Pepperoni Zucchini Lasagne

I love playing around subbing vegetables for pasta!  This lasagne was a hit with my family and coupled with some roasted veggies with ghee??  Great meal!

Pepperoni Zucchini Lasagne:

For the meat sauce:

1 lb grass-fed ground beef

1 chopped onion

1 minced clove of garlic

Salt and pepper to taste

1 jar of Sicilian Gravy (any low-carb tomato sauce will do though!)

1 can of fire-roasted and diced tomatoes (Trader Joes)

**Brown the meat with the onions and garlic until cooked through, add your sauce and fire-roasted tomatoes and let simmer while you get everything else ready.

For the cheese filling:

1 container Whole Milk Ricotta Cheese

1 cup shredded mozzarella

1/2 cup shredded parmesan cheese

1/4 cup chopped fresh basil

1 egg

2 minced cloves of garlic

Salt and pepper to taste

**Mix all together in a bowl.

For the noodles:

Slice zucchini at 3mm on a mandolin slicer – I got mine on Amazon, here and I LOVE it.  It’s great for slicing cheese and vegetables.

This is the tomato sauce I love…. and Thrive Market is one of my favorite places to shop for low-carb, paleo-friendly pantry items!

Now start layering!

Meat Sauce, Zucchini Slices, Cheese Filling, Pepperoni, REPEAT

**One trick you can do to minimize the moisture that zucchini leaves behind after it’s cooked…  Salt your zucchini slices and let the salt draw out the water for about 15 minutes… then blot them with paper towels….  I’ll be posting some Eggplant Mini Pizzas soon and that requires some salting and blotting 🙂 Stay tuned for those!

I finished mine with some mozzarella, black pepper and basil leaves… And baked at 400 for about 30-45 minutes.

Nutrition FACTS: Makes about 12 servings, each serving contains – 395 calories, 27 grams of fat (13.5 saturated fat), 28 grams of protein, and 9 grams of carbs, with 1 gram of fiber, leaving a NET carb value of 8 grams per serving.