Name: Keto Zucchini Lasagna (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 3 large Zucchini; 1 lb Ground beef; 1/2 cup Onion-finely chopped; 2 cloves Garlic-minced; 24 oz Marinara sauce-sugar-free; 1 tsp Dried oregano; 1/2 tsp Dried basil; Salt and pepper to taste Salt and pepper; 15 oz Ricotta cheese; 1/4 cup Parmesan cheese-grated; 1 large Egg; 1/4 cup Fresh parsley-chopped; 2 cups Shredded mozzarella cheese

Recipe tier

1¼ medium Zucchini
¾ lbs Veal shanks (osso buco)
¾ tbsp Olive oil
¼ large Yellow onion
¾ stalks Celery
¼ large Carrot
1.5 cloves Garlic
¼ cup Dry white wine
1¼ cups Beef broth
¼ can (28 oz) San Marzano tomatoes
¾ sprigs Fresh rosemary
1¼ sprigs Fresh thyme
⅛ tsp Truffle oil
1 pinch to taste Salt and freshly ground black pepper
1¼ tbsp Unsalted butter
1¼ tbsp Almond flour
1 cups Heavy cream
1 pinch tsp Nutmeg
1 pinch to taste Salt and white pepper
¼ cup Parmigiano-Reggiano cheese
1 pinch cup Fresh parsley
1 pinch drizzle Truffle oil

Equipment

Mandoline slicer (optional)
Paper towels
Large skillet
Medium bowl
9x13 inch baking dish

Instructions

🎙️ Cook with voice coach

1. Prepare Zucchini Pasta Sheets: Using a mandoline slicer set to 1/16-inch thickness, cut zucchini lengthwise into very thin ribbons. Lay the ribbons on clean kitchen towels in a single layer, sprinkle lightly with salt, and let them rest for 30-45 minutes to draw out moisture. Pat them very dry.
2. Prepare Osso Buco Ragu: Preheat oven to 325°F (160°C). Season veal shanks generously with salt and pepper. In a large Dutch oven, heat olive oil over medium-high heat. Sear veal shanks on all sides until deeply browned. Remove veal and set aside. Add chopped onion, celery, and carrot to the pot and cook until softened and lightly caramelized, about 10-15 minutes. Add smashed garlic and cook for 1 minute until fragrant. Deglaze the pot with white wine, scraping up any browned bits. Let the wine simmer and reduce by half. Return the veal shanks to the pot. Add beef broth and crushed tomatoes. Tuck in the rosemary and thyme sprigs. Bring to a gentle simmer, then cover the pot tightly and transfer to the preheated oven. Braise for 3-4 hours, or until the veal is fork-tender and falling off the bone. Remove veal shanks from the pot, shred the meat, discarding bones and any tough connective tissue. Strain the braising liquid into a clean saucepan, discarding solids. Simmer the liquid until it has reduced to a rich, sauce-like consistency. Return the shredded veal to the reduced sauce. Stir in the truffle oil. Season generously with salt and pepper to taste. Keep warm.
3. Prepare Luxurious Béchamel: In a medium saucepan, melt unsalted butter over medium heat. Whisk in almond flour and cook for 1-2 minutes, stirring constantly, to form a paste (roux). Gradually whisk in the heavy cream, a little at a time, ensuring no lumps form. Bring to a gentle simmer, stirring constantly, until the sauce thickens. Stir in freshly grated nutmeg, salt, and white pepper to taste. The béchamel should be luxuriously smooth and coat the back of a spoon.
4. Assemble Lasagna: Lightly grease a 9x13 inch baking dish. Spread a thin layer of the Osso Buco Ragu on the bottom. Arrange a layer of the prepared zucchini ribbons over the ragu, overlapping slightly. Spoon about one-quarter of the béchamel sauce evenly over the zucchini. Sprinkle with a generous amount of Parmigiano-Reggiano cheese. Repeat layers: ragu, zucchini, béchamel, Parmigiano-Reggiano. Continue this pattern for 3-4 layers, ending with a layer of zucchini topped with the remaining béchamel and a generous dusting of Parmigiano-Reggiano. Ensure the top layer of zucchini is well-covered with béchamel and cheese to prevent drying out.
5. Bake: Cover the dish tightly with parchment paper and then foil. Bake in a preheated oven at 350°F (175°C) for 40-50 minutes. Remove the parchment and foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbling. The zucchini should be tender.
6. Rest and Serve: Allow the lasagna to rest for at least 20-30 minutes before slicing. This is crucial for the layers to set. Garnish each serving with finely chopped fresh parsley and a delicate drizzle of truffle oil.

Nutrition per serving

Calories 450