This Keto Lasagna uses the hearty vegetable, zucchini, for the noodle replacement and you won't miss the noodles one bit!
A serving of this will leave you feeling as full as if you had the carb-o load of noodles, but without the feeling that you have to run a marathon to justify it. You can even have a little fun with it and use squash for the noodles, use ground chicken or pork and use different, exotic cheeses!
3/4 cup Ricotta Cheese
1/4 cup Parmesan cheese
1/3 cup Shredded mozzarella cheese
1 Large Egg
2 cloves garlic
1 cup 80% lean ground beef (cooked)
1/2 cup tomato sauce
1/2 tsp Pink Himalayan Salt
1/2 tsp pepper
1/2 tbsp coconut oil
1 large zucchini
Add coconut oil to a medium high heat pan and cook the ground beef. Add the tomato sauce to the ground beef and combine. Set aside.
Using a mandolin slicer, slice the zucchini into as many thin slices as possible and set aside.
Add the ricotta, Parmesan, garlic cloves, salt, pepper, and egg to a processor and blend until fully combined.
In a oven safe skillet or casserole dish first make a layer of the ground beef.
Make two layers of the zucchini criss crossing.
Add a generous layer of the ricotta mixture.
Sprinkle on some of the shredded mozzarella.
Repeat this a second time (we made two full layers in our 6 inch skillet). Last layer should be the mozzarella cheese.
Bake in a 350 degree oven for 30 minutes or until cheese is browned.