Ingredients:
- Canned fire-roasted tomatoes: 2 cups (check for low-carb content)
- Canned tomato sauce: 1/2 cup (choose a no-sugar-added option)
- Whole milk ricotta cheese: 1 cup
- Shredded full-fat mozzarella cheese: 4 oz
- Zucchini slices (substitute for pasta): 2 medium-sized zucchinis, thinly sliced lengthwise
- Ground beef or sausage: 1/2 lb, cooked and drained
- Olive oil: 1 tablespoon
- Garlic cloves: 2, minced
- Italian seasoning: 1 teaspoon
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
Instructions:
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the cooked and drained ground beef or sausage to the skillet. Season with Italian seasoning, salt, and pepper. Cook until browned.
- In a bowl, mix together the ricotta cheese and shredded mozzarella.
- Lay out the zucchini slices on a clean surface. Spoon a small amount of the ricotta and mozzarella mixture onto each zucchini slice. Top with a spoonful of the meat mixture.
- Roll up each zucchini slice to create lasagna bombs.
- In a baking dish, spread the canned fire-roasted tomatoes and tomato sauce.
- Place the assembled zucchini lasagna bombs in the baking dish.
- Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves if desired.
- Serve warm and enjoy your Keto Lasagna Bombs!
