Spinach Alfredo Lasagna

INGREDIENTS

• 1.25 lbs Italian sausage
• 5 Tbsp butter
• 1.5 c heavy cream
• 1/2 tsp cardamom
• 1/2 tsp white pepper
• 1.5 c grated Parmesan
• 2 Tbsp EVOO
• 3 cloves garlic, minces
• 3 medium zucchini
• 2 15 oz containers ricotta
• 2 medium carrots, grated
• 2.5 c shredded provolone (about 12 oz)
• 1 box frozen spinach, thawed and squeezed
• 1/2 c chopped fresh basil

PREPARATION

1. Heat oven to 400 (says 350)
2. Heat skillet over medium-high; add sausage and cook, breaking up.
3. Remove sausage with slotted spoon and set aside. Pour off grease.
4. In same skillet, melt butter over medium.
5. Add cream, cardamom and white pepper. Simmer 3 minutes.
6. Whisk in Parmesan and simmer 2-3 minutes, until thickened.
7. Heat a large saucepan over medium-high. Add EVOO.
8. Wait 30 seconds, then add mushrooms and garlic.
9. Saute 4-6 minutes until mushrooms are soft and garlic is fragrant; set aside.
10. Trim zucchini. Use mandolin to make lasagna-like slices.
11. Line a 13" x 9" pan with zucchini slices.
12. Top with:
    • half of ricotta
    • half of sausage
    • all of carrots
    • 3/4c Alfredo sauce and
    • 1 c provolone
13. Add another layer of zucchini slices.
14. Top with:
    • remaining ricotta
    • spinach
    • remaining sausage
    • mushrooms
    • remaining alfredo
    • basil
    • remaining provolone
15. Bake, uncovered, 45-50 minutes until vegetables are tender and cheese is golden and bubbly.
16. Let stand 15 minutes before slicing and serving.

( The Deliciously Keto Cookbook - kindle )

-- JMag Guthrie - 2017-02-05