My wife made her yummy lasagna again last night with thinly sliced zucchini, we both agree it is the most satisfying keto Italian meal even over pizza. The topping was a mixture of pizza mozzarella and Parmesan cheese. No need to precook the zucchini, just cook it longer and the moisture evaporates and soaks up all that flavor. This one cooked for 2 hours and rested for 30 minutes.
Spaghetti squash doesn’t fit into our macros at double the carbs and it’s not as good with eggplant. Follow the basic recipe and use whatever vegetable or noodle substitute that you like. The full fat ricotta/egg mixture and meat sauce are key to success. We serve this lasagna to no keto family and they always rave about it.
With a splash of habanero hot sauce, blob of butter and a shrimp salad. The garlic bread chaffle would have been too much.
