Keto with Kimberly

Makes 6 servings: 1 slice (1/6 of pan) equals one serving: 340 calories, 5 grams of net carbs, 24 grams of fat, and 23 grams of protein.

Ingredients:

2 medium zucchinis, thinly sliced lengthwise

1 lb. of ground beef or Italian sausage

1 cup of ricotta cheese

1 egg

1½ cups shredded mozzarella cheese

¼ cup grated Parmesan cheese

1 cup of low-carb marinara (I use Rao’s Tomato and Basil)

1 tsp. of Italian seasoning

1 tsp. of garlic powder

Salt and pepper to taste

Olive oil for brushing

Directions:

Preheat your oven to 375°F (190°C).

Slice the zucchini into thin strips using a mandoline slicer or knife. Lay slices on paper towels, sprinkle with salt, and let sit for 15–20 minutes to draw out moisture then pat dry.

Cook the meat in a skillet until browned with a little olive oil. Drain the grease. Add in the marinara sauce and let it simmer for 5 minutes.

Mix the ricotta, egg, Parmesan cheese, and seasoning in a bowl.

Assemble in a baking dish sprayed with cooking spray or lined with parchment paper: Start with a layer of zucchini, a spoonful or two of sauce, ricotta mixture, meat sauce, and mozzarella. Repeat layers and top with extra cheese.

Bake for 25 to 30 minutes or until bubbly and golden. Broil for 2 to 3 minutes if you like a crispy top.

Let your lasagna rest for 10 minutes before slicing (so it doesn’t slide all over your plate). Enjoy!