Keto Lasagna Stack
A Gluten-free Keto lasagna that is filled with flavor and just as satisfying as the traditional. Layer the ingredients for a simple yet elegant meal.
Serves 4
Ingredients
- 2 8oz packages THE BIG MOO Roasted Garlic
- ⅓ cup sun-dried tomatoes
- 1 medium tomato, thinly sliced
- 1 portobello mushroom, thinly sliced
- ½ zucchini, thinly sliced
Directions
- Preheat the oven to 375.
- THE BIG MOO into thirds and begin layering the lasagna
- Start with a slice of THE BIG MOO, sun dried tomatoes, zucchini, a second layer of THE BIG MOO, tomato, portobello mushroom, and the top layer of THE BIG MOO.
- Top with freshly cracked black pepper.
- Cover with foil and bake for 15 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is molten and the top layer is golden brown.
I made a version of this using tomato sauce instead of fresh tomato, and eggplant instead of portabello mushrooms (because the grocery store was out). I sauted the egpplant and zucchini lightly in a little olive oil, salt & pepper before layering. It turned out yummy, but can’t wait to try it when the mushrooms are back in stock!