2 medium zucchini, cut into 1/8” slices
1.5 C favorite tomato sauce
1 C mozzerella cheese
2 oz cream cheese
2 sausage links/ground beef
parmesan to taste
Preheat oven to 350 F.
Remove sausage from casing and brown in sauce pan (or brown ground beef if that’s what you’re using). Once cooked, add 1 1/4 C sauce to the sauce pan, season to taste (salt, pepper, oregano, chili flakes)
Ladle a bit of sauce into the bottom of a 9×9 oven-proof pan. Place a layer of zuke slices in the bottom. Top with half of meat-sauce mixture. Sprinkle 1/2 of mozz on top, and then dot with pea-grape size pieces of the cream cheese (this was our ricotta replacement because we didn’t have any on hand). Repeat the whole process (zuke, sauce, mozz, cream cheese), and then sprinkle some parm on top.
Cover with aluminum foil and bake for 20 min. Remove foil and bake for another 10. Let sit for 5-10 minutes before eating.
NOTE: This will be more watery than a normal lasagna because of the zucchini. Next time we’re going to try salting before hand.
Macros (3 servings):
200 Cal / 7 net carbs / 12 protein