My Keto Lasagna

Ingredients: 

      Sauce

• 2 cans tomato sauce
• 1 tablespoon olive oil
  
• 3 tbsp minced garlic
  
• sliced white mushrooms
• yellow onion, chopped
  
• 1 lb grass fed lean ground beef 
• 1 tablespoon granulated Stevia
• 1 tsp cinnamon
• 1 tbsp Italian Seasonings
  

      Lasagna

• 15 oz ricotta cheese
• 2 cups  Mozzerella cheese
• I package (9 ounce) Deli sliced Chicken Breast  
• Shredded Parmesan 
  

Instructions:

1)  Preheat oven to 375 degrees.   In a saute pan, cook olive oil, garlic, mushrooms and chopped onion until onion is translucent.

2)  Add lean ground beef to garlic, mushroom and onions and cook until brown.

3)  Drain fat.  Move beef mixture to a medium sauce pan. 

4)  In a sauce pan, combine beef mixture with tomato sauce, cinnamon, Stevia and italian seasonings.  Bring to a boil.  Cover and simmer for 15 minutes.

5)  Spread a thin amount of sauce onto bottom of lasagna pan.

6)  Cover with 1 layer of chicken breast.

7)  Dollop ricotta, then sprinkle mozzerella cheese over chicken breast.

8)  Repeat layers.

9)  Top with remaining mozzerella and sprinkle with parmesan.  Top with parsley flakes.

10) Place in oven for 10 minutes, until cheese is melted.