Zucchini meat and cheese lasagna

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 836.1
  • Total Fat: 67.9 g
  • Cholesterol: 353.1 mg
  • Sodium: 965.2 mg
  • Total Carbs: 15.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 40.8 g

View full nutritional breakdown of Zucchini meat and cheese lasagna calories by ingredient


Introduction

Keto Friendly Keto Friendly
Number of Servings: 4

Ingredients

    2.0 cup Ricotta Cheese, whole milk
    1.0 cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
    2.0 cup, sliced Zucchini
    5.0 oz Ground beef
    2.0 serving jumbo eggs
    2.0 cup Cheese - Sargento classic mozzarella shredded cheese
    1.25 cup Bertolli bacon carbonara sauce

Directions

Preheat oven top 350 degrees. Whip heavy cream, eggs, 1 cup of mozzarella and ricotta cheese in a separate bowl. Place light sauce on the bottom of your lasagna pan. (Use a small lasagna pan) Slice zucchini into thin strips and lattace the bottom. Add seasoned to taste ground beef and half of the carbonara sausage. Lattace zucchini strips. Add ricotta cheese mixture. Final layer lattace zucchini. Add the rest of the carbonara sauce and mozzarella cheese. Cover and Bake for 30 minutes. Remove cover and bake for 10 minutes. Enjoy. Serving Size: 4 3x2 inches pieces

Number of Servings: 4.0

Recipe submitted by SparkPeople user G0D4LM1TY.