Zucchini Lasagna

Description: A low-carb lasagna using zucchini slices instead of noodles, layered with beef, ricotta, and melted mozzarella.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 70 minutes

Cuisine: italian

Ingredients

• 4 whole
• 2 pounds
• 3 cups
• 1 15-oz
• 1 cup
• 1 cup
• 1 whole
• ½ teaspoon
• ½ teaspoon

Instructions

1. Heat oven to 400°F.
2. Slice zucchini lengthwise.
3. In a large pan over medium-high heat, cook and break up ground beef thoroughly.
4. Pour 2.5 cups of sauce into pan, stir to combine, and turn off heat.
5. In a bowl, mix ricotta, parmesan, egg, salt, and pepper.
6. In a 9x13-inch baking dish, spread 1/2-cup pasta sauce, then top with zucchini slices, then top with beef-sauce mixture, and evenly spread ricotta on top. Repeat this layering.
7. Finally, top with one last layer of zucchini and mozzarella cheese.
8. Bake for 45 minutes.
9. Allow to cool. Store in fridge until ready to serve.

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