Zucchini Lasagna

One of the hardest thing with #lowcarb #keto diet is craving Italian food. Two of my favorite dishes are lasagna and pizza! To satiate the craving, I have created this lasagna recipe. This recipe substitutes the pasta with zucchini. In addition to, the meat sauce consist of all the ingredients in a supreme pizza (pepperoni, Italian sausage, ground beef, peppers, and onions) and I used a specific brand of marinara sauce because there is no added sugar. As an option, you can add mushrooms; however, I usually do not use mushroom because it is high in purine – eating foods high in purine can elevate uric acid in your body which will cause gout if not managed.

In my findings so far, the majority of all spaghetti/marinara sauces usually averages 10 to 12 net carbs per servings. This is could easily meet your daily quota to 20 – 22 net carbs; therefore, take precaution when you use these types of products. Don’t panic. I found a brand of marinara sauce in jar that’s 5 net carbs per serving. Lucini roasted garlic marinara organic sauce is available in World’s market. It is roughly around $6 – $7 a jar. It’s a little pricey, but it’s well worth it if you are counting your carbs. I do want to note that I have no affiliation with this brand of marinara sauce nor the store where I bought it from.

There are several ways on how to prepare your zucchini. I either use one of the three tools: a mandolin, food processor, or Kitchen Aid mixer with a special attachment. Usually, I use a mandolin to thinly slice the zucchini; however, I have a Kitchen Aid food processor with a slicer plate that I can adjust the thickness. Currently, the food processor is my go to when I need something processed fast; however, there are a lot of parts to clean. With a mandolin, you can control how uniform your slices and it is easy to clean; however, you will need a little bit of elbow grease and you need to be careful in using a mandolin because you can easily slice of the tip of your fingers if you are not careful. Now, I want to be fancy and really emulate a lasagna pasta, I use my Kitchen Aid mixer with a special vegetable sheet cutter attachment. This is a game changer; however, the attachment runs around $75- $99. I also use this attachment with cucumbers if I want to make sushi rolls with no rice.

Lets get going with this recipe. This recipe yields around two medium size pans about 6 servings per pan. It takes about an 1 hour to prepare. Baking time is around 30- 35 minutes at 350. On that note, let’s get started and preheat the oven at 350 degrees.

Ingredients

4 medium zucchini

2 package of Italian Sausage (no casing)
1 lbs of ground beef
1 tsp of extra virgin olive oil
24 slices of pepperoni
1/2 cup frozen chopped onions
1/2 cup frozen chopped green peppers
1 tbsp of chopped garlic
1 tsp crushed dried rosemary
1 tsp crushed dried oregano
1 tsp crushed dried basil
red pepper flakes to taste
1 cup of sliced mushroom (optional)
1 jar of Lucini roasted garlic marinara organic sauce

1 Ricotta cheese
1 mozzarella cheese

Wash the zucchini and thinly slice it whichever tools you prefer to use, and set aside. In large pot, heat at high heat and brown the ground beef and Italian sausage (lower the temperature if needed). After you brown the meat, drain it and set the meat aside in a bowl. In the same empty pot, add extra virgin olive oil, pepperoni, onions, green peppers, garlic, rosemary, oregano, and basil. Saute the ingredients in medium-low heat until the onions and green peppers are tender. Add a jar of the marinara sauce and cook in low heat for 10 minutes. If preferred, add the optional mushrooms and red pepper then add the meat back into the pot. Stir thoroughly, turn off the heat, and set aside.

Now we are ready to assemble!

In a pan, place a layer of zucchini, followed by a layer of ricotta cheese, then the meat sauce, then sprinkle a layer of mozzarella cheese. Repeat this process one or two more times. It should look like this (below).

Once your lasagna is assembled, then place in the preheated over, and bake for 30 to 35 minutes until bubbly and the cheese is golden brown on top. Turn off the oven, take it out of the oven, and let it cool down for about 15 minutes and serve.

Once you get a hang of it, it is pretty easy to make. Its delicious and nutritious. I bet you and your family is going to love it. I usually make a batch of it ahead of time. One pan I refrigerate and the reheat a serving portion of it in microwave for 2 mins. I also freeze it in a vacuum sealer bags. Once frozen, I vacuum seat it and it keep in the freezer for over a year. To reheat from frozen, I cut a slit in the bag, and I microwave it for 6 to 7 minutes.

Don’t forget… to leave a comment. I would love to hear from you.

written by Omar Aguila. Copyright 2019. All rights reserved.
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