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Creamy Alfredo Lasagna

Creamy Alfredo Lasagna

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This low-carb Creamy Alfredo Lasagna swaps traditional pasta for zucchini “noodles,” combining layers of savory meat, a creamy Alfredo sauce, and gooey melted cheese. Perfect for those following a keto or gluten-free diet, this dish is both hearty and nutritious while keeping indulgence at its core.

Ingredients

For the “Pasta”:

  • 4 large zucchinis (sliced lengthwise into thin strips)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Filling:

  • 1 lb (450g) ground chicken, turkey, or beef
  • 1/2 cup diced onion
  • 2 cloves garlic, minced
  • 1/2 cup ricotta cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • Salt and pepper to taste

For the Alfredo Sauce:

  • 1 cup heavy cream
  • 1/2 cup unsalted butter
  • 3/4 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese (for topping)

Instructions

Step 1: Prepare the Zucchini Noodles

  1. Preheat your oven to 375°F (190°C).
  2. Slice the zucchinis lengthwise into thin strips using a vegetable peeler or mandoline slicer.
  3. Sprinkle zucchini slices with salt and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.

Step 2: Cook the Filling

  1. Heat olive oil in a skillet over medium heat. Add diced onions and garlic, cooking until fragrant (about 2-3 minutes).
  2. Add ground meat, cooking until browned. Season with salt and pepper.
  3. Mix in ricotta and Parmesan cheese, stirring to combine. Remove from heat and set aside.

Step 3: Make the Alfredo Sauce

  1. In a saucepan, melt butter over medium heat. Add heavy cream and bring to a gentle simmer.
  2. Stir in Parmesan cheese and garlic powder, whisking until smooth. Season with salt and pepper.
  3. Cook for 2-3 minutes, until slightly thickened. Remove from heat.

Step 4: Assemble the Lasagna

  1. Spread a thin layer of Alfredo sauce at the bottom of a baking dish.
  2. Layer zucchini slices, meat filling, and Alfredo sauce. Repeat until all ingredients are used, ending with Alfredo sauce on top.
  3. Sprinkle mozzarella cheese over the final layer.

Step 5: Bake

  1. Cover with aluminum foil and bake for 20 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  3. Let the lasagna cool slightly before slicing and serving.

Substitutions and Variations

Substitutions

  1. Protein Options: Replace ground chicken with turkey, beef, or even shredded rotisserie chicken for variety.
  2. Vegetarian Option: Substitute the meat filling with a mix of sautéed mushrooms, spinach, and bell peppers.
  3. Dairy-Free: Use coconut cream for the Alfredo sauce and opt for dairy-free cheese alternatives.
See also  Crispy Parmesan Asparagus Sticks

Variations

  1. Spicy Kick: Add crushed red pepper flakes to the Alfredo sauce or season the meat filling with paprika and chili powder.
  2. Loaded Veggie: Layer in additional vegetables like thinly sliced eggplant, spinach, or bell peppers for a nutrient boost.
  3. Classic Chicken Alfredo: Swap the ground meat for shredded cooked chicken for a more traditional Alfredo flavor.
  4. Herby Twist: Garnish with fresh basil or thyme to elevate the dish’s flavor profile.

Frequently Asked Questions

1. Can I use other vegetables instead of zucchini?

Yes, eggplant or thinly sliced yellow squash works well as a substitute for zucchini. Just ensure to salt and pat them dry to reduce excess moisture.

2. How do I avoid a watery lasagna?

Salting the zucchini slices and letting them sit for 10-15 minutes helps remove excess water. Additionally, pat them dry thoroughly before assembling the lasagna.

3. Can I make this dish ahead of time?

Absolutely! Assemble the lasagna and refrigerate it (unbaked) for up to 24 hours. When ready to serve, bake as instructed, adding 5-10 extra minutes to the baking time.

4. Is this recipe freezer-friendly?

Yes! Assemble the lasagna in a freezer-safe dish, cover it tightly, and freeze for up to 3 months. Thaw in the refrigerator overnight before baking.

5. Can I make it lighter?

For a lighter version, use half-and-half instead of heavy cream and reduce the cheese by half. You can also swap ricotta cheese with cottage cheese.

Tips for Perfect Alfredo Lasagna

  1. Layering Technique: Start and end with Alfredo sauce for the best flavor distribution.
  2. Cheese Melting: Broil the lasagna for the last 2 minutes to get a beautifully browned top layer.
  3. Season As You Go: Season each layer (zucchini, meat filling, and sauce) for a perfectly balanced flavor.

Nutritional Information (Per Serving)

  • Calories: 450 kcal
  • Protein: 28g
  • Fat: 38g
  • Net Carbs: 5g

Conclusion

This Creamy Alfredo Lasagna is a keto-friendly twist on a classic comfort food. With tender zucchini layers, a creamy Alfredo sauce, and savory meat filling, it’s indulgent yet light. Perfect for weeknights or special occasions, this dish can easily adapt to various preferences, making it a must-try for everyone. Enjoy the rich, cheesy goodness guilt-free!

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