Ingredients:

  • For the Zucchini:
    • 3 medium zucchini, sliced into thin strips (about 1/4 inch thick)
  • For the Meat Sauce:
    • 1 pound ground beef (or Italian sausage)
    • 1 small onion, chopped
    • 2 cloves garlic, minced
    • 1 can (15 oz) crushed tomatoes (no added sugar)
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • Salt and pepper, to taste
  • For the Cheese Mixture:
    • 15 oz ricotta cheese
    • 1 egg
    • 1 cup shredded mozzarella cheese
    • 1/2 cup grated Parmesan cheese
    • 1 teaspoon Italian seasoning

Instructions:

  1. Preheat Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Zucchini:
    • Slice the zucchini and lightly salt the slices. Let them sit for about 10-15 minutes to draw out excess moisture, then pat them dry with paper towels.
  3. Make the Meat Sauce:
    • In a skillet over medium heat, sauté the onion until translucent. Add garlic and cook for another minute.
    • Add the ground beef (or sausage) and cook until browned. Drain any excess fat.
    • Stir in crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for about 10 minutes.
  4. Prepare the Cheese Mixture:
    • In a bowl, mix together the ricotta cheese, egg, 1/2 cup of mozzarella, Parmesan cheese, and Italian seasoning until well combined.
  5. Assemble the Lasagna:
    • In a baking dish, spread a layer of meat sauce on the bottom.
    • Layer zucchini slices on top of the sauce, followed by half of the cheese mixture. Repeat the layers (meat sauce, zucchini, cheese mixture).
    • Finish with a final layer of meat sauce and top with the remaining mozzarella cheese.
  6. Bake:
    • Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden.
  7. Cool and Serve:
    • Let it cool for about 10 minutes before slicing and serving.

Nutritional Information (per serving, makes 6 servings):

  • Calories: 380
  • Protein: 28g
  • Fat: 25g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Net Carbs: 6g

Tips:

  • You can add spinach or mushrooms to the meat sauce for extra veggies.
  • This lasagna can be made ahead of time and refrigerated or frozen for later use.

Enjoy your Keto Zucchini No-Noodle Lasagna!