The Story Behind Keto Lasagna
Lasagna is a beloved comfort food, but traditional recipes are laden with high-carb pasta layers that can derail a ketogenic diet. Keto Lasagna was born out of a desire to enjoy the rich, cheesy, and savory flavors of lasagna without compromising on low-carb principles. By substituting high-carb noodles with innovative alternatives like zucchini slices, eggplant, or cheese-based noodles, keto enthusiasts can savor a classic dish that aligns with their dietary goals. This recipe is perfect for family dinners, special occasions, or meal prep, ensuring that everyone can indulge in a hearty, satisfying meal while staying true to their nutritional commitments.
Key Considerations, Tips, and Tricks
Key Considerations:
- Noodle Substitution: Zucchini, eggplant, or cheese-based noodles (like slices of mozzarella) are great low-carb alternatives to traditional pasta.
- Moisture Management: Vegetables like zucchini and eggplant contain a lot of water, so it’s crucial to remove as much moisture as possible to avoid a watery lasagna.
- Cheese: Use full-fat cheeses to keep the dish keto-friendly and enhance its richness.
Tips and Tricks:
- Pre-Cooking Vegetables: Salt and bake zucchini or eggplant slices to draw out moisture before assembling the lasagna.
- Layering: Be generous with the cheese and sauce to ensure a rich, cohesive texture throughout the lasagna.
- Resting: Let the lasagna rest for a few minutes after baking to allow it to set, making it easier to cut and serve.
Ingredients
- For the “Noodles”:
- 2 large zucchinis, sliced lengthwise into thin strips
- For the Meat Sauce:
- 1 lb (450g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240ml) marinara sauce (sugar-free)
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper to taste
- For the Cheese Filling:
- 1 cup (250g) ricotta cheese
- 1 egg
- 1/2 cup (50g) grated Parmesan cheese
- 2 cups (200g) shredded mozzarella cheese
- 1 tbsp chopped fresh parsley (optional)
- Garnish:
