Fancy Keto Lasagna (low carb, keto)

I’ve always had just one problem with lasagna in general. Not enough cheese. Most every lasagna I have ever had has had WAAAAY too much ricotta and not enough of that pizza-y goodness that is mozzarella. So when I was married and decided to try my hand at lasagna, I bought double to mozz and Parmesan and went to town creating my OWN rendition which was no doubt delicious.

Enter Keto. Oh you are trying to eat healthy eh? Well you can’t eat things like lasagna anymore. WRONG! One of the things I have enjoyed doing is accepting the challenge of healthy food that is just as tasty as the real deal. I am not in this healthy eating thing for nothing. I am trying to create a lifestyle here! So…this lasagna. Let’s talk about this cheesy delicious mess.

Something fun to do is to mix some ingredients into something easy and make it fancy. For example the sauce in this lasagna. It is a pasta sauce. A marinara. Organic, jarred, beautiful. I sauteed some onions, mushrooms and garlic in butter and then browned my meat and spices and added this little half a jar of marinara with 2 tbsp of tomato paste. Wham, you just took something simple and dressed it in a little black dress and put on some mascara! Now it’s not a jar of marinara, it has reached it’s potential to be something fancy and it was only about 1/2 the work of a really fancy sauce.

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This sauce is not the only wonderfully fancy thing about this recipe. The Zucchini “pasta” and the goat cheese in lieu of ricotta take the flavor up a notch that has been a long time coming. Sometimes I play a little too close to the “rules” when it comes to cooking. This recipe takes everything I don’t like about the old lasagna and replaces it with flavor packed ingredients that tickle my tickler.

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I plan on serving this with these bread sticks and you can get the recipe by clicking HEREIMG_20170626_125244

Recipe for Yummy Keto Lasagna

3 medium zucchini, sliced thinly on a mandolin or “peeled” thick with a vegetable peeler about the thickness of lasagna noodles

1 lb ground turkey

1 lb. Italian sausage or link sausage of your choice, cut into bite sized pieces

1 large onion, diced

6 medium cloves garlic, roughly chopped

1 tbsp bacon grease or butter (for sauteing)

1 cup mushrooms

12 a jar marinara sauce

2 tbsp tomato paste

1 tsp oregano

1 tsp basil

1/2 tsp thyme

1/2 tsp black pepper

3/4 tsp sea salt

1/2 tsp onion powder

1/2 tsp garlic powder

2-3 cups mozzarella

4 oz goat cheese

pinch of red pepper flakes

1/2 cup sour cream mixed with a couple dashes of salt and pepper

thinly sliced roma tomatoes

dried parsley for garnish

Begin by peeling the zucchini into lasagna noodle thickness and sprinkle them very lightly with some sea salt and place them on a paper towel in a colander. This removes moisture from them so your lasagna isn’t runny. do the same with the tomatoes, then move on to the sauce. Saute’ the onion and mushrooms until translucent, then add the garlic and spices cooking for about 2 minutes. Add the meat and brown the turkey, then add the tomato paste mixing it evenly into the meat. Finally add the marinara and about 1/2 a cup of water and simmer on medium for about 10 minutes while you mix up the goat cheese mixture. Mix the goat cheese and 1/2 a cup of the mozzarella and set aside.

At this point preheat the oven to 350º and set up to begin layering in a 3 qt casserole dish or stone dish (I used stone).

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Start with smearing a spoonful of sauce and meat on the bottom of the dish to prevent sticking. Next do an overlapping at the edges of the zucchini, spread about 1/4 of the goat cheese mixture over the zucchini, then add a layer of tomatoes and a sprinkle of mozzarella, then a generous helping of sauce. Repeat these layers and end with the mozzarella and try to seal up the edges with it. Top with foil and bake for 30 minutes covered and then uncovered until brown bubbles show up in the cheese about 30 more minutes. Allow to set for about 15 to 20 minutes before slicing.

 

This was so delicious, I really could not convey how tasty it was and how pleased I am. I will likely refer back to my own recipe here on the blog in the future to be sure that I make it exactly the same next time. I hope you’ll try this. The pictures just don’t do it justice, but it really was a treat! Enjoy!!

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