Zucchini Lasagna Recipe

Should we dare to try something new or our pride is too strong to let us conquer the unknown? Zucchini lasagna is as tasty as the known!

As I recently have some time, I had been browsing on the web a few days ago. Trying to get fresh, fascinating thoughts, inspiring recipes that I’ve never tried before, to delight my loved ones with. Hunting for a long time unfortunately couldn’t find lots of interesting stuff. Just before I wanted to give up on it, I stumbled on this fabulous and easy treat simply by chance. It looked so fabulous on its photo, it required immediate action.

It absolutely was not difficult to imagine just how it’s created, its taste and how much my hubby will like it. Mind you, it is extremely easy to delight the man when it comes to treats. Anyhow, I got into the page: Suncakemom and followed the step-by-step instuctions that had been coupled with nice pics of the procedure. It just makes life faster and easier. I could suppose it is a slight hassle to take photos in the middle of cooking in the kitchen as you ordinarily have sticky hands so I highly appreciate the time and energy she put in to make this blogpost .

Having said that I am empowered presenting my very own dishes similarly. Many thanks the concept.

I had been fine tuning the original recipe to make it for the taste of my loved ones. I can tell you it absolutely was a great success. They loved the flavour, the thickness and loved getting a delicacy such as this in the middle of a lively week. They quite simply demanded more, many more. So the next occasion I’m not going to commit the same miscalculation. I am going to twin the volume .

This Zucchini Lasagna Keto was first appeared on SunCakeMom.


Slice the zucchinis.

Sprinkle a teaspoon of salt on them then let them sit for at least half an hour.

Cut the Bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.

Place them into a frying pan and preferably on low to medium heat, render the fat out.

Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.

Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.

Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.

Slice the mozzarella up.


Remove the water from the zucchini and optionally tap them dry too.

Spread some sauce on the bottom of a casserole dish.

Place the first layer of zucchini on the sauce.

Spread some ricotta cheese on the zucchini slices evenly. We will need the cheese for 3-4 layers depending on the size of the dish. Place the mozzarella slices on top of the ricotta cheese.

Ladle tomato sauce on top and spread it evenly out.

Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.

Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes. Let it cool and settle the flavors before serving.