Irresistible Low-Carb Zucchini Lasagna

Ingredients List

• cooking spray

• 1 ½ large zucchinis, thinly sliced lengthwise

• 1 tablespoon olive oil

• 1 pound ground beef

• 1 ½ cups low-carb marinara sauce

• 2 teaspoons salt, divided

• 1 teaspoon dried oregano

• ½ teaspoon ground black pepper

• 1 (8 ounce) container ricotta cheese

• 1 large egg

• ½ teaspoon ground nutmeg

• 2 cups shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• aluminum foil

Instructions

Heat olive oil in a pan over medium-high heat. Add the ground beef and cook until browned, about 5 to 8 minutes.

Stir in marinara sauce, 1 teaspoon of salt, oregano, and pepper. Let the mixture simmer for 10 minutes, then set aside.

In a bowl, combine ricotta cheese, egg, 1 teaspoon of salt, and a pinch of nutmeg. Stir until well mixed. Set aside.

Start by placing a layer of zucchini slices in the prepared baking dish. Top with half of the sauce. Add another layer of zucchini, followed by the ricotta mixture. Sprinkle with half of the mozzarella cheese. Repeat with one more layer of zucchini, then cover with the remaining sauce. Finish by adding the rest of the mozzarella cheese and a sprinkle of Parmesan. Cover the dish with aluminum foil.

Bake the lasagna in the preheated oven for 30 minutes. Remove the aluminum foil and continue baking for an additional 15 minutes, or until the top is golden and bubbly.

Nutritional Information (per serving)