Well well well… look what this girl has done. She has gone and made a Keto-Friendly Lasagna. Yes, she has! AND it was good! I will say, the one thing I will do differently is season it more with Italian Seasoning and make my own marinara sauce. Usually, I do that, but I did not this time.
2 jars sugar-free spaghetti sauce (you can make sure own)
2# ground beef
3 zucchini sliced on a mandolin
3 c. mozzarella
2 tsp. Italian seasoning
8 oz. cream cheese
Directions for Zucchini Noodles
Once they are sliced, lay them flat on a paper towel. Sprinkle with salt. This will allow the water to be drained from them to keep your lasagna from being too watery. Allow sitting while working on everything else.
In the food processor, add the mozzarella, Italian Seasoning, eggs, and cream cheese. Mix. It is sort of thick. Line your baking sheet with parchment paper. Glop your mixture and press it down. Bake at 350 for 20 minutes. Let it cool. Peel the parchment paperback and then cut it into strips. I cut it in 1/2 long ways first.
Brown meat, minced garlic, onion, and seasoning. Drain if necessary. Once drained, add spaghetti sauce, Italian seasoning, parsley, and chopped spinach. Taste to check to season.
Pat the excess water off of zucchini. In greased 13×9 pan (I actually used that and an 8×8 pan), place a small amount of sauce on the bottom. Then layer your cheese noodles. Next to the zucchini noodles. A layer of sauce, ricotta (or cottage), mozzarella, parmesan. Repeat ending with cheese.
Bake at 350 for about 40-45 minutes. Allow resting for about 10 minutes before cutting into it.