Yep, the pork rinds soften in the lasagne to a noodle-like texture!
Preheat oven 375, oil a deep casserole dish
This is made with all pre-packaged ingredients so it’s fast to assemble and bake.
1 jar chunky tomato Marina Sauce
2 c Mozzarella Shredded
Ricotta 8 oz
Juice of 1 lemon
1 egg
1/2 Parmesan cheese, grated
1 lb grass fed ground beef
1/2 onion, diced
2 garlic cloves, minced
Pork Rinds
Seasonings; oregano, basil, salt, pepper
Brown ground beef, drain and save juice for another recipe. In same pan, add 1 tablespoon of fat, brown onion and garlic, stir in marinara, heat until warm, not hot.
In a small bowl mix; ricotta, lemon juice and egg. Sprinkle with seasonings heavily, stir to incorporate.
Layer in the casserole dish;
Marinara sauce to cover the bottom the casserole dish.
Spread slightly crushed Pork Rinds to loosely cover the sauce.
Top with dollops of ricotta mix, spread 1/2 ground beef mixture.
Cover ground beef with sauce. Sprinkle 1 c mozzarella cheese.
Repeat layers until all ingredients are used up.
Bake uncovered 40 minutes.
6 Servings
Each Serving: 47 g Protein/40 g Fat/ 13 g Net Carbs
~Class of 2017 
