.Keto Mexican Taco Lasagna

Ingredients:-

• For the “Noodles”:
  • 2 large zucchini, sliced lengthwise into thin strips
  • Salt, for sweating the zucchini
• For the Meat Sauce:
  • 1 lb ground beef
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 1 (4 oz) can diced green chilies
  • 1 packet taco seasoning (make sure it’s sugar-free or homemade)
  • Salt and pepper, to taste
• For the Cheese Layers:
  • 1 ½ cups ricotta cheese
  • 1 egg
  • 2 cups shredded Mexican cheese blend (cheddar, Monterey Jack, etc.)
  • 1 cup shredded mozzarella cheese
• Optional Toppings:
  • Sliced black olives
  • Chopped green onions
  • Fresh cilantro
  • Sour cream
  • Avocado slices

Instructions:-

1. Prepare the Zucchini Noodles:
   • Lay out the zucchini slices on paper towels and sprinkle them with salt. Let them sit for about 10-15 minutes to draw out excess moisture. Pat them dry with more paper towels.
2. Make the Meat Sauce:
   • In a large skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
   • Stir in the diced tomatoes, green chilies, and taco seasoning. Cook for another 5 minutes, allowing the flavors to meld together. Season with salt and pepper to taste. Remove from heat and set aside.
3. Prepare the Cheese Mixture:
   • In a medium bowl, mix together the ricotta cheese and the egg until well combined.
4. Assemble the Lasagna:
   • Preheat your oven to 375°F (190°C).
   • In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
   • Place a layer of zucchini slices over the meat sauce.
   • Spread half of the ricotta cheese mixture over the zucchini slices.
   • Sprinkle a layer of shredded Mexican cheese blend over the ricotta.
   • Repeat the layers: meat sauce, zucchini slices, ricotta mixture, and Mexican cheese blend.
   • Finish with a final layer of meat sauce and a generous topping of shredded mozzarella cheese.
5. Bake the Lasagna:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
6. Serve:
   • Let the lasagna sit for about 10 minutes before cutting into it to allow it to set.
   • Garnish with optional toppings such as sliced black olives, chopped green onions, fresh cilantro, sour cream, and avocado slices…..

Enjoy your delicious Keto Mexican Taco Lasagna!