Do you ever just feel like a good old lasagna? I do, and in thinking about how I had always made lasagna in the past, the only part of it that wasn’t keto-friendly was the noodles… and the garlic bread… but we’re not talking about bread now.
So, all I had to do was come up with a noodle replacement. What better than zucchini?!?! It’s yummy, healthy, & easy.
I started off by cooking some ground beef, some sausage, cutting my zucchini into strips, mixing the herbs & egg with the ricotta cheese, drizzling a little olive oil in the bottom of a 9×13 glass pan, and lightly cooking the zucchini strips.
After I drain some of the extra grease from the beef, I mix the sausage & tomato sauce in with it.
It’s now layering time!! I layer the zoodles in the bottom of the pan, cover that with a layer of the ricotta cheese mixture, then a layer of the meat/sauce mixture, and a sprinkle of shredded mozzarella, then repeat all layers again.
Once the layers are all in place, it’s ready to pop in the oven. I cook my lasagna for about a half hour, but cooking times may vary. Basically, you just want the cheese to be all melty!
When it’s done cooking, now it’s time to dish it up and enjoy!! This is great warmed up as leftovers the next day too!
I hope you enjoy this recipe as much as I do! Also, don’t forget to tag #KetoYum & #KetoYumFood when posting photos to your social media!