It’s usually pretty interesting in our kitchen because either I’ll be myself and forget to take pictures OR I’ll have my camera and my 3yr old is all up in there trying to take over..
This time I started out by myself then she caught sight and barreled in. So with that said I may have accidentally layered the top wrong. LOL
Zunoodle lasagna
Ingredients:
- 2 small zucchini
- 1lb grass fed beef
- sour cream (or cottage cheese)
- 1 jar of spaghetti sauce
- 2 cups shredded cheese
Directions:
- preheat oven to 375
- in medium pan, cook meat til brown
- I used a spiral vegetable shred machine to get the twisted look. I found it off amazon, link is in my sweet potato Breakfast bowl blog.
- once the meat is cooked and grease is drained set it aside.
- start layering the pan with zucchini, meat, sour cream, spaghetti sauce and then shredded cheese. Repeat layers til you use all the ingredients.
- cover pan with foil and bake for 30 minutes then remove the foil. Can add more cheese if you desire. Place back in oven for another 15-20 minutes.
- best if you serve it after letting it sit for 5-10 minutes!
Enjoy!!
Steepshot