Keto Friendly Lasagna
This veggie packed, low carb lasagna is filled with flavor.
Ingredients
- 5 medium sized zucchini
- 2 medium sized squash
- 2 lbs ground beef
- 32 oz tomato sauce
- 32 oz ricotta cheese
- 3 T fresh basil
- 3 T fresh parsley
- 1 cup Parmesan cheese
- 1 T garlic powder
- 1 egg
- 6 cups mozzarella cheese
Instructions
- Preheat oven to 375 degrees
- Slice zucchini into thin slices
- Place on a baking sheet and sprinkle with salt
- Bake in the oven at 375 for 3 minutes on each side
- Cook ground beef in a large pan
- Add one cup of tomato sauce to cooked ground beef, mix well
- Finely chop basil and parsley
- Add chopped herbs to ricotta cheese along with 1 egg
- Add garlic powder and ½ cup parmesan cheese to ricotta and mix well
- In a large 11x14 baking pan, layer ingredients
- Begin with sauce at the bottom, then zucchini, meat, ricotta, and repeat
- Top with mozzarella cheese and a sprinkle of parmesan cheese.
- Cover with foil and bake on a baking sheet at 375 for 40 minutes or put into the fridge or freezer if you are baking it later
- Allow to rest 10 minutes before serving
Notes
You can freeze individual portions of this recipe in glass containers before or after cooking to use as meal prep!