Keto Classic Lasagna
Ingredients
- 1 tablespoon Butter Ghee, Coconut Oil, or Lard
- ½ lb Spicy Italian Sausage or Sweet Italian Sausage
- 15 oz Ricotta Cheese
- 2 tablespoons Coconut Flour
- Medium - High Large Whole Egg
- 1 ½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- 1 - 2 large Clove Garlic (finely chopped)
- 1 ½ cup Mozzarella Cheese
- ⅓ cup Parmesan Cheese
- 4 large Zucchini’s (sliced long ways to ¼” pieces)
- 16 oz Rao’s Marinara Sauce
- 1 tablespoon Mixed Italian Herb Seasoning
- ¼ to ½ teaspoon Red Pepper Flake (depending on how spicy you want this dish)
- ¼ cup Basil
Instructions
- Slice the zucchini then sprinkle generously with sea salt. Place your salted zucchini on a paper towel for 30 minutes. Once 30 minutes is up, wring the zucchini noodles with a paper towel one last time to extract any moisture.
- Heat 1 tablespoon of butter or fat of choice in a large skillet over medium-high heat. Crumble and brown Italian sausage. Remove from heat and let cool.
- Preheat oven to 375°F and coat a 9×9 baking dish with cooking spray or butter.
- Add ricotta cheese, 1 cup of mozzarella cheese, 2 tablespoons of parmesan cheese, 1 egg, coconut flour, salt, garlic, garlic powder, and pepper to a small bowl and mix until smooth. Set aside. Add Italian seasoning and red pepper flakes to a jar of marinara, stir well. Set aside.
- Add a layer of sliced zucchini to the bottom of the greased dish. Spread ¼ cup of cheese mixture over zucchini, prinkle with ¼ of the Italian sausage and then add a layer of sauce. Repeat process 3 - 4 times until ingredients are all gone, ending with a layer of sauce. Add remaining mozzarella cheese and sprinkle with remaining parmesan cheese.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden brown.
- Remove from oven and let sit for 5 - 10 minutes before serving. Sprinkle with fresh basil if desired.
Nutrition
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