Mama Sherri's Keto Lasagna

 Ingredients:

• 2 lbs. Italian sausage (We prefer hot rather than sweet.)
• 1 small can sliced mushrooms
• 2 cups Rao marinara
• 15 oz. Ricotta cheese
• 1/2 cup shredded parmesan cheese (in the bag...not the green can)
• 1 tsp. garlic powder
• 1/2 tsp. Italian seasoning
• 1/2 tsp. salt
• 2 cups shredded mozzarella cheese
• parsley flakes

Directions:

1. Set oven temperature to 375°.
2. Spray 9x13 baking dish with Pam.
3. Brown sausage in frying pan.
4. While sausage is browning, mix together the Ricotta cheese, parmesan cheese, garlic powder, Italian seasoning & salt.
5. After sausage is cooked, layer in the following order:
1. Italian sausage
2. sliced mushrooms
3. Rao marinara
4. Ricotta cheese mixture
5. shredded mozzarella
6. Sprinkle with parsley flakes
6. Bake for approximately 20 minutes (until edges are brown). Then change from baking to 2 minutes of broiling (then the top looks perfect).
7. Let lasagna rest for 10-20 minutes before serving (if you can wait that long...hahaha).
8. May serve with a simple Italian salad (Romaine, sliced pepperocinis, sliced purple onions, shredded parmesan cheese & Olive Garden salad dressing).
9. May also serve with Low Carb Cheese Sticks (recipe is on this blog)

Crispy Pepperoni Chips

Directions:

1. Preheat oven to 400°.
2. Put parchment paper on cookie sheet.
3. Place thinly sliced deli pepperoni on parchment paper, but do not overlap.
4. Bake in preheated oven for 7-10 minutes.
5. Let pepperonis completely cool down.
6. Place on paper towel to soak up grease.
7. Store at room temperature in ziplock bag.
8. Chips may be stored in freezer for 3-4 months.
9. Serve with any dip. We also enjoy these chips with Texas Caviar ~ Search my blog for this recipe.