Zucchini Lasagna Keto

Should we dare to try something new or our pride is too strong to let us conquer the unknown? Zucchini lasagna is as tasty as the known!

As I most recently have a little time, I was searching on the web last week. On the lookout for fresh, interesting thoughts, inspiring meals that We have never tried before, to impress my family with. Hunting for a while unfortunately couldn’t come across lots of interesting things. Just before I thought to give up on it, I ran across this delightful and simple dessert simply by chance. The dessert seemed so scrumptious on its image, that called for urgent action.

It absolutely was simple enough to imagine how it’s made, how it tastes and how much my hubby will probably like it. Mind you, it is quite simple to impress him in terms of treats. Anyways, I visited the website: Suncakemom and simply followed the precise instuctions that were coupled with wonderful pics of the procedure. It really makes life faster and easier. I could suppose it’s a slight hassle to shoot photographs in the midst of baking in the kitchen as you may ordinarily have sticky hands so that i really appreciate the effort and time she placed in to make this blogpost and recipe conveniently followed.

With that said I am encouraged to present my personal dishes in the same way. Many thanks the idea.

I was fine tuning the original formula to make it for the taste of my family. I’ve got to mention it was an awesome outcome. They prized the flavour, the structure and loved having a sweet like this in the middle of a stressful workweek. They basically wanted lots more, a lot more. Hence next time I am not going to commit the same miscalculation. I am gonna twin the volume .

This is based on the Zucchini Lasagna Recipe from SunCakeMom


Slice the zucchinis.

Sprinkle a teaspoon of salt on them then let them sit for at least half an hour.

Cut the Bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.

Place them into a frying pan and preferably on low to medium heat, render the fat out.

Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.

Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.

Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.

Slice the mozzarella up.


Remove the water from the zucchini and optionally tap them dry too.

Spread some sauce on the bottom of a casserole dish.

Place the first layer of zucchini on the sauce.

Spread some ricotta cheese on the zucchini slices evenly. We will need the cheese for 3-4 layers depending on the size of the dish. Place the mozzarella slices on top of the ricotta cheese.

Ladle tomato sauce on top and spread it evenly out.

Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.

Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes. Let it cool and settle the flavors before serving.