https://www.youtube.com/embed/WDQgTlEnZ2c
one of the most popular recipes on my website
is my keto lasagna and it doesn't use any sort of like cabbage or zucchini noodle it uses like
a protein noodle which is deli chicken slices and people like it just because it's less carbs
easier to make and it's not watery but i have had a lot of requests to do a keto zucchini lasagna so
that's what we're doing today so let's get started now i love all types of lasagna and it doesn't
matter what sort of noodle we use as long as it's low carb i'm down for it today i wanted to
use the zucchini because it's a popular vegetable it's one that we all have access to in the grocery
store the only downside is that it is that it can make your lasagna kind of watery or just lots of
moisture gets released and it makes it kind of soupy at the end so i have some tips that we can
use in order to avoid that and this recipe turned out fabulous before we get started don't forget to
subscribe to my channel and hit the notification bell so you guys get notified every time i post
a new recipe and let me know down in the comments what your favorite keto lasagna noodle is do you
like to use the deli slice kit chicken like i do or do you use like the hearts of palm noodles or
cabbage leaves or maybe you use zucchini let me know down in the comments to make this recipe
all you really need is one zucchini you might need a little bit of a second one but really just
one zucchini will work one tip i have for getting your zucchini not to make a soggy lasagna is to
cut them in very thin strips so i used a mandolin slicer to do this and i got them as thin as
possible you can do thicker ones but the thicker your zucchini is the more moisture it holds and
the more it's going to leak into your lasagna the next tip i have in order to make our
zucchini lasagna not soupy is to actually dehydrate it so if you lay it out on a cutting
board or a plate just sprinkle it with some salt and wait for around 15 to 20 minutes this
will help absorb some of that moisture out it will seep out and then just blot it out
with the paper towel all the excess moisture so i'm doing two of these tips today and i
hope it will make for a non-soupy lasagna while we're waiting for all of that excess
moisture to be sucked out of our zucchini noodles let's start on the meat for our
lasagna i have one pound of ground beef going into the skillet along with
a couple tablespoons of olive oil you're going to brown your ground beef
over medium heat and then we're gonna add the following seasoning you'll need one
teaspoon of salt a half a teaspoon of pepper one tablespoon of italian seasoning and i like to
add a quarter teaspoon of a nice you don't have to add this i just really think it adds like
a special flavor to all of my italian dishes while our ground beef is cooking let's take time
to thank our sponsor for today's video which is built bar you guys know i've talked about them
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in it and they're sweetened with erythritol once your brown beef is cooked through
and brown now we're gonna add our sauce this is the type of low-carb marinara that
i'm using today there's only three net carbs in half of a cup so i have one cup of marinara
sauce getting poured into my ground beef mixture and going to mix it and let it cook for a
few more minutes until everything is combined moving on to our white sauce for our white
sauce i'm going to add in a quarter cup of ricotta cheese make sure you look for the
whole milk corcotta cheese because it will have the least amount of carbohydrates in it a
quarter cup of grated parmesan cheese one egg and one teaspoon of garlic powder
mix this together until it's combined now our keto zucchini lasagna is ready to assemble i'm going to layer down a half
a cup of that marinara sauce followed by a layer of our zucchini noodles next spoon on about half
of your ground beef mixture and then top with about half of your white sauce layer down some mozzarella cheese i'm
using sliced mozzarella cheese you could use shredded if you want to and
then we're going to repeat our layers you want to bake this in a 400 degree
oven for around 25 to 30 minutes and now the moment of truth here
is our keto zucchini lasagna it is delicious we did get some moisture in there
but that's okay maybe if i had dehydrated my zucchini noodles a little bit longer we would
have gotten that excess moisture out but you could just lift this up with a slotted spatula
or spoon and you won't get any moisture on your plate i hope you guys enjoyed this recipe let me know
down in the comments what your favorite type of lasagna is that is for noodles whether that's
a protein noodle like my chicken deli slices zucchini or cabbage i hope you guys
enjoyed this recipe make sure you subscribe to my channel and hit the
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