Recipe: Yummy 4 cheese zucchini lasagna (keto)

4 cheese zucchini lasagna (keto). Keywords: keto lasagna, lasagna recipe, Low Carb Lasagna, zucchini lasagna. I wouldn't call my family "dysfunctional" per se, but we fight over lasagna, and the battle tactics are limitless. This Zucchini Lasagna is healthy recipe, using zucchini slices instead of noodles.

Zucchini slices replace the noodles in this keto zucchini lasagna. It's an easy recipe that you can make This low carb, keto and gluten-free dish has all the wonderful flavors of lasagna, minus the extra Mix the ricotta cheese with eggs and basil. Assemble the dish by layering the grilled zucchini. You can cook 4 cheese zucchini lasagna (keto) using 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of 4 cheese zucchini lasagna (keto)

Prepare 3 lbs of ground turkey browned and drained.
Prepare 4-5 of zucchini’s sliced longways and steamed for 12 min in microwave.
Prepare 4 of eggs whisked.
It's 1 (8 oz) of bag of low fat mozzarella shredded.
It's 1 (8 oz) of bag of sharp cheddar shredded.
You need 1 (8 oz) of low fat cream cheese.
Prepare 1/2 cup of parm cheese.
You need 1 can of cream of chicken healthy request.
You need to taste of Salt and pepper.

In today's video I show you how to make this recipe that I love, the Zucchini & Beef LASAGNA. It's very healthy, easy to make and has an incredible mix of. This lasagna uses zucchini in place of pasta We're talking lots of layers of zucchini, mushrooms, a delicious beef sauce and, of course, loaded with lots of cheese. Another option is to use a vegetable peeler or cheese slicer.

4 cheese zucchini lasagna (keto) step by step

Brown the ground turkey And season with some salt and pepper. While that’s going whisk together in large bowl the eggs, Parmesan cheese, cream of chicken, salt and pepper. Mix in softened cream cheese, bag of cheddar and half of the bag of mozzarella..
Slice zucchini long ways and place in microwave safe dish and cook for 12-15 min to steam. Drain water and place on towl.
Drain, then let the meat cool and then add to the egg and cheese mixture. Layer zucchini in deep dish greased casserole pan, then mixture and repeat. About 3 layers. Top with remaining mozzarella.
Bake at 350 for 40-50 min or until golden on top. Keep uncovered.

Once cut, the zucchini slices can be used immediately to assemble the lasagna, and do not need to sit. I first made this zucchini lasagna recipe a few months ago when my parents came to visit for the holidays. I wanted to make them a fancy comfort-food dish that was healthy at the same time, and so this healthy, low-carb zucchini lasagna was born. For the record, my family is Italian, and we really. Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!