NUTRITIONAL DISCLAIMER
The content on this website should not be taken as medical advice and you should ALWAYS consult with your doctor before starting any diet or exercise program. We provide nutritional data for our recipes as a courtesy to our readers. We use Total Keto Diet app software to calculate the nutrition and we remove fiber and sugar alcohols, like erythritol, from the total carbohydrate count to get to the net carb count, as they do not affect your blood glucose levels. You should independently calculate nutritional information on your own and not rely on our data. The website or content herein is not intended to cure, prevent, diagnose or treat any disease. This website shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on the Website or actions you take as a result. Any action you take is strictly at your own risk.
You’ll Love Our Keto in Five Cookbooks!
We believe that the key to success is simplicity and satisfaction with your diet. That’s why we created our Keto in Five ecookbook series which includes Breakfast in Five, Lunch in Five, Dinner in Five & Dessert in Five.
Each ebook contains 30 recipes. Every recipe is made with just 5 ingredients and has up to 5 grams of net carbs. That means you can have seconds of any meal and you’ll still be within your daily carb limit!
4-Week Keto Meal Plan
- 4 Weeks of Delicious Keto Recipes!
- Leftovers and Bulk Preps Included
- Maximize Your Keto Diet's Success
Dr. Rosmy Barrios, MD is an aesthetic medicine specialist whose work focuses on patients who are treated for obesity, metabolic syndrome, and other weight-related issues through nutritional analysis, keto diet programs, and supporting medications.
- Keto Overnight Oats - July 20, 2021
- Keto White Chicken Chili Recipe - July 13, 2021
- Keto Cookie Dough Fat Bombs Recipe - July 6, 2021
| Servings: servings |
- 1 tbsp olive oil
- 1 cup chopped white onion
- 1 tbsp minced garlic
- 1 pound ground beef
- 1 bay leaf
- 1 tsp dried basil
- 1 can crushed tomatoes (28 ounces)
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 3 zuccnini
- 3 cups shredded mozzarella
- 1 egg
- 1 tsp dried oregano
- 1 1/2 cups ricotta
- 1/2 cup grated parmesan
- 1 tbsp chopped parsley
- Start by making the sauce. Add the olive oil to a large pot and heat over medium. Add the onion to the pot and cook until the onion is soft and translucent. Add the garlic to the pan along with the ground beef.
- Cook the ground beef until it is no longer pink, chopping it up with a spatula as it cooks to make small pieces.
- Add the bay leaf, dried basil, salt and pepper and stir.
- Add the canned tomatoes and stir again. Cook the sauce for about 10 minutes, simmering slightly. Remove from the heat and set aside.
- Start the lasagna by slicing the zucchini into long, thin strips. Use a mandolin slicer or a sharp knife to make the lasagna “noodles”.
- In a medium sized bowl, mix together the egg, oregano, ricotta and parmesan.
- Assemble the lasagna. Scoop a small amount of sauce into the bottom of a 9x13 baking pan. Make a layer of zucchini noodles on the bottom of the pan and then top with more sauce followed by the ricotta filling. Spread the cheese filling across the entire pan then top with some of the mozzarella and another layer of zucchini noodles. Continue layering the lasagna, sauce, cheese filling and mozzarella until the pan is full and you are out of ingredients. End with mozzarella sprinkled on the top of the pan.
- Bake the lasagna in a preheated 350 degree F oven for 40 minutes then slice and serve with a sprinkle of fresh parsley as the garnish.
Leave A Comment