Ingredients

• 32 oz jar of Rao’s marinara
• 1 lb ground beef (I used 90% lean)
• 10 bag of frozen carrots in steamable bag
• 1 packet of frozen zucchini noodles
• Sweetner of choice
• Salt, pepper, garlic powder, and onion powder to taste
• 1 10 oz container of whole milk ricotta
• 2 eggs
• 8 oz shredded whole milk mozzarella
• 2 cups finely grated parmesan
• Cooking spray

Directions

1. Preheat the oven to 400 degrees.
2. Steam the carrots and zucchini according to packet directions.
3. Mix 2 eggs and about a cup of parmesan into the ricotta.
4. Add the sweetener, marinara, carrots, and zucchini to a blender and blend until smooth.
5. Brown the ground beef in a pot. Season to taste. Then add the marinara and let simmer for about 30 minutes. If using 90% or leaner beef, I normally don’t drain.
6. Spray an 8×8 oven-proof dish and add a generous layer of the meat sauce on the bottom. Then add a layer of the ricotta mixture and smooth out as much as possible. Top with shredded mozarella. Repeat until everything is gone.
7. Top with grated parmesan (I try and end with a layer of meatsauce) and shredded mozarella.
8. Bake for 30-45 minutes, or until bubbly and top is golden brown.