3-cheese chicken and cauliflower lasagne

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If you’re looking for a delicious and healthier twist on traditional lasagne, this 3-Cheese Chicken and Cauliflower Lasagne is a must-try! By replacing pasta sheets with cauliflower layers and combining three different kinds of cheese, this dish is creamy, cheesy, and packed with flavor. Perfect for those following a low-carb or keto diet, it’s a hearty meal that satisfies without the guilt. Ingredients For the Cauliflower Layers 1 large head of cauliflower, cut into florets 1 egg ½ cup grated Parmesan cheese ½ teaspoon salt ½ teaspoon black pepper For the Chicken Filling 2 cups cooked and shredded chicken breast 1 tablespoon olive oil 1 small onion, finely chopped 2 cloves garlic, minced 1 cup tomato sauce (or crushed tomatoes) 1 teaspoon dried oregano 1 teaspoon dried basil ½ teaspoon red pepper flakes (optional) Salt and pepper to taste DOWNLOAD KETO COOK BOOK FOR QUICK WEIGHT LOSS 🥑📚👈 For the Cheese Mixture 1 cup ricotta cheese ½ cup shredded mozzarella cheese ½ cup grated Parm...
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One-pot keto vegetarian zucchini alfredo

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 Here's an easy recipe for a **One-Pot Keto Vegetarian Zucchini Alfredo** that's creamy, flavorful, and low-carb:




 **Ingredients**

#For the Alfredo Sauce:

- 1 cup heavy cream

- 2 tablespoons cream cheese

- 1 cup grated Parmesan cheese

- 2 tablespoons unsalted butter

- 2 cloves garlic, minced

- 1/4 teaspoon nutmeg (optional)

- Salt and pepper to taste



* For the base:

- 3-4 medium zucchini, rolled into zoodles (zucchini noodles)

- 1/2 cup fresh spinach (optional, for extra greens)

- 1/4 cup chopped parsley or basil (for garnish)



**Instructions**


1. **Prepare the Zucchini Noodles:**

- To make the Zucchini Noodles Use a spiralizer to. Set them aside on a paper towel to absorb excess moisture.


2. **Make the Alfredo Sauce (One Pot Style):**

- Melt the butter in a large skillet or saucepan over medium heat.

- Add the minced garlic and sauté until fragrant, about 1 minute.

- Pour in the heavy cream and bring to a simmer. Stir in the cream cheese until melted and combined.

- Add the Parmesan cheese, nutmeg (if using), salt, and pepper. Stir until the sauce is smooth and creamy. Reduce heat to low to avoid burning.


3. **Add the Zoodles:**

- Gently fold the zucchini noodles into the Alfredo sauce. Cook, stirring occasionally, for about 3-4 minutes. Be careful not to overcook the zoodles to retain their texture.


4. **Optional Greens:**

- Add in fresh spinach and let it wilt slightly in the sauce.


5. **Serve:**

- Transfer to serving plates or bowls. Garnish with parsley or basil, and add additional Parmesan if desired.



**Tips:**

**Add Protein:** Add grilled mushrooms, tofu, or nuts (like toasted pine nuts) for extra protein.

**Storage:** Best served fresh, as zucchini noodles can lose water when stored.

**Flavor Enhancement:** Add a pinch of red pepper flakes or lemon juice for extra zing.



Enjoy this easy, keto-friendly meal that's perfect for any time of the week! 🌱

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