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Ultimate Low-Carb Zucchini Lasagna
March 10, 2019

This dish was quite tasty. I was feeding a crowd so I made the lasagne in a bigger baking dish. I added about 1/2 lbs. of mild Italian sausage to the ground beef. Also, did 15 ounces of ricotta, two eggs and Parmesan for that yummy, creamy layer. And rather than jarred sauce I made my own - olive oil in a heated pan, salt, red pepper flakes, 3-4 cloves garlic (sauté for just a minute) then add a 28 ounce can of crushed tomatoes and simmer. Add the beef/sausage mixture to the sauce and a handful of chopped parsley. Be sure to use a mandolin to slice the zucchini about 3/8” think. Layer it up, bake and enjoy!

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