I enjoy eating lasagna, but I rarely make it at home. Why? Well, it’s usually just me and the hubs at home so I can rarely justify a massive casserole for two, and when I do entertain, I tend to want to make something lighter and/or more elegant. Lasagna is sunday comfort food that I’m SURE I’ll be well versed in once my kid(s) get of eating age, but for now, it’s just a bit too heavy and much. Not this Keto Gluten Free Zucchini Lasagna. This recipe is simple, healthy and PACKED with protein and veggies, it instantly became a family favourite.
If you were thinking this was a zoodle lasagna, think again! However, making lasagna in the slow-cooker yields lovely browned edges and a convincing baked flavor. It’s also easier than traditional lasagna because there’s no need to cook the noodles before layering them with the sauce and zucchini; they become deliciously tender during the 4–5 hour cooking time.
Nutrition (per serving): Calories: 354; Total Fat: 16g; Saturated Fat: 6g; Monounsaturated Fat: 1g; Cholesterol: 68mg; Sodium: 468mg; Carbohydrate: 31g; Dietary Fiber: 3g; Sugar: 8g; Protein: 24g
8 ounces sweet Italian turkey sausage links, such as Jennie-O (2-3 links)
1 (10 ounce) bag prewashed spinach
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