Keto Lasagna
This faux lasagna replaces the noodles with grilled zucchini. While it is not a "real" lasagna, it definitely helps with the craving for it. Comment on the cottage cheese: I live in Mexico and where I am there is no ricotta cheese. I created this work around with cottage cheese blended with a little cream cheese and I think it works well. If you have whole milk ricotta, by all means use it. I am not sure how that would impact the nutrition info, but I imagine not very much.
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INGREDIENTS
Nutrition- 2
- 1⁄2
- 2
- 1lb ground beef
- 2
- 1⁄2teaspoon salt
- 1⁄2teaspoon pepper
- 1teaspoon dried oregano
- 1 1⁄2cups no sugar tomato sauce
- 4
- 16ounces whole milk cottage cheese
- 1
- 1⁄2cup parmesan cheese
- 8
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DIRECTIONS
- Slice zucchini about a 1/4 inch thick length wise or on the diagonal. Grill zucchini until they are well scored on each size (you need to cook out most of the water so that you do not have a watery lasagna). Set aside or do a day ahead and refrigerate. You'll need enough zucchini to make two layers (faux noodles) in your lasagna dish.
- In a large frying pan cook onion in 1 tablespoon of the oil until translucent. Add beef and cook until done on medium heat. Add garlic and cook another minute or two. Add sauce, salt, pepper and oregano and cook on medium low for about five minutes. Set aside.
- In a food processor combine room temperature cream cheese, cottage cheese, egg and parmesan and blend until well combined. Set aside.
- Coat a 9" by 13" lasagna pan with olive oil. Add a layer of the tomato-beef sauce. Top with half of the zucchini, cover the zucchini with half of the cottage cheese mixture and a third of the mozzarella. Add another layer of the beef sauce and repeat the zucchini cheese layers. Top final beef sauce layer with the rest of the mozzarella cheese. Back at 350 for 30-35 minutes. Let cook for about 10 minutes before slicing and serving.
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