My Low-Carb Zucchini Lasagna

                                                                                                                                                                                                                                                     



Savannah’s Low-Carb Zucchini Lasagna

I am very flexible when cooking that is why my ingredients are so broad, just do what looks right to you and your taste buds !

-About 4 large, well shaped zucchinis

-1\2 pounds to 1 pound ground Italian sausage (you can also do ground beef or turkey etc but I promise you sausage is 100% better, maybe a little more calories but your eating zucchini give yourself a break!)

-mozzarella or Monterrey jack cheese about 4 cups

-2-3 cups feta cheese

- 14 ounce can tomato sauce

-spinach (optional, it can help soak up some liquid)

-parsley (fresh or dried, really does not matter)

*If washing your zucchini make sure it is really dry before cutting so that you do not have access liquid*

1. Preheat oven to 350 degrees F
2. Cook your sausage on the stove top until fully cooked and add a little parsley
3. Take a cheese slicer (hack) and slice your zucchini long ways to make long thin strips
4. Spray\grease a 13x9 inch pan with oil, butter (whatever you use)
5. Put one layer of the zucchini strips on the bottom of pan
6. Pour a little bit of tomato sauce and spread over zucchini layer
7. Add handful of spinach (or don’t I have made this recipe with and without spinach)
8. Add some of the cooked sausage, and add tomato sauce (be sparing each layer of tomato sauce you only want enough to cover, we do not want too much liquid as the zucchini is "liquidy" too. )
9. Add a mozzarella and feta cheese layer
10. Repeat this layering process, more zucchini, sauce, spinach, etc---
11. Now top with one more layer of zucchini, tomato sauce, mozzarella and feta cheese
12. Add parsley to garnish
13. Put it in the oven for 30-45 minutes or until zucchini is soft and cooked through. (It will depend upon the thickness you cut your zucchini

Tips:

*Do NOT substitute the FETA for ricotta- the reason I use feta in this is because it holds its shape in the oven really well any other cheese, especially ricotta will produce too much liquid in the oven and you will have (delicious) lasagna soup

*Really use the cheese slicer,  it is so much easier to slice the thin zucchini strips that way

*Just like any lasagna this needs to cool before cutting, and cut it with a sharp knife ALL the way through before removing your piece from pan. This will ensure that you will not pull a whole zucchini slice with your lasagna piece

Disclaimer: This lasagna is not very pretty but if you are really careful I am sure you can get it prettier!

Also my husband is always really skeptical when I substitute veggies for carbs but he LOVES this MORE than REAL lasagna. So its a win!