Description
Une lasagne keto riche et réconfortante préparée avec des tranches de courgette à la place des pâtes, garnie d’une sauce à la viande savoureuse et de fromage fondant.
Ingrédients
Scale
- 3 large zucchinis
- 1 lb ground beef (80/20)
- 1 lb spicy Italian sausage
- 2 cups keto-friendly marinara sauce
- 1 1/2 cups whole milk ricotta cheese
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 2 cups shredded whole milk mozzarella cheese
- Salt
Instructions
- Slice zucchini lengthwise and sprinkle with salt.
- Let zucchini sweat for 20 minutes, then pat completely dry.
- In a large skillet, brown ground beef and Italian sausage.
- Drain excess fat and stir in marinara sauce.
- Simmer meat sauce for 5 minutes.
- In a bowl, whisk ricotta cheese, egg, and Parmesan together.
- Spread a thin layer of meat sauce in a greased 9×13 baking dish.
- Add a layer of zucchini slices.
- Spread ricotta mixture over zucchini.
- Sprinkle mozzarella cheese on top.
- Repeat layers, finishing with mozzarella cheese.
- Cover with foil and bake at 190°C (375°F) for 30 minutes.
- Remove foil and bake 15 minutes more until golden and bubbly.
- Rest lasagna for 15 minutes before slicing.
Notes
Salting and drying the zucchini prevents excess moisture in the lasagna. Letting the dish rest helps the layers hold together perfectly.
- Temps de préparation: 30 minutes
- Temps de cuisson: 45 minutes
- Catégorie: Main Course
- Méthode: Baking
- Cuisine: Italian
Nutrition
- Portion: 1 slice
- Calories: 410
- Sucre: 5g
- Sodium: 620mg
- Graisse: 30g
- Graisse saturée: 13g
- Graisses insaturées: 14g
- Gras trans: 0g
- Glucides: 9g
- Fibres: 2g
- Protéine: 28g
- Cholestérol: 105mg