*Sponsored Post by Real California Milk. All recipes and opinions are my own.

Ciao! One of my favorite Italian dishes that I absolutely love is lasagna. You know what I don’t love? The heavy carbs that make me tired from the food coma. To replace these noodles, I use thinly sliced Italian zucchini as a replacement; this vegetable is low carb and adds a hearty texture to this dish. Bonus, you can still get your protein from the ricotta cheese (about 6oz of protein per serving) and sprinkle some dry jack for a slightly nutty flavor and crispy top layer. Since I like to support my local farmers (Real California Milk represents California’s more than 1,300 dairy farmers – 99% family run), I picked a brand that’s part of the Real California Milk family (Click HERE for brands/locations); be sure to check the label so you know it’s from the local CA farmers.

Here’s the recipe:

Ingredients

  • 2 whole zucchinis (~2 cups) – thinly sliced to 1/8”
  • Italian Marinara (~2 cups)
  • 2 cups of part-skim Real California ricotta cheese
  • fresh basil (optional)

Directions

  • Preheat the oven for 325F
  • To create the low carb zucchini lasagna pasta, slice the zucchini vertically with a 1/8″ You will need about 9-12 pieces.
  • First layer the bottom of the pan with the zucchini slices, secondly add the marinara sauce, and flatten out 1/2 – 3/4 cup of ricotta cheese, and repeat the layering process.
  • Place tin foil on top of the lasagna but keep it loosely wrapped to let some of the water evaporate.
  • Bake for 45 min.
  • Take the lasagna out of the oven, remove the tin foil, and drain out excess water from the pan.
  • Put the lasagna back into the oven for another 20 min
  • Remove from the oven (you may need to drain out the excess water again) and let it sit for 10 min before serving.

 

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In case you want to check out this keto friendly recipe video, check it on my YT page: LINK HERE

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