Zucchini Lasagna - Recipe
I wasn't expecting to like a noodle free lasagna but, I believe this is every bit as good and satisfying as a non-keto version. The secret is to slice the zucchini thin (using a mandoline slicer like this one is a must) and then to lightly cook each slice to remove excess moisture and soften. The lasagna cut easily and maintained layering for the most part. Creamy, meaty, yummy. Ingredients: 2-3 medium Zucchini (italian squash) 14oz Full Fat Ricotta Cheese 2 Eggs 16oz Shredded Mozzerella Cheese 28oz Marinara Sauce (low sugar) 1lb Ground Beef 2oz Parmesan Flakes (the good kind) Trim off ends and thinly slice zucchini lengthwise using a mandoline slicer . Discard first and last slices as they are mostly skin. Gently warm each slice, on both sides, using a nonstick pan like this one , until they start to develop a hint of color. Set aside to cool. Spread a few tablespoons of the marinara in the bottom of the lasagna pan. Add first layer of zucchini slices to bottom...