Keto Recipes
.Keto Mexican Taco Lasagna
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Ingredients:-
- For the “Noodles”:
- 2 large zucchini, sliced lengthwise into thin strips
- Salt, for sweating the zucchini
- For the Meat Sauce:
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (4 oz) can diced green chilies
- 1 packet taco seasoning (make sure it’s sugar-free or homemade)
- Salt and pepper, to taste
- For the Cheese Layers:
- 1 ½ cups ricotta cheese
- 1 egg
- 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
- 1 cup shredded mozzarella cheese
- Optional Toppings:
- Sliced black olives
- Chopped green onions
- Fresh cilantro
- Sour cream
- Avocado slices
Instructions:-
- Prepare the Zucchini Noodles:
- Lay out the zucchini slices on paper towels and sprinkle them with salt. Let them sit for about 10-15 minutes to draw out excess moisture. Pat them dry with more paper towels.
- Make the Meat Sauce:
- In a large skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
- Stir in the diced tomatoes, green chilies, and taco seasoning. Cook for another 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Remove from heat and set aside.
- Prepare the Cheese Mixture:
- In a medium bowl, mix together the ricotta cheese and the egg until well combined.
- Assemble the Lasagna:
- Preheat your oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
- Place a layer of zucchini slices over the meat sauce.
- Spread half of the ricotta cheese mixture over the zucchini slices.
- Sprinkle a layer of shredded Mexican cheese blend over the ricotta.
- Repeat the layers: meat sauce, zucchini slices, ricotta mixture, and Mexican cheese blend.
- Finish with a final layer of meat sauce and a generous topping of shredded mozzarella cheese.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Let the lasagna sit for about 10 minutes before cutting into it to allow it to set.
- Garnish with optional toppings such as sliced black olives, chopped green onions, fresh cilantro, sour cream, and avocado slices…..
Enjoy your delicious Keto Mexican Taco Lasagna!