I once heard that Lasagne actually didn’t originate in Italy. Apparently its origins can be traced back to Ancient Greece, where the name Lasagna, or “Lasagne” was derived from the Greek word ‘Laganon’.
Whether Italian or Greek origin is irrelevant…. I love it!
Following a ketogenic diet should not be about restricting yourself, it’s about looking for healthy substitutes. Just because pasta is high in carbs and lasagne is invariably made with large sheets of pasta, it doesn’t mean you can never eat lasagne again. This Keto zucchini lasagne uses sheets of zucchini instead of pasta; it tastes just as delicious, if not even more delicious.
You can use a vegetable peeler to make strips of zucchini, but better still, if you have a KitchenAid with a vegetable peeler/spiralizer/slicer attachment, you are able to slice the zucchini in long lasagne layers/sheets.
This is an easy lasagne recipe to make in that, unlike traditional lasagne with pasta sheets, there is only one sauce to make in advance. I simply cook a basic bolognese sauce and layer with zucchini sheets and cheese, and in bake in the oven.
4
servings0
minutesIngredients
Basic bolognese sauce:
250 g Beef Mincemeat
2 crushed Garlic Cloves
1 small Onion finely chopped
1 1/2 tbsp chopped Basil
350 g chopped Tomatoes
1 Vegetable Stock Cube crumbled
Salt and Pepper
2-3 tbsp Oil
For the Lasagne:
1 large Zucchini
250 g grated Mozzarella
Method
- The Zucchini substitutes the Lasagne pasta.
- Cut thin Zucchini slices with a mandoline, peeler or a fabulous KitchenAid attachment like I have.
- Lay the slices on a rack and sprinkle with salt on both sides. Set aside.
- Preheat oven 200 C
- In the meantime, fry the chopped onion for 2-3 minutes in a saucepan.
- Add garlic and fry for 1-2 minutes.
- Add beef mincemeat and fry until cooked.
- Add chopped tomatoes, basil and crumbled stock cube.
- Cook on a medium heat for 15 minutes.
- Add salt and pepper to taste.
- Dry the zucchini; the salt will have caused the zucchini to release excess water.
- In a greased oven-proof dish, layer the lasagne in this order:
- Bolognese
- Grated mozzarella
- Lightly salt and pepper
- Repeat
- Finish with bolognese and grated mozzarella
- Cover with tin foil and bake in the oven for 20 minutes.
- Remove foil and bake for a further 20 minutes or until there is a golden brown crust.
Notes
- MACROS per serving: 2.2 Carbs – 45g Fat – 32g Protein
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