Lasagna isn’t easy to make, but it’s worth it. Who can’t love juicy layers of meat, sauce and cheese? This keto recipe breaks all records for its flavor and is suitable for large, hungry company! And the leftover lasagna (if there is any leftover, of course) will only taste better the next day.
One of the secrets that make this keto recipe so delicious is the combination of spicy sausage and ground beef in tomato paste! But, of course, you can use either of those if you like. Fresh herbs add depth of flavor and a unique Italian flavor, too.
Since we’re not using pasta in this keto recipe, it’s very important to remove excess water from all the ingredients as much as possible – squeeze the water from the roasted zucchini, drain the liquid from the cooked meat, and evaporate the sauce to a very thick consistency. Also, be sure to let the lasagna stand for 15 minutes before serving.
Cooking time 60 minutes.
Serving quantity 10
Ingredients :
Zucchini Spaghetti 1 piece.
Olive oil 2g
Onion (diced) 1/2 pc.
Spicy sausage 500 g
Ground beef 500 g
Chopped garlic 1 g
Marinara sauce 900 g
Whole milk ricotta 600 g
2 more eggs
Parmesan (grated) 70 g
Basil (chopped) 2 g
Salt and half a tsp.
Pepper half a tsp.
Mozzarella (thinly sliced) 240 g
Parsley (chopped) 2 g.
Preheat oven to 200 degrees.
Carefully cut the zucchini in half lengthwise and scrape out all the seeds. Drizzle the inside of the zucchini with olive oil and sprinkle with salt and pepper.
Roast for 35-45 minutes until the flesh is soft. Remove all the pulp from the skin into a separate bowl and set aside. If liquid will be visible there, drain it off.
While the zucchini is roasting, heat a large skillet with the remaining spoonful of olive oil. Place the onion, sausage, ground beef and garlic in it.
Fry the meat thoroughly and drain all the fat that has escaped.
Add the marinara sauce to the roasted meat and bring to a boil. Turn the heat down to low and simmer the resulting sauce for about 15 minutes, or until very thick.
While the sauce is braising, in a medium saucepan, mix together the ricotta, half of our grated Parmesan, eggs, basil and half a teaspoon each of salt and pepper. Mix thoroughly and set aside.
Preheat your oven to 180 degrees and lightly grease your baking dish.
Start laying the lasagna with the zucchini Spaghetti. Place about half of it on the bottom of the mold and press down, forming a flat even layer.
Cover with a layer of ricotta mixture, then half of the meat sauce, and then place half of the prepared mozzarella on top.
Repeat all the layers again, starting with the remaining half of the zucchini.
Sprinkle the lasagna with the remaining Parmesan and finely chopped parsley.
Cover the mold with foil and bake for 30 minutes. Remove the foil and bake for another 20-30 minutes, until the lasagna is golden brown and the cheese on top is bubbling. Allow the lasagna to stand for about 15 minutes before serving.
Enjoy!
