I wouldn’t call my family “dysfunctional” per se, but we fight over lasagna, and the battle tactics are limitless. Pushing, shoving, words that cut deep, unnecessarily long silent treatment, you name it. I’ve thrown and received countless elbows scrambling to reach the coveted corner piece before my siblings, and cousins get there. That ooey gooey mozzarella with the golden crisp does crazy things to people. I never even thought of a keto lasagna.
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The thing is, lasagna noodles are so not keto friendly. While avoiding lasagna induced hand-to-hand combat could be considered a positive thing, I had really started to miss our go-to family get together dish. The taste, the smell, the glorious feeling of victory when you score the piece your sister had her eye on. For me, this was always the hardest food to say no to after cutting carbs out of my diet.
When I snagged a copy of the Dinner in Five cookbook, I was overjoyed to find a low carb lasagna recipe. Like, drop everything and run to the grocery store level of joy and excitement. The recipe was a dream come true for a few reasons:
- Only five net carbs. This lasagna is totally safe for a ketogenic lifestyle! All of the high carb ingredients were replaced with low carb alternatives. The lasagna noodles? Thinly sliced sheets of zucchini. The sugar-laden pasta sauce? A low carb marinara. Keeping the carb count minimal can be challenging when recreating comfort food dishes, but at only five grams of net carbs, this is definitely a winner.
- Only five basic ingredients. In my day to day cooking, I embrace the idea of minimalist cooking. Just keeping it simple makes ketogenic cooking easier to stick with and more enjoyable. Choosing high-quality ingredients that pack a lot of flavors allows you to create great tasting food without doctoring it up too much. I’m not personally a huge fan of complicated recipes that have an excessive list of hard to source ingredients, so I was stoked to have only five things to buy. Less is more!
- So. Damn. Delicious. Everything about this dish was on point: the taste, the texture, the smell. I LOVE THIS DISH! Even though the main ingredients are swapped with healthy alternatives, it didn’t taste like “diet” food or feel restrictive. It completely transformed the simple ingredients into something amazing and beautiful: lasagna where I had dibs on every corner piece. It totally hit the spot. You bet your ass I’ve made this keto lasagna more than once.
The Dinner in Five cookbook is all about minimalism. The concept is brilliant: every single recipe has five ingredients or less and five net carbs or less! If you are struggling to brainstorm low carb dinner ideas and want something easy, this was tailor made for you. If you are on the keto diet or just trying to cut back on carbs, you will get a lot of value out of this cookbook.
Like the keto lasagna, the recipes are simple, satisfying and easily accessible. You won’t have to order any specialty ingredients online or scour several different grocery stores to make these recipes. These are ingredients that are on the shelf at your local grocery store.
But the coolest part about this? They are creating a series of cookbooks based off of this concept! That means it’s not just dinner, but breakfast and lunch too. With each recipe maxing out at five net carbs per serving, you could pick any combination of breakfast, lunch, and dinner from the cookbooks and be well under your carb limit for the day. That takes a lot of the guesswork out of counting carbs!
Vicky, the mastermind behind the recipes in these books, hinted that there might even be a Dessert in Five on the horizon! Love it! (Update: Dessert in Five is a real thing now!)
Be sure to check out the “In Five” series and use the coupon code “KETOGASM” for 10% off until October 16:
I loved this recipe and the concept of the series so much, I reached out to Vicky to ask permission to share the keto lasagna from her book. Lucky for you, she said yes! Enjoy!
Keto Lasagna with Zucchini Noodles [Recipe]
Use zucchini noodles and a low carb marinara to enjoy lasagna without the carbs!
- 16 oz ground beef
- 1 cup Rao's marinara sauce
- 1 zucchini large
- 10 oz ricotta cheese
- 4 oz mozzarella cheese shredded
- Preheat oven to 350 degrees F. Peel zucchini into strips and leave out the seedy core. Salt and let sit for 15 minutes and blot with paper towels.
- Brown ground beef in pan and add marinara. Season well with salt and pepper.
- Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.
- Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.
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