I have made this recipe twice this week- it is a low carb DREAM and such an easy way to use up zucchini from the garden. Dare I say it’s better than lasagna with noodles!

As always, I am using ground venison but you can use beef, pork, chicken, turkey etc

Ingredients

• 2lbs ground venison- browned
• 3-4 medium sized zucchinis (or one big one)
• 2 tsp salt- divided
• 1 white onion-chopped
• 1/2 tsp pepper
• 32 oz tomato sauce (I used my homemade recipe)
• 1 cup ricotta cheese
• 1 large egg
• 2 cups shredded parmesan cheese- divided

Directions

• Preheat the oven to 450 and line two baking sheets with parchment paper- we have to get the moisture out of the zucchini before it can be baked into the lasagna
• Trim the edges of your zucchini and using either a knife or mandoline, slice into 1/4 inch thick
• Divide amongst baking sheets, spray with olive oil and spinrkle 1tsp salt- bake for 10 minutes
• In a large skillet, cook venison and onion. Add in sauce, salt, and black pepper- bring to a boil and then let simmer, uncovered, for 5 minutes
• in a medium mixing bowl, combine egg and cheeses
• In a sprayed 13×9, layer 1/2 of the meat sauce on the bottom. Top with zucchini noodles and then cheese mixture. Do another layer of eat, ending with the cheese
• Bake, uncovered, at 375 for 50-60 minutes