer being the remaining shredded cheese.
Place the pan in the oven and bake for 25 minutes and then broil for an additional 5 minutes until the cheese is lightly golden.
Remove the lasagna from the oven and let sit for 5 to 10 minutes before serving.
Ingredients
Ingredients
Directions
Directions
Preheat oven to 365°F and grease a baking pan.
Thinly slice the zucchini into 1/8-inch slices. Place the zucchini slices in a single layer on a flat surface and sprinkle with salt. Let sit for 10 to 15 minutes to allow the salt to draw out the excess moisture. Pat dry with clean paper towels.
Add the olive oil or avocado oil to a large skillet over medium-low heat.
Add the onions, red pepper, leek and garlic to the skillet and sauté until the onion is golden.
Add ground turkey to the skillet and sauté for an additional 2-5 minutes until browned.
Add the diced tomatoes to the skillet and continue to sauté until turkey is fully cooked and the tomatoes are soft. Season with salt, to taste.
Remove the skillet from heat.
Add a thin layer of the meat sauce and a layer of zucchini to the bottom of the greased pan.
Alternate layers with the meat sauce, shredded cheese and zucchini with the last layer being the remaining shredded cheese.
Place the pan in the oven and bake for 25 minutes and then broil for an additional 5 minutes until the cheese is lightly golden.
Remove the lasagna from the oven and let sit for 5 to 10 minutes before serving.
