Keto Zucchini Lasagna Recipe

Zucchini Lasagna Recipe (Not Watery) Skinnytaste

WebSep 19, 2012 · After 10 minutes, blot excess moisture with a paper towel. Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes …

Rating: 4.9/5(189)
1. In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.
2. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
3. Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.
4. Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

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Zucchini Lasagna (Easy & Healthy!) Wholesome Yum

WebJul 15, 2023 · Pat zucchini with paper towels to soak up extra water or oil. Cook the meat sauce. Heat the olive oil in cast iron braiser, Dutch oven, …

1. Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
2. Meanwhile, heat the remaining tablespoon of oil in a saute pan on the stove over medium-high heat. Add the garlic and saute for 30-60 seconds, until fragrant.
3. Meanwhile, stir together the ricotta and parmesan cheeses. Stir in the egg.
4. Arrange a layer of zucchini slices at the bottom of a 9x13 glass casserole dish. Top with half of the meat sauce. Dollop small pieces of the ricotta cheese mixture, (using half of the total amount), then spread. Finally top with half of the shredded mozzarella. Repeat the layers a second time, with shredded mozzarella last on top.

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The BEST Zucchini Lasagna Recipe (low carb!)

WebJul 15, 2019 · In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled …

Rating: 5/5(41)
1. Preheat oven to 375 degrees F. Place sliced zucchini on large baking sheet coated with non stick cooking spray. Sprinkle with salt and roast in the oven for 15-20 minutes to help dry out the zucchini a bit. This is a critical step.
2. While the zucchini noodles are roasting, you can make the turkey meat sauce. Heat olive oil in a large pot over medium high heat. Add garlic, onions, and peppers and cook a few minutes until onions become translucent and garlic is fragrant; stir occasionally so that you don't burn it.
3. Add in ground turkey and cook until no longer pink. Add in tomato sauce, crushed tomatoes, tomato paste, oregano, basil, parsley, and a few dashes of red pepper flakes. Bring to a boil, then reduce heat to low and simmer UNCOVERED 25 to 30 minutes or until sauce REALLY thickens up! (If it needs to be thicker, I suggest adding in another tablespoon or two of tomato paste.) Season with salt and pepper to taste. Remove from heat to cool.
4. In a medium bowl, combine egg white, ricotta, and Parmesan. Season with a bit of salt and pepper. Add in 1/2 cup of the slightly cooled meat sauce and stir to combine and set aside.

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