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Keto Zucchini Lasagna With Meat And Bechamel Sauce

This keto zucchini lasagna recipe is easy to make and is so much healthier and better than regular lasagna with way fewer carbs of course! Plus, it also makes a great meal prep recipe if you’d like to start meal prepping on the keto diet. 

ketogenic zucchini lasagna

If there is one thing you can count on for days when you want something really tasty but you don’t want to spend hours working in the kitchen, it’s a lasagna recipe. This particular low-carb lasagna with zucchini noodles conforms to the keto diet and also tastes good, making it a great option to try out.

 

How to make zucchini lasagna noodles

Regular lasagna noodles are very high in carbs and contain about 15 grams of carbs per noodle. As such, we use zucchini noodles for this recipe. These are very easy to make.

To make your own keto zucchini lasagna noodles you simply need a potato peeler!

You will need to wash the zucchini very well, remove the stem with a sharp knife. Then with a potato peeler, make thin slices without reaching the center of the zucchini where the seeds are.

Make transverse cuts on all four sides of the zucchini. 

You can also use a Mandoline Slicer for this task if you have one as it can make the job even easier!

 

Ingredients for an easy low carb zucchini lasagna recipe

For this lasagna zucchini recipe, these are the ingredients you will need:

For the Bolognese sauce:

  • 600 g of ground beef (90% Lean Meat / 10% Fat)
  • 100 g of bacon
  • 1 onion (100 g approx.)
  • 1 red pepper (100 g approx.)
  • I cup Yo Mama’s Marinara sauce
  • 2 cups of beef broth
  • 2 cloves of garlic
  • 3 tablespoons olive oil
  • 1 sprig of fresh oregano or a teaspoon of oregano powder
  • Salt to taste
  • Ground black pepper – to taste

 

For the bechamel sauce:

  • 2 cups of full fat cream cheese
  • 1 ½  cups mozzarella cheese
  • 1 cup of almond milk
  • A pinch of nutmeg
  • Black pepper and salt to taste

 

For the Lasagna:

  • 2 large zucchinis (800 g approx.)
  • 2 tablespoons butter 
  • 1 cup of grated Parmesan cheese (100 g approx.)

 

How to make a keto lasagna with meat, zucchini noodles &, bechamel sauce

To make this low carb zucchini lasagna recipe, gather all of your ingredients in one place as usual. Then let’s begin.

To make the Bolognese:

Cut the bacon into very small pieces.

 

Also, cut your vegetables such as onion, pepper in small squares.

 

Then in a large saucepan, over medium heat place the bacon; stir with a spoon every so often.

Then you will add the onion, garlic and a pinch of salt. Cook over medium-low heat, until onion softens.

 

Add the beef and brown until the meat changes color. Then add the rest of the vegetables, and marinara sauce stirring constantly, and finally add the broth. 

 

Once the sauce has started to boil, lower the heat and cover, but leaving a space for the steam to escape. The sauce must be cooked for 2 to 4 hours and if you see that it is drying up, add a little more water or beef broth.

low carb lasagna meat sauce

Sprinkle it to your liking. I usually prepare this sauce a day before, it requires patience, but the results are worth it. If you want you can cook it over medium-high heat but the flavors are more concentrated if you cook it over low heat.

 

 

To Make The Bechamel Sauce:

To make the bechamel, mix all the ingredients (except the condiments) until you obtain a semi-homogeneous mixture.

Then place this mixture in a pot over medium-low heat until the cheese melts and the cream is fluid. Do not stop stirring at any time to prevent the mixture from sticking to the bottom of the pan.

Remove the bechamel sauce from the heat and season with salt, pepper, and nutmeg.

To prevent a crust from forming, cover the pot with a piece of transparent film.

 

To make the zucchini noodles:

Wash the zucchini very well, remove the stem with a sharp knife. Then with a potato peeler, make thin slices without reaching the center of the zucchini where the seeds are. Make transverse cuts on all four sides of the zucchini.

Reserve the zucchini noodles in a platter. At this point you can choose to remove some of the moisture from your zucchini noodles by placing them in a microwave for 90 seconds.

 

Now, let’s put this ketogenic zucchini lasagna together.

Preheat the oven to 180ºC or 360ºF with top and bottom heat. Spread the mold with butter.

Cover the bottom with the bechamel. Place a layer of zucchini slices on top.

 

Then place a layer of meat sauce.

