Keto Zucchini No Noodle Lasagna

Ingredients

• For the Zucchini Layers:
  • 3 large zucchinis, thinly sliced lengthwise
  • Salt (to remove moisture from the zucchini)
• For the Meat Sauce:
  • 1 lb ground beef or ground turkey
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 can (15 oz) crushed tomatoes
  • 1 can (6 oz) tomato paste
  • 1 can (15 oz) tomato sauce
  • 1/4 cup chopped fresh basil (or 1 tablespoon dried basil)
  • 1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon dried oregano
• For the Cheese Filling:
  • 15 oz ricotta cheese
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (divided)
  • 1 tablespoon chopped fresh parsley

Instructions

1. Prepare the Zucchini:
   • Preheat the oven to 375°F (190°C).
   • Slice the zucchinis lengthwise into thin strips using a mandoline or a sharp knife.
   • Lay the zucchini slices on paper towels and sprinkle with salt. Let sit for about 10-15 minutes to draw out excess moisture. Pat dry with additional paper towels.
2. Make the Meat Sauce:
   • In a large skillet over medium heat, cook the ground beef or turkey until browned. Drain any excess fat.
   • Add the chopped onion and cook until softened, about 3-4 minutes.
   • Stir in the minced garlic and cook for an additional minute.
   • Add the crushed tomatoes, tomato paste, tomato sauce, basil, parsley, salt, black pepper, and oregano. Stir to combine and let the sauce simmer for about 20 minutes.
3. Prepare the Cheese Filling:
   • In a medium bowl, combine the ricotta cheese, egg, grated Parmesan cheese, 1 cup of shredded mozzarella cheese, and chopped parsley. Mix well.
4. Assemble the Lasagna:
   • 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 sauce.
   • Spread a layer of the cheese filling over the zucchini slices.
   • Repeat the layers, ending with a layer of meat sauce on top.
   • Sprinkle the remaining 1 cup of shredded mozzarella cheese over the top.
5. Bake:
   • Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and bake for an additional 20-25 minutes, or until the cheese is bubbly and golden brown.
6. Serve:
   • Let the lasagna sit for about 10 minutes before slicing and serving.