The best KETO lasagna: this is how you make it

Credits: @cindyvandyck

Eating a sufficiently varied and healthy diet, along with regular exercise, is not always easy. Certainly not if we spend most days at home, in the sofa or at the table because we are obliged to telecommute. But just this situation forced me to stay focused on my KETO lifestyle.

When the second lockdown began in late October, I still had the courage to exercise outside for the first few weeks. But this lessened as soon as the cold winter days arrived and the days became shorter. My energy level also dropped and before I knew it I had lost both my fitness routine and my motivation to eat healthy.

At the beginning of December I was feeling so weak, my self-confidence was going down due to not exercising enough and so it was time for a change! I courageously bought a treadmill and started experimenting with healthy KETO dishes again. I recently discovered how to make super tasty lasagna without unhealthy sugars and carbs. And this is the recipe!

Ingredients per person/portion:

– Half a zucchini

– 250gr Bolognese sauce

– Grated cheese (choice)

– 125g of mozzarella (I use Galbani)

How do you start preparing the lasagna?

Cut the zucchini into thin slices and place them spread out on an oven plate. Bake these at 190° for 15minutes. Keep an eye on them and turn the slices halfway through to avoid burning them.

Why do we bake these first? Because zucchini contains a lot of moisture. If we do not do this, your casserole will be a kind of soup afterwards.

Once the zucchini slices are baked, put a first layer in the dish. This covers the bottom. On top of this you put the first layer of bolognese sauce, a few pieces of mozzarella and then repeat the steps until the dish is full. Zucchini – Bolognese sauce – cheese – Zucchini – Bolognese sauce – cheese…. and so on.

While filling this dish, preheat the oven to 220 degrees. Once ready put the dish in the oven for 20minutes. If you have grill function, first put it in the oven for 10 minutes, then use the grill function for another 10 minutes. So you have a delicious crispy crust!

Afterwards, serve it on a plate with a basil leaf and you’re done! 

Bon appetit

This article has been written by @CINDY VAN DYCK

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