Keto Chicken Lasagna
Because well, Keto is in. Plus, it’s Day 1. Sooooo, I said, let just go ahead and do it full force. The truth is that I REALLY wanted to make a big deal about this. But, after the launch of Vegan, But With Soul – I think I’m just all launched out. Besides, if Solange can just drop an album, then, dammit, I can just drop into a movement. LOL.
Seriously. I have several reasons why I want to do this. I had weight loss surgery almost a year ago. I’ve been in a weight loss stall for the last 3-4 weeks. I need to break that. And, I think the sugar and carbs will just do the trick. Plus, I need to up my exercise. This will give me the boost I need. Plus, if anyone can make Keto food taste good, I can!
This lasagna is sooooo good. I won’t cut like a normal lasagna because of the water content in the zucchini. So, when it’s done, it’ll be a bit more soupy than your normal lasagna. No worries. You can dry out the zucchini by baking the ribbons in an oven for about 10 minutes – that’ll cause the water to evaporate…but, it’ll make ribbons just a tad more pliable than you want. I’m okay w/the extra liquid – but, just want to warn you. The flavor is intense, so you’re good to go on that level.
Keto Chicken Lasagna
1 tablespoon of olive oil
4 cloves of garlic, minced
1 bunch of scallions, minced
1 teaspoon of salt
1/2 teaspoon of black pepper
1 pound of ground chicken
3 chicken Italian sausages, casings removed
3 cups of crushed tomatoes or tomato sauce
1/2 cup of vodka
1/2 cup of chicken stock
1/2 teaspoon of garlic powder
1/2 teaspoon of red pepper flakes
1/2 teaspoon of dried basil
1/2 teaspoon of dried fennel seed, ground
1 tablespoon of monk fruit sweetener
2 zucchini, cut into thin ribbons
2 cups of mozzarella cheese, shredded
2 cups of ricotta cheese
1/2 cup of heavy cream
1 good pinch of salt, pepper, garlic powder, and Italian herbs mixed
First, preheat the oven to 350 degrees.
Then, in a skillet, heat the oil. Saute the garlic and scallions until fragrant and then season with salt and pepper. Next, add in the ground chicken and Italian sausage and cook until browned. Deglaze the pan by adding in vodka and chicken stock. Use a wooden spoon to scrape up the bits from the bottom of the pan.
Next, add in the crushed tomatoes and season with garlic powder, red pepper flakes, dried basil, dried fennel, and monk fruit sweetener. Allow the sauce to simmer for about 5 minutes and then remove from the heat and set aside.
To make the ricotta filling, add the ricotta to a bowl and whisk in the heavy cream, pinch of salt, pepper, garlic powder, and Italian herbs.
To assemble the lasagna, add a bit of sauce to bottom of a casserole dish. Then, layer in the zucchini, ricotta mixture, and sauce. Repeat until the pan is full and top with mozzarella cheese. Bake in the oven for 20 minutes or until golden brown. Enjoy while it’s still warm.