NOT WATERY Keto Zucchini Lasagna Recipe 

THIS AMAZING KETO ZUCCHINI LASAGANA IS NOT WATERY!
Keto Zucchini Lasagna is an easy Italian food option that most can make on the keto diet. However, often the casserole becomes watery and soggy because zucchini is a vegetable is is mostly water. In this video, I show you some tricks and tips to dehydrate our sheets of zucchini to make our keto zucchini lasagna recipes less watery.
Tip #1 for making the best keto zucchini lasagna:
Cut your noodles in very thin strips using a mandoline slicer. This is the one I use: amzn.to/36wiLUU
Zucchini is mostly made up of water so the thinner your lasagna zucchini noodles are, the less moisture they will hold.
Tip #2 for making zucchini lasagna that isn't watery:
Lightly salt both sides of your zucchini noodles before layering. Add salt to your zucchini will help draw out the moisture. Let sit for 15-20 minutes. Then blot up excess water with a paper towel.
This keto zucchini lasagna is piled high with layers of ground beef mixed with herbs and marinara sauce, three cheeses and our zucchini lasagna sheets.
KETO ZUCCHINI LASAGNA RECIPE: www.ketofocus....
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This video is sponsored by Built Bar. Built Bar is a keto friendly protein bar available in all kinds of flavors to suit your taste buds.
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KETO ZUCCHINI LASAGNA RECIPE
1 zucchini
2 tablespoons olive oil
1 pound ground beef
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Italian seasoning
1/4 teaspoon anise seeds
1 1/2 cups low carb marinara sauce, divided
1/4 cup ricotta cheese
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
12 oz fresh mozzarella cheese, sliced
Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise. Lay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes. Blot moisture out of zucchini afterwards. While zucchini is dehydrating, add olive oil to a skillet over medium heat. Add ground beef and cook for 2-3 minutes. Season with salt, pepper, Italian seasoning and anise. Continue cooking until ground beef has cooked through. Pour in 1 cup marinara sauce. Simmer for 1-2 minutes. Remove from heat and set aside. While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, parmesan and garlic powder. Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles. Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers. Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.
**MACROS CAN BE FOUND ON MY WEBSITE - SEE RECIPE LINK ABOVE*
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