keto zucchini lasagna

Here’s a detailed recipe for your zucchini lasagna:

Ingredients:

• 1 lb Italian sausage
• 1 lb ground beef (hamburger)
• 2 jars Rao’s marinara sauce (or any low-carb marinara sauce)
• 3-4 medium zucchinis, sliced thinly lengthwise
• 2 cups shredded mozzarella cheese
• Italian seasoning
• Sliced provolone cheese (optional)
• Salt and pepper to taste

FREE KETO MEAL PLAN : KETO DIET PLAN FOR BEGINNERS STEP BY STEP GUIDE

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet over medium heat, cook the Italian sausage and ground beef until browned and cooked through. Drain any excess fat.
3. Add the Rao’s marinara sauce to the skillet with the cooked meat. Stir to combine, then let simmer for a few minutes.
4. Ladle a small amount of the meat sauce into the bottom of a pie dish, just enough to cover the bottom.
5. Arrange a layer of thinly sliced zucchini on top of the sauce in the pie dish.
6. Sprinkle some shredded mozzarella cheese and Italian seasoning over the layer of zucchini.
7. Spoon more meat sauce over the cheese and zucchini layer, spreading it evenly.
8. Repeat the layers – zucchini slices, mozzarella cheese, Italian seasoning, and meat sauce – until you’ve used up all your ingredients, finishing with a layer of sauce on top.
9. If desired, add pieces of torn-up sliced provolone cheese on top of the final layer of sauce.
10. Season the top with additional Italian seasoning, salt, and pepper to taste.
11. Cover the pie dish with foil and bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.
12. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden brown and the zucchini is tender.
13. Once done, let the zucchini lasagna cool for a few minutes before slicing and serving.

Enjoy your delicious zucchini lasagna, packed with flavor and low in carbs