1 hour 20 minutes
This lasagna checks all the boxes; gluten-free, low-carb, and keto friendly. Delicious dish that can be a main course or leave out the protein and be a side dish.
Preheat oven to 400 degrees
Slice the zucchini lenthwish or crosswise thinly. Set aside.
Add the protein to pan over medium heat. Cook until no longer pink or until heated if using plant based crumbles.
Pour the pasta (save 1/2 cup) sauce over the protein and stir. Remove from heat.
In a bowl, stir together the ricotta, parmesan, egg, salt and pepper.
Spread the 1/2 cup of sauce in a 9 * 13 casserole dish.
Layer zucchini slices on top of pasta sauce. They can overlap.
Top the zucchini with 1/2 the sauce and 1/2 the ricotta mixture.
Sprinkle 1/2 cup of the mozzarella over the ricotta mixture.
Sprinkle 1/2 the parsley and basil over mozzarella.
Repeat these layers one more time.
Top the lasagna with a final layer of zucchini slices, remaining parsley and basil, and 1/2 cup of mozzarella cheese.
Place in the oven and cook for 45 minutes. Broil for a couple minutes for a nice golden top.
Garnish with basil.
4 large zucchini
2 lbs. of protein (I used meatless crumbles)
24 oz. pasta sauce
15 oz. ricotta cheese
1 cup shredded parmesan cheese
1 1/2 cups mozzarella, roughly chopped
salt and pepper
chopped parsley and basil