Should we dare to try something new or our pride is too strong to let us conquer the unknown? Zucchini lasagna is as tasty as the known!

As I currently have a little time, I had been surfing on the internet the other day. Trying to get new, stirring ideas, inspirational recipes that We have never used before, to surprise my family with. Looking for a while but couldn’t come across too many interesting stuff. Just before I wanted to give up on it, I ran across this delicious and easy dessert simply by chance. The dessert seemed so yummy on its photos, that required immediate action.

It had been not so difficult to imagine just how it’s made, how it tastes and just how much my husband will enjoy it. Mind you, it is very simple to keep happy him when it comes to treats. Anyhow, I got into the page: Suncakemom and then used the step-by-step instuctions that were coupled with superb photographs of the task. It just makes life quite easy. I can imagine that it’s a bit of a inconvenience to shoot pics down the middle of baking in the kitchen because you typically have sticky hands so that i highly appreciate the time and energy she put in to build this post and recipe easily implemented.

Having said that I am encouraged presenting my own formulas in a similar fashion. Thanks for the thought.

I was fine tuning the main mixture to make it for the taste of my loved ones. I’ve got to say it was a terrific success. They prized the flavour, the consistency and enjoyed having a sweet such as this in the midst of a busy week. They basically demanded lots more, many more. Hence the next occasion I am not going to commit the same mistake. I am going to multiply the quantity to keep them happy.

You can find the original Zucchini Lasagna Keto and more at SunCakeMom


Slice the zucchinis.

Sprinkle a teaspoon of salt on them then let them sit for at least half an hour.

Cut the Bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done.

Place them into a frying pan and preferably on low to medium heat, render the fat out.

Add onion, carrot and celery then saute with the bacon on high heat for about 5 minutes until the onion gets a slight translucent/glassy look.

Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks are falling into smaller pieces. At this point the beef should lose all its pinkness and it’s browned properly.

Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.

For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.

Mix finely cut oregano, basil or herbs of choice with the ricotta cheese in a bowl.

Slice the mozzarella up.


Remove the water from the zucchini and optionally tap them dry too.

Spread some sauce on the bottom of a casserole dish.

Place the first layer of zucchini on the sauce.

Spread some ricotta cheese on the zucchini slices evenly. We will need the cheese for 3-4 layers depending on the size of the dish. Place the mozzarella slices on top of the ricotta cheese.

Ladle tomato sauce on top and spread it evenly out.

Continue with the layers until the top of the casserole dish has been reached. The top should only have cheese.

Place it in a 390°F / 200°C oven until the top of the cheese gets a golden brown color for about 30 minutes. Let it cool and settle the flavors before serving.