- 1 small butternut or medium zucchini
- 1 1/2 lbs. ground beef
- 2 Tbsp butter
- 1/2 cup tomato sauce
- 2 Tbsp pesto
- 1/2 tsp minced garlic
- 1/4 cup finely chopped onions
- 6 slices of ham
- 1 cup ricotta cheese
- 2 eggs-beaten
- 1 cup parmesan cheese
- 1 cup romano cheese
- 1 cup mozzarella cheese or other cheese
- 2 Tbsp Italian herbs
- salt and pepper to taste
Preheat oven to 400° F.
Using mandolin or mixer veggie noodle attachment cut squash into lasagna strips. Chop any remaining squash that can't be easily sliced and set aside to put in your sauce. The squash noodles will need to be portioned for 3 layers.
In a heavy skillet, melt butter add onions, garlic, and hamburger and cook on medium high until meat is browned. Add Italian herbs, pesto, left over squash, and tomato sauce.
Simmer sauce until squash is softened.
In a large bowl mix eggs and cheeses.
In a baking pan or casserole dish, add a layer of squash noodles (I put the less uniform ones at the bottom of the pan, for appearances).
Add 1/3 of the meat sauce, then layer with 1/4 of the cheese mixture.
Add another layer of squash noodles, add ham slices (you can use chopped ham, or even bacon here). Then add 1/2 of the remaining meat sauce, then 1/2 of the remaining cheese mixture.
Add the final layer of noodles, then remaining meat sauce, then remaining cheese mixture.
Cover baking dish with foil and bake for 35-40 mins.
Remove foil and bake an additional 10-15 mins or until cheese browns on top (you can skip this step).
Total fat (grams) 30.1
Net carbs (grams) 6.8
protein (grams) 44.5