Keto Lasagna with Zucchini Noodles

Directions

1. 1
   Preheat your oven to 400ºF. Line several rimmed baking sheets with parchment paper and set in the wire rack. (I use 2 of these half sheet rimmed baking sheets and 4 of these quarter sheet rimmed baking sheets).
2. 2
   Marinara sauce
3. 3
   Make the zucchini lasagna “noodles”.
4. 4
   Zucchini lasagna “noodles”
5. 5
   Place all your zucchini lasagna “noodles” in an even layer on the rimmed baking sheets.
6. 6
   Sausage mixture
7. 7
   Sprinkle with kosher salt. Roast for about 30 minutes, until the zucchini noodles are soft and all the moisture has evaporated. (If you don’t have enough baking sheets or room in your oven, you may need to do this in batches)
8. 8
   Ricotta mixture
9. 9
   Cook the sausage mixture.
10. 10
    Mozzarella cheese
11. 11
    Heat your cast iron skillet over medium heat.
12. 12
    Marinara sauce
13. 13
    Add in the olive oil, onion and salt. Cook for 5 minutes until the onion is soft.
14. 14
    Zucchini lasagna “noodles”
15. 15
    Add in the Italian sausage. I like to break it up using a potato masher. Cook another 10 minutes, stirring occasionally, until the sausage is cooked through.
16. 16
    Sausage mixture
17. 17
    Make the spinach ricotta mixture. In a medium size bowl, combine the ricotta cheese, spinach, egg, salt + pepper.
18. 18
    Ricotta mixture
19. 19
    Mix with a fork until fully combined.
20. 20
    Mozzarella cheese
21. 21
    Marinara sauce
22. 22
    Zucchini lasagna “noodles”
23. 23
    Sausage mixture
24. 24
    Ricotta mixture
25. 25
    Mozzarella cheese
26. 26
    Marinara sauce
27. 27
    Mozzarella cheese
28. 28
    Bake the lasagna uncovered for 40 minutes, until the cheese is melted and bubbling.
29. 29
    Remove from the oven and let it rest for 10 minutes. Slice and serve warm. Top with fresh basil if desired.
30. 30
    Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.