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!

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Print Recipe

La-zoodle-agna

A yummy keto alternative to the classic lasagna!

Cuisine

Gluten Free, Keto, Paleo, Sugar Free

Prep Time

20 minutes

Cook Time

30 minutes

Servings

pieces

Ingredients

Meat Sauce

• 1 lb ground beef
• 12 oz sausage
• 24 oz tomato sauce

Ricotta Cheese Mixture

• 24 oz ricotta cheese
• 1 egg
• 2 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1 tsp ground black pepper
• 1 tsp Himalayan pink sea salt

Other

• 1-2 tbsp olive oil
• 2 large zucchinis
• 1 cup shredded mozzarella cheese

Cuisine Gluten Free, Keto, Paleo, Sugar Free Prep Time 20 minutes Cook Time 30 minutes Servings pieces Ingredients Meat Sauce 1 lb ground beef 12 oz sausage 24 oz tomato sauce Ricotta Cheese Mixture 24 oz ricotta cheese 1 egg 2 tbsp garlic powder 1 tbsp Italian seasoning 1 tsp ground black pepper 1 tsp Himalayan pink sea salt Other 1-2 tbsp olive oil 2 large zucchinis 1 cup shredded mozzarella cheese

Instructions

1. Brown ground beef & sausage in a pans.
2. Preheat oven to 350 degrees
3. While meat is browning, mix ricotta cheese, egg, & seasonings in a medium bowl.
4. Slice zucchini lengthwise in long strips, place in boiling water for about 5-7 minutes, or until tender.
5. Drizzle 13x9 inch glass pan with olive oil.
6. Once meat is done cooking, drain the grease from the ground beef, and mix in the sausage & tomato sauce.
7. Place a layer of zucchini, then a layer of the ricotta cheese mixture, a layer of the meat/sauce mixture, and a layer of sprinkled cheese, then repeat until all ingredients have been layered, making sure to have your lat layer the remainder of your shredded mozzarella cheese.
8. Cook for 25-30 minutes, or until cheese is melty & bubbly.
9. Dish up, serve, & enjoy!!

Recipe Notes