Mediterranean Cottage Cheese Lasagna Bake

This Mediterranean Cottage Cheese Lasagna Bake has a rich texture and hearty flavor. We prepare this lasagna with zucchini or low-carb pasta sheets, oregano, basil, tomato paste, and Parmesan cheese. This lasagna bake contains approximately 9 g of net carbs and around 420 calories. We make this Mediterranean Cottage Cheese Lasagna Bake in about 25 minutes of prep time and 40 minutes of baking time. This lasagna bake is perfect for keto diets, Mediterranean eating, keto lifestyles, high-protein meal plans, comfort food cravings, and healthy dinner ideas. You can make this lasagna earlier because it can be frozen for almost two months and refrigerated for more than four days. You can serve this Lasagna Bake with Keto Garlic Butter Cauliflower Rice, Mediterranean Cucumber Yogurt Salad, Roasted Zucchini Fries, Herb Butter Mushrooms, or Keto Avocado Salad.

STATS:

• Course: Main Dish
• Calories: 410 kcal
• Diet: Mediterranean
• Prep time: 25 minutes
• Cuisine: Mediterranean
• Cook time: 40 minutes
• Portion Size: 1 slice
• Cooking mode: Oven
• Total servings: 6
• Difficulty level: Medium
• Overall Duration: 1 hour 5 minutes

EQUIPMENT:

• Skillet
• Bowls
• Baking dish
• Whisk
• Knife
• Oven
• Cheese grater
• Spatula
• Cutting board

INGREDIENTS:

• Olive oil, two tbsp.
• One medium onion
• 4 cloves of garlic
• One teaspoon of basil
• 500g ground beef
• 2 cups crushed tomatoes
• Oregano, one tsp.
• 2 tbsp tomato paste
• Black pepper
• 1/2 tsp paprika
• Salt
• 2 medium zucchini
• 2 cups cottage cheese
• 1 large egg
• One cup of ricotta cheese
• 1/3 cup Parmesan cheese
• Parsley
• Mozzarella cheese, 1 1/2 cups

INGREDIENT NOTES AND THEIR SUBSTITUTIONS:

MOZZARELLA CHEESE:

• This lasagna bake has a slightly silkier and more flexible texture thanks to the mozzarella cheese. We substitute cheddar, Monterey Jack, or provolone.

GARLIC:

• We must use the garlic, which will give these shells a powerful flavor and perfume. You can also use garlic powder, shallots, or roasted garlic.

EGGS:

• Use the eggs to give this lasagna bake a soft and elastic, crepe-like texture. Alternatively, you might use keto egg wraps, egg whites, or flaxseed meal.

COTTAGE CHEESE:

• You might utilize the cottage cheese because it has a smooth texture and healthy fats. Mascarpone cheese, Greek yogurt, or ricotta cheese can be used in its place.

INSTRUCTIONS:

1. Warm the oven to 180°Celcius.
2. Cook the onions in a pan with warm oil till they are tender.
3. Put the garlic in and heat for about half a minute, or till fragrant.
4. Cook the ground meat in a similar pan till it is fully browned.
5. Add the paprika, oregano, basil, tomato paste, pepper, and smashed tomatoes and stir them.
6. Slowly cook the mixture for about twelve minutes.
7. Whisk the ricotta cheese, egg, and cottage cheese in a dish till the mixture is creamy.
8. Gently grill the slices of zucchini to eliminate the moisture content.
9. Make a first layer of sauce, second of zucchini, third of cottage cheese mixture, and last layer of mozzarella cheese in a dish.
10. Make more layers and garnish with Parmesan cheese.
11. Bake till the texture is bubbly and golden, for about thirty-five minutes.
12. After letting it cool for fifteen minutes or so, cut it into slices.
13. Serve this lasagna bake with parsley.

TIPS:

• Include the chili flakes to make the lasagna bake spicier.
• Strain out the zucchini perfectly to prevent watery lasagna.
• Use the fresh herbs to provide a bright texture.
• We utilize high-fat dairy for perfect keto results.

SERVING SUGGESTIONS:

CHICKPEA CUCUMBER SALAD:

• Grilled Lemon Herb Chicken
• Roasted Garlic Hummus
• Olive & Feta Tapenade
• Mint Yogurt Dressing

ITALIAN HERB GARLIC BREAD:

• Caprese Tomato Basil Salad
• Roasted Zucchini and Bell Peppers
• Balsamic Glazed Mushrooms
• Parmesan Asparagus Spears

GREEK LEMON RICE PILAF:

• Tzatziki Yogurt Dip
• Stuffed Grape Leaves
• Grilled Halloumi Cheese
• Fresh Tomato Cucumber Salad

GARLIC BUTTER SHRIMP SKILLET:

• Mediterranean Quinoa Bowl
• Roasted Eggplant with Herbs
• Lemon Olive Oil Drizzle Broccoli
• Sun-Dried Tomato Pesto Pasta

FRESH ARUGULA WALNUT SALAD:

• Oven-Roasted Baby Potatoes
• Herbed Focaccia Slices
• Creamy Avocado Dip Bowl
• Pickled Red Onion Side Salad

STORAGE INFORMATION:

FRIDGE:

• Put this lasagna bake in a closed vessel for about four days.

FREEZER:

• Store these portions separately for about two months.

FAQs:

Why does my lasagna bake become watery?

• Always garnish the zucchini with salt and strain it perfectly, as it provides moisture content.

Can we prepare this lasagna bake vegetarian?

• Yes, you can use lentils, mushrooms, or spinach.

Will we make this lasagna bake beforehand?

• Yes, you can bake this lasagna earlier because it freezes for between forty and sixty days.

Could we utilize the packaged marinara?

• Yes, you can use the store-bought marinara in this lasagna bake.

NUTRITIONAL INFORMATION:

Calories: 410 kcal

Sodium: 620 mg

Net carbs: 7 g

Fiber: 2 g

Sugar: 4 g

Fats: 28 g

Proteins: 32 g

Portion Size: 1 hearty slice

Total carbs: 9 g