Zucchini Lasagna

My wife is on the Keto diet, which puts me on a semi-Keto diet. That means trying lots of new recipes, most of which have been pretty tasty. This one substitutes zucchini for the pasta in lasagna.

Ingredients:

1 pound Italian sausage, cooked and drained

1 jar spaghetti sauce

1 15 ounce container Ricotta cheese

2 eggs

16 ounce bag of shredded cheese

2 medium zucchini, sliced lengthwise with a vegetable peeler

Parmesan cheese

Mix the first five ingredients together. In a greased 13 X 9 baking dish alternate layers of the mix and the strips of zucchini, as you would if using lasagna noodles. Top with a sprinkling of Parmesan cheese. Bake at 375 degrees for 35 to 45 minutes.