Tag: Zucchini Lasagna Keto

Zucchini Lasagna

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 lately have a little time, I was surfing on the web last week. In need of fresh, exciting thoughts, inspirational dishes that We have never used before, to treat my loved ones with. Searching for a while unfortunately couldn’t discover lots of interesting stuff. Just before I wanted to give up on it, I ran across this fabulous and easy dessert simply by luck over Suncakemom. It looked so yummy on its snapshot, that called for urgent action.

It was not difficult to imagine just how it’s created, its taste and just how much my husband will like it. Actually, it is very simple to impress him in terms of puddings. Anyway, I went to the page and simply followed the detailed instuctions that have been accompanied by wonderful snap shots of the process. It really makes life rather easy. I could suppose it’s a bit of a hassle to take pics in the middle of baking in the kitchen as you typically have sticky hands and so i highly appreciate the time and effort she put in for making this blogpost and recipe easily implemented.

With that in mind I’m empowered presenting my own, personal recipes similarly. Appreciate your the thought.

I had been fine tuning the original formula create it for the taste of my family. I’ve got to mention it was an awesome outcome. They prized the flavor, the overall look and enjoyed getting a delicacy like this in the midst of a hectic workweek. They basically asked for lots more, a lot more. So next time I’m not going to make the same mistake. I’m going to twin the quantity to make them happy.

Thanks for SunCakeMom who made the Zucchini Lasagna Recipe a reaility


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.