I love a good lasagna. Just because we’re doing keto doesn’t mean we can’t still enjoy the foods we love. Just gotta make a few adjustments. Here’s a super easy adjustment that comes out perfect EVERY SIGNLE TIME!!!
Spicy Chicken Lasagna
1 tablespoon of olive oil
4 cloves of garlic, minced
1 bunch of scallions, minced
1 teaspoon of salt
1/2 teaspoon of black pepper
1 pound of ground chicken
3 chicken Italian sausages, casings removed
3 cups of crushed tomatoes or tomato sauce
1/2 cup of vodka
1/2 cup of chicken stock
1/2 teaspoon of garlic powder
1/2 teaspoon of red pepper flakes
1/2 teaspoon of dried basil
1/2 teaspoon of dried fennel seed, ground
1 tablespoon of monk fruit sweetener
2 zucchini, cut into thin ribbons
2 cups of mozzarella cheese, shredded
2 cups of ricotta cheese
1/2 cup of heavy cream
1 good pinch of salt, pepper, garlic powder, and Italian herbs mixed
First, preheat the oven to 350 degrees.
Then, in a skillet, heat the oil. Saute the garlic and scallions until fragrant and then season with salt and pepper. Next, add in the ground chicken and Italian sausage and cook until browned. Deglaze the pan by adding in vodka and chicken stock. Use a wooden spoon to scrape up the bits from the bottom of the pan.
Next, add in the crushed tomatoes and season with garlic powder, red pepper flakes, dried basil, dried fennel, and monk fruit sweetener. Allow the sauce to simmer for about 5 minutes and then remove from the heat and set aside.
To make the ricotta filling, add the ricotta to a bowl and whisk in the heavy cream, pinch of salt, pepper, garlic powder, and Italian herbs.
To assemble the lasagna, add a bit of sauce to bottom of a casserole dish. Then, layer in the zucchini, ricotta mixture, and sauce. Repeat until the pan is full and top with mozzarella cheese. Bake in the oven for 20 minutes or until golden brown. Enjoy while it’s still warm.
