Low Carb & Keto Friendly Lasagna

This keto-friendly lasagna is the only one on our site that uses zucchini in this way - it’s a brilliant method for adding more moisture to the dish while also not compromising on brilliant texture. Try this lasagna made with low-carb, hearts of palm pasta soon!

Ingredients

Method

1. First of all, we would suggest that for such a large recipe as this, you get all of your ingredients together. That way, you can see if anything needs to be prepared, washed, or otherwise altered before you’re using it halfway through your recipe. At this stage, we recommend separating the sheets of Natural Heaven lasagna and spreading them on a damp tea towel - if you’re taking your time doing it early on, you won’t tear any of the sheets at a later date.
2. On the stove, in a deep pan, heat the olive oil until it’s shimmering in the pan. Then, reduce the heat to medium-low, and add carrots, salt, and pepper. Mix everything together, stirring every now and then, while you cook for four minutes. Cooking the carrots first is wise as, quite simply, they need the most cooking out of all the ingredients.
3. Add the onions, and mix well, cooking for around two minutes.
4. Add the mixture of mushrooms and Italian seasoning, mixing everything together and cooking while stirring occasionally for around four minutes. This should be plenty of time for the ingredients to become perfectly fragrant.
5. Finally, add the garlic, and cook for another minute while stirring occasionally.
6. Add the jar of tomato sauce, and mix it all together well so that the flavors are well distributed throughout the meal. Cover the pot, and simmer everything for seven minutes. This is done to ensure that the flavors throughout the dish are completely maximized, leading to a powerful dish.
7. Preheat the oven to 375˚F, while you assemble the lasagna.
8. In a lasagna dish, start by adding a little of the red sauce on the base of the pan. This is done to prevent the lasagna sheets from stocking. Cover the sauce with noodles in a full layer, and then follow with slices of zucchini, then sauce, and then the mozzarella cheese. Repeat this stacking process until all of the ingredients are finished.
9. Finish the lasagna with a layer of mozzarella, and a final sprinkling of parmesan cheese. Cover it with foil, and then bake for twenty minutes. Uncover the meal, and bake for an additional five minutes
10. Allow the lasagna to stand for a few minutes before serving - cut into squares, and then lift out of the dish and onto plates.