Zucchini Lasagna Keto

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 currently have a little time, I had been surfing on the web the other day. In search of new, exciting thoughts, inspiring recipes that We have never used before, to impress my loved ones with. Looking for quite some time yet could not discover too many interesting things. Just before I wanted to give up on it, I found this tempting and simple dessert by accident at Suncakemom. It looked so delicious on its image, it required immediate actions.

It was easy to imagine how it is made, how it tastes and how much my hubby might want it. Actually, it is extremely easy to please him in terms of desserts. Yes, I am a blessed one. Or perhaps he is.Anyways, I went to the webpage and followed the comprehensive instuctions that had been combined with great pics of the operation. It just makes life quite easy. I can imagine that it is a bit of a hassle to take photos down the middle of baking in the kitchen as you may ordinarily have gross hands so I really appreciate the effort and time she placed in for making this blogpost and recipe conveniently followed.

Having said that I’m encouraged to present my personal recipes in a similar fashion. Thanks for the concept.

I had been fine tuning the original recipe create it for the taste of my loved ones. Need to mention it had been a great outcome. They enjoyed the flavor, the consistency and loved getting a sweet like this in the middle of a busy week. They basically requested more, many more. Thus next time I’m not going to commit the same miscalculation. I am going to twin the quantity to keep them pleased.

If you liked this Zucchini Lasagna you may find more like this at SunCakeMom


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.