Keto Zucchini noodle lasagna
Low carb delicious comfort food without the guilt of higher carb noodles. You don’t miss the noodles in this meaty and cheesy dish.
the thicker the diameter the better for slicing.
I used Rao’s. Love it!
cooked and crumbled
Ricotta or cottage cheese
Cook your ground beef in a pan. Break it into small crumbles.
Add tomato sauce to beef, reserving enough to spread through the layers.
Use the kitchen aid blade to make your veggie noodles.
In your baking dish, put a little sauce on the bottom. Spread it around.
Put your first zucchini noodle down as you would making a regular lasagna.
Add a layer of meat sauce and ricotta or cottage cheese.
Add a layer of mozzarella cheese.
Repeat layers untl your pan is full.
Put tomato sauce on the top and one more layer of cheese. I tucked the zucchini noodles into the edge of the pan to form a little cover.
Place baking dish on a baking sheet so it doesn’t overflow in your oven. Bake at 350 degrees for 45 min to an hour.
Remove from the oven and let it sit for a few minutes.
Slice and enjoy!