Classic Italian Keto Lasagna

Story Behind the Recipe

In the picturesque countryside of Tuscany, Sophia’s family had been making lasagna for generations. It was a cherished recipe passed down from her great-grandmother, Nonna Maria, a symbol of love and tradition. However, when Sophia decided to embrace a keto lifestyle, she faced a dilemma. How could she continue to enjoy her family’s favorite dish while staying true to her dietary goals? Determined to find a solution, Sophia spent weeks experimenting in her kitchen until she perfected a low-carb version of Classic Italian Lasagna that retained all the flavors and nostalgia of the original. Her Keto Lasagna became a sensation in Tuscany and beyond, proving that traditional recipes can be adapted to fit modern dietary preferences without sacrificing taste or tradition.

Key Considerations

1. Low-Carb Noodles: Use thinly sliced zucchini or eggplant instead of traditional lasagna noodles to reduce the carb content.
2. Rich Meat Sauce: Prepare a hearty meat sauce with ground beef, tomatoes, and Italian herbs for authentic flavor.
3. Creamy Cheese Layer: Layer ricotta cheese mixed with eggs and Parmesan for a creamy and indulgent filling.
4. Topping: Finish with a generous layer of melted mozzarella cheese for that classic lasagna topping.

Tips and Tricks

1. Slicing Zucchini: Use a mandoline slicer to ensure thin and even slices of zucchini for the lasagna layers.
2. Sautéing Vegetables: Cook the zucchini slices in a skillet before layering to remove excess moisture and prevent a watery lasagna.
3. Proper Layering: Alternate layers of zucchini, meat sauce, and cheese filling for a well-balanced and flavorful lasagna.
4. Resting Time: Allow the lasagna to rest for a few minutes after baking to set before slicing and serving.

Ingredients

• For the Meat Sauce:
  • 1 lb ground beef
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
• For the Cheese Filling:
  • 1 1/2 cups ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 2 eggs
  • Salt and pepper to taste
• Other Ingredients:
  • 2-3 large zucchini, thinly sliced lengthwise
  • 2 cups shredded mozzarella cheese
  • Fresh basil leaves for garnish (optional)