Keto Dinner Party Lasagne

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 306.4
  • Total Fat: 21.3 g
  • Cholesterol: 60.8 mg
  • Sodium: 151.1 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 2.9 g
  • Protein: 17.7 g

View full nutritional breakdown of Keto Dinner Party Lasagne calories by ingredient
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Introduction

Using up those summer veggies while doing a Keto diet can be a challenge! I call this Dinner Party Lasagne because this is a little high in the carbs for day to day Keto, but if you "carb up" or want a healthy carb splurge, here you are. Using up those summer veggies while doing a Keto diet can be a challenge! I call this Dinner Party Lasagne because this is a little high in the carbs for day to day Keto, but if you "carb up" or want a healthy carb splurge, here you are.
Number of Servings: 8

Ingredients

    2 large Zucchini
    250 grams (about 9 oz) Ground bison (buffalo)
    .75 cup, chopped Onions, raw
    20 leaves Basil
    2 cup Spinach, fresh
    1.5 cup Ricotta Cheese, whole milk
    4 oz Bel Gioioso - Fresh Mozzarella
    3 tbsp Parmesan Cheese, shredded
    3 tbsp Olive Oil (divided)
    4 serving Creamy Roasted Vegetable Sauce with Tomatoes (separate recipe: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=3414018

Directions

Make the creamy roasted veggies and tomato sauce first, up to 3 days ahead. On a grill or in a cast iron pan, add 1 Tbsp olive oil. As the oil heats, cut the ends of 2 large zucchinis and slice head to toe, making about 5 slices in each zucchini. Grill on both sides until it's browning, but not mushy. Remove from heat and let cool on a plate while you do the rest.
Add Tbsp olive oil to a clean pan. While it heats, chop onion. Add onion and sauté until golden. Add ground buffalo (or beef) and cook until the meat is no longer red inside. Pink is OK. Add shredded basil and spinach, turn off heat and stir gently until greens wilt. Stir in ricotta cheese, salt, pepper and any seasoning you like (I use Italian).
Cut fresh mozzarella balls into slices. Have parmesan at the ready.
Now it's time for the assembly line! Get a 9x13 baking dish. Preheat oven to 375 if you are going to cook right away.
Put the last Tbsp of olive oil on the bottom of the dish. Ladle 1/2 the roasted veggie/tomato sauce into the dish. Lay out 1/2 your grilled zucchini slices cross wise along the bottom of the pan. Put the entire pan of ricotta, buffalo, greens on top. Evenly spread across the entire dish. Repeat with the second round of zucchini. Add another ladle of sauce, spreading out to the edges. Evenly dot the top with fresh mozzarella slices and scatter the parmesan on top of that. Cover and if cooking immediately, bake for 30 minutes, remove foil and bake another 5-10 until top gets bubbly. (If cooking later from the refrigerator, bake 40 minutes, then remove foil and finish for another 5-10 minutes.

Serving Size: 8 portions

TAGS:  Beef/Pork |

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