I love pasta and lasagne, but since I started following the Keto Diet back in 2019 I found I was unable to eat them the way I had always had eaten them before. I needed to find ways to make these meals healthier by substituting vegetables for the pasta to give me the low carbohydrate option I followed with my new eating method that has worked so well. What I discovered was that if I use zucchini slices as my pasta sheets I could create an amazing lasagne dish that tasted just as good as the pasta dish. I created a simple to read info-graphic to show you exactly how I do this.

I like to slow cook my Bolognese sauce the day before as I find it helps to develop the flavours more easily. However, if you are short on time you can still cook this quickly on the day that you want to eat the lasagne. Instead of slow cooking the Bolognese sauce, cook it in your fry pan. Just make sure you simmer the sauce for 30 minutes before layering the lasagne together.  You will only need to cook the lasagne for approx. 30 minutes as the sauce will already be hot.

I like to serve this lasagne with some steamed veggies or a salad.

The keto diet is not for everyone and you must seek some advice from a health professional before deciding to use this eating method. The thing that really stands out to me is just how good the quality of the foods you eat with this type of diet are. Your body is constantly flooded with an array of nutrients and the best part is you get full quickly from eating these foods which stops you over-eating. As opposed to carbohydrates like bread and pasta which people very easily eat too much and cannot stop eating these foods to not have this problem for they are so rich and filling.

Healthy eating is not about restrictions, eating boiled chicken with broccoli and lettuce leaves. We should enjoy eating and be able to eat the foods that are full of flavour and taste without fear of gaining weight or compromising our health. I hope this recipe has inspired you to see that you can still enjoy your favourite meals by making some simple adjustments with the ingredients. And in some cases you might find they taste better than the original version!

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About The Author

Mel Jack is owner of No Regrets Personal Training and has over 10 years’ experience as a qualified Personal Trainer, qualified Metabolic Typing adviser, and Level 2 Holistic Life Coach. Based in Melbourne Australia she specialises in providing solutions to injury and health problems for people of all ages using the latest methods of assessing nutrition, movement, and corrective exercise.

References:

• Precision Nutrition 
• Nutrition & Physical Degeneration - By Weston A Price
• Big Fat Lies - By David Gillespie
• How To Eat, Move & Be Healthy by Paul Chek
• Mercola