Ingredients
For the Meat Sauce:
1 lb ground beef (or Italian sausage, or a mix)
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely diced
1 ½ cups sugar-free marinara sauce (e.g. Rao’s, Yo Mama’s)
1 tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
For the Cheese Mixture:
1 cup ricotta cheese (or cottage cheese for lighter option)
1 large egg
¼ cup Parmesan cheese, grated
1 cup shredded mozzarella
1 tsp dried parsley (optional)
For the “Noodles” (choose one option):
Option 1 – Zucchini Lasagna:
2 medium zucchinis, sliced lengthwise into thin strips (pat dry to remove moisture)
Option 2 – Cheese Dough Noodles (Zero-Carb Version):
2 cups shredded mozzarella
2 oz cream cheese
1 large egg
½ cup almond flour
Instructions
- Make the Meat Sauce:
In a skillet, heat olive oil over medium heat.
Add ground beef and onion. Cook until browned.
Add garlic, marinara, Italian seasoning, salt, and pepper.
Simmer for 10 minutes, stirring occasionally.
- Prepare the Cheese Mixture:
In a bowl, combine ricotta, egg, Parmesan, mozzarella, and parsley. Mix until creamy.
- Make the “Noodles” (if using the cheese dough version):
Microwave mozzarella and cream cheese together for 1 minute. Stir until smooth.
Add almond flour and egg. Mix well into a dough.
Roll between parchment paper into a thin rectangle (~¼ inch thick).
Bake at 375°F (190°C) for 5–7 minutes until firm. Cut into “lasagna sheets.”
- Assemble:
Preheat oven to 375°F (190°C).
In a baking dish, spread a small amount of meat sauce on the bottom.
Layer as follows:
Noodles (zucchini or cheese dough)
Cheese mixture
Meat sauce
Repeat until dish is full (3–4 layers).
Top with shredded mozzarella and a sprinkle of Italian seasoning.
- Bake:
Bake uncovered for 25–30 minutes until bubbly and golden brown.
Let rest 10 minutes before slicing — this helps layers set beautifully.
ENJOY