2 tbsp olive oil
or use coconut oil spray to reduce fat intake
1 large white
1 bag of cauflower
rice (Green Giant Frozen)
2 – 5 garlic cloves,
25 oz. ground
organic chicken or grass-fed beef
1 small can tomato
½ jar or more of
Marina sauce – no sugar or fat added, preferably organic
1 tbsp dried
basil and oregano
1 tsp sea salt
¼ tsp ground
½ cup water
Keto pasta layers
Layer ricotta cheese
topped with sliced zucchini noodles (Ricotta should be light if used at all, it
salt and pepper to
taste in the Ricotta
5 oz. shredded cheese – I use Manchego as it is a hard sheep cheese
2 to 3 oz. grated parmesan cheese
1 tsp sea salt
1/2 tsp ground black pepper
½ cup fresh parsley, finely chopped
Peel and finely chop onion and garlic and fry in olive oil until soft. Can also use coconut spray.
Add the ground chicken or beef and fry until golden. Add tomato paste, marinara sauce and spices.
Stir thoroughly and lower the heat, Let simmer for at least 15 minutes or until most of the water has evaporated. Since the lasagna sheets used here don’t soak up as much liquid as regular ones, the mixture should be quite dry.
Meanwhile, slice your large zucchini into noodles and mix up the ricotta with salt and pepper, you can add garlic powder into the ricotta for more flavour if you wish.
Next, layer in a baking pan (about 9 x13) one layer of meat mixture, one-layer ricotta and one-layer zucchini noodles. Repeat.
Preheat the oven to 400°F (200°C).
Mix cheese topping and place one layer on the top of the lasagna layers.
Bake in the oven for about 30 minutes or until the lasagna has a nicely browned surface. Serve with a green salad and your favorite dressing.