NOT WATERY Keto Zucchini Lasagna Recipe

THIS AMAZING KETO ZUCCHINI LASAGANA IS NOT WATERY!
Keto Zucchini Lasagna is an easy Italian food option that most can make on the keto diet. However, often the casserole becomes watery and soggy because zucchini is a vegetable is is mostly water. In this video, I show you some tricks and tips to dehydrate our sheets of zucchini to make our keto zucchini lasagna recipes less watery.

* Tip #1 for making the best keto zucchini lasagna:
Zucchini is mostly made up of water so the thinner your lasagna zucchini noodles are, the less moisture they will hold.

* Tip #2 for making zucchini lasagna that isn't watery:
Lightly salt both sides of your zucchini noodles before layering. Add salt to your zucchini will help draw out the moisture. Let sit for 15-20 minutes. Then blot up excess water with a paper towel.

This keto zucchini lasagna is piled high with layers of ground beef mixed with herbs and marinara sauce, three cheeses and our zucchini lasagna sheets.

KETO LASAGNA WITH PROTEIN NOODLES:

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This video is sponsored by Built Bar. Built Bar is a keto friendly protein bar available in all kinds of flavors to suit your taste buds.

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KETO ZUCCHINI LASAGNA RECIPE
1 zucchini
2 tablespoons olive oil
1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian seasoning
1/4 teaspoon anise seeds
1 1/2 cups low carb marinara sauce, divided
1/4 cup ricotta cheese
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
12 oz fresh mozzarella cheese, sliced

Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise. Lay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes. Blot moisture out of zucchini afterwards. While zucchini is dehydrating, add olive oil to a skillet over medium heat. Add ground beef and cook for 2-3 minutes. Season with salt, pepper, Italian seasoning and anise. Continue cooking until ground beef has cooked through. Pour in 1 cup marinara sauce. Simmer for 1-2 minutes. Remove from heat and set aside. While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, parmesan and garlic powder. Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles. Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers. Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.

***MACROS CAN BE FOUND ON MY WEBSITE - SEE RECIPE LINK ABOVE**

WANT MORE KETOFOCUS RECIPES????

Click here to learn How to Make Keto Dough & Keto Pizza:

Click here to see how to make the Best Keto Waffles:

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#ketolasagna #zucchinilasagna #ketodinner

[KetoFocus]

I have lots of lasagna recipes! Google search 'KETOFOCUS LASAGNA' to see them all!

[deborahmarlow]

I use zucchini and I bake my slices, I cover them with mozzarella cheese bake at 350° for about 10 minutes or until just lightly browned, to get rid of moisture. Then assemble Lasagna layers adding more cheese browned ground beef and sauce.

[cassieoz]

I use grilled eggplant slices so its like a hybrid lasagne/moussaka. Lovely brow/toasty flavour

[spicekidz]

This looks delicious! To make it even tastier add (cooked) onion, bell pepper, mushrooms, and spinach to the sauce and meat mixture. I love that you used that mozzarella. It’s way better than shredded or brick mozzarella.

[josephpedroza]

The recipe looks great... I am doing keto and I am also a diabetic so I have to watch the sugars and the carbs. Love your youtube channel.

[deborahgrogan]

Your protein noodle lasagna was a game changer for me. I've made it a lot. My non-Keto family and friends love it too and are shocked when I tell them about the noodles. The text is wonderful!

[frienduabc]

I just found out that I needed to throw something together to take to my mom. This looked so good and I had everything in the fridge and so as I'm typing this it's in the oven. I used cheese that I had on hand but I'm sure it will be great. Thanks for sharing this!

[kasey_price]

If you cook down your meat sauce so it’s thicker than normal, the zucchini rehydrates it and the moisture evens out a little better!

[johnblachaniec]

Love your videos! I grill the zucchini over med heat and thats works great! And considering if I am going thru the hassle, I always make a 9 x 13, worth it then! Really takes the water out!

[kristiemichalski]

I've tried zucchini and the deli meat and we like the deli meat best and works great for enchiladas too

[cathummingbird]

I made this tonight and it was absolutely fantastic. I'm not a huge zucchini fan but I didn't even taste it. So delish. Hardest part was waiting for it to cool lol

[debbiesicard]

Had my kids over for dinner. I made keto pasta. I doubled recipe. But 1 lb. Hamburger, 1 lb. Sausage, 1/4 cup red onion. Took half sauce keto zucchini lasagna, half sauce for keto baked ziti. It was a hit. They loved it. Thank u.

[MarydToKeto]

This is definitely cleaner than my mozzarella noodle lasagna! Love the variety!

[barbiep]

I love your recipes, please continue making them..Thank you

[iLeS]

Hi!.I am not on a keto diet but wanted to eat less carbs and this recipe is exactly what I needed. It turned out delicious!!!!. Thank you.

[SuperWonderbar]

Such a great recipe! Adding the the anise seeds made the sauce so amazing! I don't really care for tomato type sauces but I just wanted to eat your ground meat sauce and forget about making the lasagna. It was that good! Thanks for all the tips. You are one of my favorite youtubers! P.S. I did make that lasagna recipe. It was so good!

[roger]

Hello! Thank you so much for this recipe. I just made it and my wife and I loved it. This is one that I am placing in my Keto cookbook. Thanks again, we both enjoy your channel.

[sheilakeilty]

Ooo! Looks yummy! Thanks for the tips. I like the palmini noodles, but sometimes they get too soggy - or stay crunchy! (?) Not consistent. I use the same approach of salt-sweating with eggplant as well. Have you tried eggplant as the noodle? Works great! Making an eggplant parmesan casserole this week. Can't wait to try this! Thanks!

[georginaosei]

Nice one, i will try it and thanks for sharing 👍🏾

[keylimekisses]

Looked delish! I use eggplant that is salted and weighted to draw out the moisture but then I lay them out on paper towels and place a cookie sheet on top and a few heavy items on top of the cookie sheet then let them sit for about 20 minuets. I think the trick to a more stable and firm faux noodle is to fry them in a little olive oil before using them. Another thing I do is skip mixing the egg in the ricotta and just mix the seasoning in I find that the extra moisture from the egg also tends to create a little extra moisture that's not really needed but that's just me. I love that you used fresh basil as a topping it really made it look beautiful. *Thank You*