Protein Noodle Lasagna

1 pound Italian sausage

¾ pound grass-fed ground beef

1/2 small onion, chopped

2 cloves garlic, minced

4 cups Primal Kitchen Roasted Garlic Marinara Sauce

16 oz. ricotta cheese

1 egg

½ tsp REDMOND REAL sea salt

12 ounces mozzarella cheese, sliced

¾ Cup Parmesan cheese

Thinly sliced organic deli Chicken Breast (protein noodles) (16 slices or about 8 ounces)

Directions:

Preheat oven to 425 degrees.

In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in marinara sauce.

In a mixing bowl, combine ricotta cheese with egg, and 1/2 tsp salt. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange chicken breast slices over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.  Makes 8 servings.

If you can’t find this sugar-free Primal Kitchen Marinara in your local store, you can order it using my promo code: SMOOTHER10 to save 10% and have it delivered to your door. #ad

📸  credit & recipe: mariamindbodyhealth.com

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