Keto Lasagna (dairy free & Gluten free)
This lightened up version of Keto lasagna is not only dairy free and gluten free, but it tastes delicious!
Servings: 9 servings
Calories: 259cal
Ingredients
- 8 ounces cashew mozzarella
- 2 medium zucchini sliced into 1/8 inch slices
Sauce
- 1 tablespoon olive oil
- 1 lb Italian Sausage
- 1/2 medium onion chopped
- 1 clove garlic
- 14.5 ounce can diced tomatoes
- 8 ounce tomato sauce
- 1/4 cup fresh basil leaves
- 1 dash red pepper flakes to taste
- 1 dash fennel seeds to taste
- 1 dash salt to taste
- 1 dash black pepper to taste
Instructions
- Preheat the oven to 375 degrees F. Spray a 8X8 baking dish with cooking spray.
- Shred the cashew mozzarella with a cheese grater.
- Slice zucchini using a mandolin slicer to ensure the zucchini is even in width
Sauce
- In a skillet, heat the olive oil and add sausage. Cook until no longer pink. Add onion and garlic and Sautee until translucent
- Add diced tomatoes, tomato sauce and seasonings. Bring to a boil and then simmer for 10 minutes.
- Pour 1/2 cup of the sauce on the bottom of the pan. Layer with one layer of zucchini.
- Top the zucchini with 1/3 of the shredded cheese. Add 1/3 cup of tomato sauce.
- Repeat two more times, and top with any remaining cashew cheese.
- Bake, covered with aluminum foil, for 30 minutes and then bake, uncovered for 20-25 minutes or until the top of the lasagna is golden brown. Let the lasagna sit for 15 minutes before cutting and serving
Nutrition
Serving: 1serving | Calories: 259cal | Carbohydrates: 8g | Protein: 11g | Fat: 20g | Fiber: 2g | Sugar: 5g