3.5 LB Lasagna
4 Layers - 9x9 pan
Feeds 4 - 6 people
**LOW CARB OPTION**
The Low Carb Lasagna is made with layers of fresh zucchini lasagna 'noodles' from nearby Olden Organics. I only made a few as a test batch. It cooks up with a little more liquid, but if you let it rest a solid 20 minutes after it comes out of the oven, it really comes together nicely. Roughly 5g of carbs per serving if cut into 4 servings.
For this Lasagna I take my Italian pork sausage recipe and used half of our own farm-raised beef in the sausage. I cook the sausage into a rich tomato sauce, then layer that sauce with the fresh roasted Zucchini noodles, parmesan, mozzarella, and provolone cheeses. Then I layer it on again and again and again.
This can be cooked right out of the freezer, but if you let it thaw in the fridge the day before you can cut about 20 minutes of cook time. In any case, it's mandatory that you let this rest for 15-20 minutes after cooking so that the molten hot layers of meat sauce lava can come together before slicing and serving.
Preheat oven to 375. Remove plastic from frozen lasagna and tent the pan with foil, sealing the sides but not letting the foil touch the precious cheese! Place covered lasagna on a cookie sheet and toss it onto your middle oven rack for an hour. Then remove foil and cook for additional 15-ish minutes until the cheese turns golden and crisps around the edges. I personally really like the crusty parts. Otherwise pull it out before it starts to brown, but when it's cooked through in the center. Let rest 15-20 minutes before serving.