Your guests will be asking you for the recipe for this delicious low carb version – guaranteed!

Primal Zucchini Lasagne

Ingredients
Makes 8 to 10 portions.

Meat sauce:

• 1 kilo minced beef
• 200 grams of well seasoned pork sausage meat
• 2 medium onions chopped
• 2 medium carrots chopped
• 2 sticks of celery chopped
• 3 large cloves of garlic minced
• 1 can of chopped tomatoes (drain excess liquid)
• 2 small tins of tomato paste
• Butter or coconut oil for sautéing and browning
• Salt and pepper to taste
• A big handful of fresh herbs (parsley, oregano and basil works well together).
• 2 teaspoons xylitol

‘White sauce’:

• 500 grams ricotta cheese
• 250 grams cream cheese or mascarpone (room temperature)
• ¼ cup of grated parmesan cheese
• 3 eggs
• Salt and pepper to taste
• 500 grams mozzarella cheese grated

Zucchini ‘pasta sheets’:

• 800 grams of zucchini thinly sliced lengthway using a mandolin.
• Place thin slices of zucchini between kitchen paper (roller towel) to absorb excess liquid.

Method:

• Pre-heat oven to 160 degrees Celsius.
• Grease your baking dish (28 cm x 35 cm).
• Sauté the onions, carrots, garlic and celery until soft and remove from pot.
• Brown your meat in the pot. Drain excess liquid if necessary.
• Add back the onions, carrots, garlic and celery.
• Add tin of tomato, tomato paste and xylitol.
• Once cooked and liquid has reduced, switch off heat.
• In a bowl, combine the ricotta, cream cheese, eggs and parmesan. Add salt and pepper to taste.
• Create 3 layers of the ingredients as follows:
• Zucchini slices
• Ricotta mixture
• Meat sauce
• Bake for 45 minutes on middle rack.
• Rest for 10 minutes before serving.

Recipe courtesy of the Primal Perks blog.

Click here for an easy to print PDF version of the recipe.