Zucchini Lasagna
This is a meat-lovers dream and a great low carb keto meal that will please even finicky high carb eaters.
Ingredients
- 1 cup left over sausage spaghetti sauce See notes below
- 1 medium zucchini squash
- 1 cup shredded mozzarella cheese
- 1 cup shredded or grated Parmesan cheese Shredded is best for this recipe
Instructions
- Slice a whole zucchini using the 2.5mm slicer on your Mandoline slicer if you have one. Alternatively, you can make the flat lasagna "noodles" using the blade slicer on a manual cheese grater, carefully make thin slices with a butcher knife, or eve use a large vegetable peeler.
- In a small casserole dish, add a layer of zucchini slices. It doesn't have to look pretty and the slices can overlap, just make sure the bottom is covered.
- Top the zucchini with about 1/4 cup of sauce and smear it around. make sure you have lots of sausage chunks. The zucchini noodles don't need to be perfectly covered - the sauce spread out as it cooks and moisture is released from zucchini.
- Sprinkle 1/4 cup each of the mozzarella and Parmesan cheeses over the sauce.
- Continue to layer in this way for 3 or 4 layers. I like to end with some zucchini strips topped with cheese (no sauce on the top).
- Bake uncovered for 30 minutes.
- Remove from oven and set cooling rack for 5 minutes before serving.
Notes
Spaghetti sauce recipe: (<a href="http://lowcarbmasters.com/recipe/zoodle-zucchini-spaghetti/">click here for recipe</a>)
Pairs well with:
- Green Leaf Salad: Toss fresh mixed greens with olive oil, lemon juice, and a pinch of salt for a light, refreshing side.
- Garlic Parmesan Bites (from Mozzarella Dough): A low-carb favorite for dipping in marinara or enjoying on the side.
| Calories | 220 kcal |
| Protein | 15 g |
| Total Fat | 14 g |
| Saturated Fat | 7 g |
| Cholesterol | 40 mg |
| Total Carbohydrates | 7 g |
| Dietary Fiber | 2 g |
| Sugars | 4 g |
| Sodium | 520 mg |