- Zucchini - Keto tomato sauce - Mozzarella cheese Bolognese Sauce: - Ground beef - Keto tomato sauce Filling Ingredients: - Ricotta - Fresh parsley - Pepper
Prepare the Zucchini: Rinse the zucchini with cold water and then dry them thoroughly with paper towels. With your cutting board and knife cut off the ends of the zucchini.
Slicing: By using a mandolin slicer, raise the zucchini over the slicer and slide it down until it makes a slice about ⅛ inch thick.
Salting: After the zucchini has been sliced, lay them out on a cookie sheet lined with paper towels to absorb the moisture that will be coming out of it.
Preparing the Sauce: While the zucchini is prepping, take a non stick frying pan and brown up the meat. Drain off any excess grease so that your lasagna is not greasy.