4 cheese zucchini lasagna (keto). I wouldn't call my family "dysfunctional" per se, but we fight over lasagna, and the battle tactics are limitless. Add more zucchini, ricotta cheese mixture, meat sauce and mozzarella cheese. Repeat the layers until all the zucchini is used.

You'll want to make the slices slightly thicker to ensure they stay. Zucchini lasagna is a fresh take on a classic comfort food dish. It's gluten-free, low-carb, keto-friendly and loaded with veggies, but still has Top it off with some grated parmesan cheese and basil leaves, and you'll have the perfect weeknight meal for the whole family. You can Have 4 cheese zucchini lasagna (keto) using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of 4 cheese zucchini lasagna (keto)

What You needis of ground turkey browned and drained.
It's of zucchini’s sliced longways and steamed for 12 min in microwave.
It's of eggs whisked.
Lets Go Prepare of bag of low fat mozzarella shredded.
What You needis of bag of sharp cheddar shredded.
Lets Go Prepare of low fat cream cheese.
Lets Go Prepare of parm cheese.
Lets Go Prepare of cream of chicken healthy request.
Lets Go Prepare of Salt and pepper.

When it comes to making weeknight. Keywords: keto lasagna, lasagna recipe, Low Carb Lasagna, zucchini lasagna. 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. Zucchini slices step in for pasta in this low-carb and gluten-free beef lasagna that is delicious and satisfying; such a crowd pleaser!

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.

I made this the same way I make regular lasagna, adding parmesan cheese to the ricotta and adding some sauce to the pan first so the zucchini doesn't stick. Another option is to use a vegetable peeler or cheese slicer. Once cut, the zucchini slices can be used immediately to assemble the lasagna, and do not need to sit. Blot any moisture off the zucchini strips with paper towels. Top evenly with one third of the sauce, then one third of the shredded cheese.