Ingredients:
For the Meat Sauce:
- 1 lb ground beef (or ground turkey)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can crushed tomatoes (make sure it’s no-sugar-added)
- 1 (6 oz) can tomato paste
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 teaspoon Italian seasoning (optional)
For the Cheese Mixture:
- 15 oz ricotta cheese (or cottage cheese)
- 1 ½ cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 large egg
- Salt and pepper to taste
For the Zucchini:
- 3 medium zucchinis (about 2-3 cups, thinly sliced lengthwise into strips)
- 1 tablespoon olive oil
- Salt to taste
Instructions:
1. Prepare the Zucchini:
- Preheat your oven to 375°F (190°C).
- Slice the zucchinis lengthwise into thin strips, about 1/8-inch thick. If you have a mandoline, that’s a great tool to use.
- Lay the zucchini slices in a single layer on paper towels or clean kitchen towels, and sprinkle with salt. Let them sit for 10-15 minutes to draw out excess moisture. Then, gently pat them dry to remove as much moisture as possible.
2. Cook the Meat Sauce:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped onion and cook for 2-3 minutes, until softened.
- Add the minced garlic and cook for another minute.
- Add the ground beef (or turkey) and cook until browned, breaking it apart as it cooks.
- Once the meat is browned, stir in the crushed tomatoes, tomato paste, oregano, basil, Italian seasoning, and red pepper flakes. Simmer the sauce on low heat for 15-20 minutes, allowing the flavors to meld. Add salt and pepper to taste.
3. Prepare the Cheese Mixture:
- In a bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, Parmesan cheese, and the egg. Season with salt and pepper and mix until smooth.
4. Assemble the Lasagna:
- In a 9×13-inch baking dish, spread a thin layer of the meat sauce on the bottom.
- Layer zucchini strips over the sauce, overlapping them slightly to cover the bottom.
- Spread half of the cheese mixture over the zucchini layer.
- Repeat with another layer of meat sauce, zucchini, and the remaining cheese mixture.
- Finish with a final layer of zucchini strips, and top with the remaining meat sauce.
- Sprinkle the remaining ½ cup of shredded mozzarella cheese over the top.
5. Bake:
- Cover the lasagna with aluminum foil and bake for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 15-20 minutes, until the top is golden and bubbly.
6. Rest and Serve:
- Let the lasagna rest for about 10 minutes before slicing and serving. This will help it set and make slicing easier.
Enjoy Your Keto Zucchini No-Noodle Lasagna!
This zucchini lasagna is packed with flavor, and the zucchini does a great job of standing in for noodles, keeping it low-carb and keto-friendly. Pair it with a side of fresh salad or garlic butter sautéed vegetables for a complete meal!
