Guys, this is my ALL time, GO TO,
favorite recipe! I am a lover of all pastas, or used to be before converting to a
ketogenic way of eating. Lasagna is one of my favorites and I could eat rocotta by the spoonful, for reals. It is SOOOOO good y'all. You'll want to make it over and over! I meal prep this for myself and store it in the freezer in individual portions. Then just pop it in the microwave when I need a quick lunch or make a non-keto dinner for the rest of the family.
Seriously, SOO good. You'll thank me later. You're welcome.
Ingredients:
1 lb ground turkey
3 medium zucchini, sliced longways, about 1/8 inch
1-15 oz can diced tomatoes
1-8 oz can tomato sauce
1 tsp granulated garlic
1 tsp parsley
1 tsp oregano
1 tsp basil
1 tsp onion powder
1/2 tsp sage
15 oz ricotta cheese
1/4 cup grated Parmesan
1/2 cup baby spinach
1 large egg, beaten
1/2 cup shredded mozzarella
Preheat oven to 375° F.
In a large cast iron skillet, cook turkey over med-hi heat until browned. In a medium sauce pan, add diced tomatoes, tomato sauce, and spices/herbs and bring to a soft boil. Reduce heat and simmer for 30 minutes, partially covered. Combine with browned turkey.
In a medium mixing bowl, combine ricotta, Parmesan, beaten egg and spinach.
Spray a 9x13 casserole with EVOO. Add a layer of zucchini, then meat sauce, then cheese mixture. Add two more layers and then top with shredded mozzarella.
Bake for 30 minutes and serve warm! Buen Provecho!
*Serves 10
