CEASAR SALAD

Chop ROMAIN LETTUCE

Grate fresh PARMESAN from wedge

for added crunch use asiago or parmesan cheese crisps

HOMEMADE CEASAR DRESSING

(from Magnolia network)

1 cup MAYONNAISE

1/4 cup grated PARMESAN

2 cloves GARLIC, minced

2 tbsp fresh lemon juice

1 tsp WORCESTERSHIRE SAUCE

1 tsp DIJON MUSTARD

1/2 tsp salt

1/4 tsp fresh ground pepper

In a bowl, whisk all ingredients together. Store airtight in refrigerator for up to 3 days.

LASAGNE FOR TWO

Sauté small WHITE ONION on medium heat in approximately 2 tbsp EVOO until caramelized, lower heat, add another tbsp EVOO and 2cloves of diced GARLIC, 1/2 tsp of RED PEPPER FLAKES and 1 tsp of SALT. Cook approximately 1-2 minutes until fragrant and soft.

In a medium dutch oven pot, heat 1 jar of Rao’s Marinara or Arrabbiata SAUCE, add 3-4 leaves fresh BASIL, add onion mix to sauce and simmer on low.

(I used to make the marinara homemade with canned whole tomatoes, but the Rao’s sauce has approximately 1/2 the carbs, so I’ve started using it instead)

Brown 1/2 lb grass fed ground BEEF, do not drain, add to sauce.

Shred 8oz MOZZARELLA, 4oz PROVOLONE and 2 oz PARMESAN cheese, set aside.

In small bowl, mix 5oz RICOTTA CHEESE, one EGG, dash of salt, 1oz of the reserved parmesan and 1 tsp ITALIAN SPICES.

Cut one sheet of CUT DA CARB flatbread into 4 equal pieces.

In 2 separate dishes, spoon one large spoon of sauce, lay one sheet of flatbread, spread ricotta mixture, motz and provolone, repeat with flatbread and cheese (placing sauce only on bottom of dish at this point)

After building both dishes, bake @ 400 for 20 minutes, broiling the last 2-3 minutes to brown cheese.

Allow to rest and cool for 10-15 minutes. Top with remaining sauce and fresh Parmesan, serve.

KETO

LASAGNE w/ CEASAR SALAD