 

Next, sprinkle the meat with a little béchamel sauce and also sprinkle with Parmesan cheese.

 

Go ahead and place another layer of sliced zucchini, béchamel, parmesan and so on until the mold is filled.

 

Then cover the last layer generously with bechamel and sprinkle generously with cheese.

 

Let this bake for about 45 minutes until the top is golden.

Before serving, the lasagna should stand between a few minutes, but not for too long.

 

The keto lasagna should look like this. This is a very healthy zucchini lasagna that you can enjoy on the keto diet as it contains only 8.8 net carbs per serving!

Tip: If you wish you can remove some moisture from the zucchini noodles by placing them in a microwave for about 90 seconds.

 

More Keto Zucchini Recipes

If you like this keto zucchini lasagna recipe, you might also like these:

 

Keto Zucchini Lasagna With Meat And Bechamel Sauce

Keto Zucchini Lasagna With Meat And Bechamel Sauce

Yield: 8 servings
Prep Time: 1 hour 30 minutes
Cook Time: 1 hour
Total Time: 2 hours 30 minutes

This keto zucchini lasagna recipe is easy to make and is so much healthier and better than regular lasagna with way fewer carbs of course!

Ingredients

  • 600 g of ground beef (90% Lean Meat / 10% Fat)
  • 100 g of bacon
  • 1 onion (100 g approx.)
  • 1 red pepper (100 g approx.)
  • 1 cup Yo Mama's marinara sauce
  • 2 cups of beef broth
  • 2 cloves of garlic
  • 3 tablespoons olive oil
  • 1 sprig of fresh oregano or a teaspoon of oregano powder
  • Salt to taste
  • Ground black pepper - to taste
  • 2 cups of full fat cream cheese
  • 1 ½ cups mozzarella cheese
  • 1 cup of unsweetened almond milk
  • A pinch of nutmeg
  • Black pepper and salt to taste
  • 2 large zucchinis (800 g approx.)
  • 2 tablespoons butter
  • 1 cup of grated Parmesan cheese (100 g approx.)

Instructions

  1. Cut the bacon into very small pieces. In a large saucepan, over medium heat place the bacon; stir with a spoon every so often.
  2. Meanwhile, cut into small squares vegetables: onion, pepper, and tomatoes.
  3. Add the onion, garlic and a pinch of salt. Cook over medium low heat, until onion softens.
  4. Add the beef and brown until the meat changes color. Then add the rest of the vegetables, stirring constantly, and finally add the broth. Once the sauce has started to boil, lower the heat and cover, but leaving a space for the steam to escape.
  5. The sauce must be cooked for 2 to 4 hours. Very calm If you see that it is drying, add a little more water or beef broth.
  6. Sprinkle it to your liking. I usually prepare this sauce a day before, it requires patience, but the results are worth it. If you want you can cook it over medium high heat but the flavors are more concentrated if you cook it over low heat.
  7. To make the bechamel, mix all the ingredients (except the condiments) until obtaining a semi-homogeneous mixture. Then place them in a pot over medium low heat until the cheese is finished melting and the cream is fluid, do not stop stirring at any time to prevent the mixture from sticking to the bottom of the pan.
  8. Remove the bechamel sauce from the heat and season with salt, pepper and nutmeg. To prevent a crust from forming, cover the pot with a piece of transparent film.
  9. Wash the zucchini very well, remove the stem with a sharp knife. Then with a potato peeler, make thin slices without reaching the center of the zucchini where the seeds are. Make transverse cuts on all four sides of the zucchini. Reserve the plates in a platter.
  10. Preheat the oven to 180ºC or 360ºF with top and bottom heat. Spread the mold with butter.
  11. Cover the bottom with the bechamel. Place a layer of zucchini slices on top and then a layer of meat sauce. Sprinkle the meat with a little béchamel sauce. Sprinkle with Parmesan cheese.
  12. Place another layer of sliced zucchini, béchamel, parmesan and so on until the mold is filled.
  13. The last layer we cover generously with bechamel and sprinkle generously

Notes

Tip: If you wish you can remove some moisture from the zucchini noodles by placing them in a microwave for about 90 seconds.

Nutrition Information:
Serving Size: 1/12 of the casserole dish
Amount Per Serving: Calories: 204 Total Fat: 28g Saturated Fat: 14g Trans Fat: 0.2g Cholesterol: 68mg Sodium: 735mg Carbohydrates: 11g Fiber: 2.2g Sugar: 6.8g Protein: 12g

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