True confessions... I got a little off track with the Thanksgiving holiday, but I am back on track as of this weekend. Lol.
Tonight I made Low Carb Arrabbiata Lasagna with Zucchini noodles! It turned out Super yummy!!
Low Carb Arrabbiata Lasagna with Zucchini
1 pound lean ground beef (I also added leftover Keto Sauage/ Ground Beef meatballs)
½ cup sliced onion
1/2 lb sliced mushrooms
salt and ground black pepper
1 Jar Rao’s Arrabbiata sauce
1-2 sliced zucchini (I used my pampered chef mandolin)
8 ounces ricotta cheese
1 egg
mozzarella cheese, shredded
1. In a Dutch oven brown ground beef, then add onion, and mushrooms continue cooking over medium heat until well browned. Stir in Raos sauce and Simmer, till cooked down a bit, stirring occasionally. It’s important to cook it down cuz the zucchini will release water as it cooks.
2. Preheat oven to 375 degrees F
3. To assemble, spread meat sauce in the bottom of a 6x6 inch baking dish. Arrange sliced zucchini over meat sauce. Spread with one half of the ricotta cheese mixture. Top with mozzarella cheese. Spoon meat sauce over mozzarella. Repeat layers, and top with remaining mozzarella. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
4. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 5-10 minutes. Cool for 15 minutes before serving.
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