LOW CARB LASAGNA
Low Carb Lasagna
Serves 8-10
Ingredients
2 lbs Ground Beef
1 Onion, diced
1 Red Pepper, diced
1 tsp Garlic Powder
1 tsp Dried Oregano
2 tsp Coarse Kosher Salt
½ tsp Black Pepper
3 Hot Italian Sausage Links, take out of casing
3 Sweet Italian Sausage Links, take out of casing
¼ lb Pepperoni, diced
24 oz Jar of Ragu, plain
18 oz Tomato Paste
32 oz Diced Tomatoes
16 oz Tomato Sauce
2 lb Ricotta Cheese
2 Eggs
3 tsp Sugar
2 c Parmesan Cheese
10-12 Small/medium size Zucchinis
Lasagna Pan13x9 (you want it at least 2 ¾ inches height in the pan)
Directions
Preheat the oven to 400°F.
In a large pot over medium heat, brown the hamburger, sausage and pepperoni. Add the onion, pepper, 1 teaspoon salt, pepper, oregano and garlic powder and cook for about 15 minutes. Add the tomato paste, sauce, diced tomatoes, and Ragu and simmer for an hour.
Add ¼ cup parmesan cheese and 1 teaspoon sugar. Cook for 10 more minutes, turn off the heat, set aside.
While the sauce is simmering, line a large and small rimmed sheet pan with foil.
Rinse and trim the ends of the zucchini. Slice the zucchini lengthwise in ¼ inch strips (you should get four slices per zucchini - it will really depend on how big the zucchinis are). In a single layer add the zucchini to the sheet pans, brush the tops lightly with olive oil and sprinkle with salt and black pepper. Bake in the oven for about 12-15 minutes, remove and set aside. Lower the temperature in the oven to 350°F. Once cool to touch, use paper towels to absorb any excess oil/moisture on the zucchini slices.
In a large bowl add the ricotta, 2 eggs and 2 teaspoons sugar. Mix well.
To Assemble the Lasagna:
In a lasagna pan, cover the bottom of the pan with 2 cups of sauce, add a layer of zucchini slices (it will be about 10-12 per layer), 1 cup of sauce sauce spread evenly over zucchini, ¼ cup parmesan cheese sprinkled all over , ½ + cup ricotta cheese dropped in dollops and use a fork to spread. Repeat this process 3-4 more times (depending on how deep your pan is but the more layers the better without overflowing the top - you want to try and have a minimum of 4 layers).
Top with 3-4 cups of sauce, ¼ + cup parmesan cheese and sprinkle with salt and pepper over the top. You may have some leftover sauce - freeze it and use later.
Bake uncovered for 45 minutes or until the sauce is bubbling*.
Let sit for at least 20 minutes, this will allow the lasagne to rest and then set so it does not fall apart when you cut it.
* I would recommend placing the lasagna on a rimmed sheet pan covered with foil to keep your oven clean.
*You can also make this ahead of time (day before), then reheat in the oven. I would suggest you bake it and then let it cool completely (3-4 hours). Then cover the top with plastic wrap then aluminum foil. When you are ready, reheat in the oven on low 200°F for a few hours.
