{Low Carb} Pesto Pepperoni Pizza Lasagna

I was walking through the grocery store, to my demise I was hungry. Pizza became my food obsession and I mentally went through the flavors I was craving, figuring out how to make it into a low-carb approved meal. (P.S. this recipe was created before I started fasting, so don’t worry, I didn’t fall off the wagon already.. for once in my blogging-career I have plenty of awesomeness lined up to keep the posts headed your way even thought I’m not currently creating new dishes)

This {Low Carb} Pesto Pepperoni Pizza Lasagna, is the perfect combination of all the flavors of delicious pepperoni pizza, only layered like a lasagna to make it feel more like a meal – very similar to my Spinach Feta Pizza Squares (which Ray has been begging me to make again, instead he got this for dinner!)

{Low Carb} Pesto Pepperoni Lasagna Pizza

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Servings: 6 servings

Ingredients

• 15 ounces Ricotta Cheese
• 1 large eggs
• 1/4 cup pesto sauce
• 1 pinch Crushed Red Pepper Flakes
• Sea Salt
• 4 cups shredded Italian Cheese blend
• 8 ounces sliced Pepperoni
• 15 ounces Pizza Sauce

Instructions

• Preheat oven to 350 degrees F
• Combine ricotta, 1 cup shredded cheese and pesto sauce. Mix well, season to taste. Make sure it's adequately salted. Mix in egg.
• In an 8x8 similar sized oven proof pan, assemble lasagna: (1)Pepperoni (as you would lasagna noodles) shredded cheese Ricotta mixture Sauce (2)Pepperoni shredded cheese Ricotta Mixture Sauce (3)Pepperoni shredded cheese Ricotta Mixture Sauce (4)Pepperoni shredded cheese
• Cover with foil and bake 40 or until heated through and cheese is melted.
• Remove foil and bake until top is brown, about 10 minutes
• Remove from oven and let rest at least 15 minutes to cool before serving. Enjoy!

Tried this recipe?Mention @hayley_inthekitchen or tag #hayley_inthekitchen!