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Greek Lasagna



1 pound grass fed ground beef

1 pound heritage ground pork sausage

3 cups Rao or other sugar free marinara sauce

1 tablespoon greek seasoning

8 ounces mascarpone or ricotta cheese

8 ounces feta cheese or mozzarella

8 small zucchini, sliced into long slices

1/2 cup parmesan


Preheat oven to 375 degrees.


Brown beef and sausage together in skillet. Add seasoning and one cup of the marinara sauce.


Coat a 9x13 pan with olive oil and put one cup of sauce in bottom of pan. Place 1/3 of the zucchini noodles on top of the sauce. Take half of the meat mixture and spread over the zucchini noodles. Place half of the mascarpone and feta cheeses on top of the meat. Repeat with zucchini noodles, other half of meat and cheeses. Top with remaining zucchini noodles. Pour last cup of sauce on the top and sprinkle with the parmesan.


Bake at 375 degrees until heated through and zucchini becomes tender.


Adapted from recipe by Lynn Ratliff


Serves 12


Per Serving:


Energy: 344

Fat: 28.1g

Protein 17.1g

Carb 5.8g

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