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Keto Lasagna

By Fitoru | 03 December 2018

Garfield the lasagna-loving cat certainly had one thing right – lasagna is life, and it can also be keto! Zucchini is a versatile low-carb vegetable than can be used as a convincing substitute for pasta and noodles. You can also try steamed cabbage leaves or thinly sliced eggplant!

Keto Lasagna 🍽

Garfield the lasagna-loving cat certainly had one thing right – lasagna is life, and it can also be keto! 😋💚Click here for macros, full ingredients, and directions: http://bit.ly/2Rw1vFN💚Share this keto recipe with your friends in 3 simple steps:1️⃣ Click the link: http://bit.ly/2RyP0Jp2️⃣ Write a caption3️⃣Click post so that your friends can enjoy this keto-friendly recipe!

Posted by Keto by Fitoru on Monday, December 3, 2018

Serves 6

Per Serving: 

Net Carbs8.2g
Protein25.8g
Fat23g
Calories346
Ingredients:

Meat Sauce:
1 LB Ground Beef
1 Can Tomatoes
1 Cup Mushrooms
1 Cup Beef Stock
4 Cloves garlic
1 Cup Diced Onion
1 TBSP Olive Oil

Cheese Sauce:
4 OZ Cream Cheese
1 Cup Cheddar
1 OZ Mozzarella
1 Cup Cream
2 Large Zucchini

Directions:
  1. In a small pot add the cream, cream
    cheese, cheddar and mozzarella. Warm
    slowly until all the cheese has melted but
    do not bring to a boil. Set to the side.
  2. Heat a medium pan and add the olive oil.
    Add the diced onion and garlic and fry for
    5-10 minutes until starting to brown.
  3. Add the mushrooms and ground beef and
    cook until browned. Season with a pinch
    of salt and pepper.
  4. Add the tomatoes and beef stock and
    simmer for 20-30 minutes until sauce
    has reduced. Set to the side.
  5. Cut the zucchini into thin strips using a
    mandolin or vegetable peeler. Grease and
    line a baking tin.
  6. Layer the lasagna finishing with a layer
    of the cheese sauce. Top with some
    additional shredded cheese.
    Bake for 30-40 minutes a 350°F.

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