INGREDIENTS ……. Makes @ 12 servings
1 Zucchini
Oil
Salt & Pepper
1 package Italian Sausage
Onion
Garlic
1 Jar Tomato Sauce
Apple Cider Vinegar
1 regular can Tomato Sauce
Basil, Oregano & Parsley spices
Onion Salt & Garlic Salt
Parmesan Cheese
Keto Wraps
Mozzarella Cheese (shredded)
DIRECTIONS:
1 Zucchini sliced into rounds
Heat up skillet with oil, Zucchini (Salt & pepper) and brown them on both sides – then set aside on paper towel
In skillet add “new oil”
1 package of Italian Sausage, crumbled and removed from casings
¼ Onion minced or finely diced
3 Garlic Cloves mined
Salt & Pepper to taste
Brown meat, then add….
1 jar Tomato Sauce
add 1tbsp Apple Cider vinegar to clean out the residue in the jar, and add to sauce
1 regular sized can Tomato Sauce
1 – 2 tsp EACH Basil & Oregano
Bring to a bubble, reduce heat and simmer @ 5 – 7 minutes, stirring often
In a separate mixing bowl add….
1 (600g container) Cottage Cheese
2 Eggs whisked
1 Tbsp EACH Parmesan Cheese & Parsley
Salt & Pepper
1 tsp EACH Garlic salt & Onion salt
Mix all ingredients well, and set aside
Take a 13” x 9” (lasagna pan) and layer ingredients
1. Meat sauce
2. Zucchini slices
3. Keto wraps (cut them into slices / to resemble pasta)
4. Cottage Cheese mixture
5. Mozzarella Cheese.
Keep repeating layers till all ingredients used or pan is full
Bake in preheated oven 375 degrees for @ 45 minutes, covered with tinfoil
Remove tinfoil, and broil the top till Cheese melted slightly brown
