Keto Zucchini Lasagna

Instructions

1. Preheat oven to 375°F (190°C).
2. Prepare Zucchini Noodles: Slice zucchini lengthwise into thin strips (about 1/8-inch thick) using a mandoline or sharp knife. Lay the slices on paper towels and sprinkle with salt. Let sit for 15-20 minutes to draw out excess moisture, then pat dry.
3. Prepare Meat Sauce: In a large skillet, brown ground beef over medium-high heat. Drain excess fat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more until fragrant. Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 10-15 minutes.
4. Prepare Ricotta Filling: In a medium bowl, combine ricotta cheese, grated Parmesan cheese, egg, and chopped parsley. Mix well.
5. Assemble Lasagna: Spread a thin layer of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a single layer of zucchini slices over the sauce, slightly overlapping. Spread half of the ricotta mixture over the zucchini. Top with about one-third of the remaining meat sauce. Repeat layers: zucchini, remaining ricotta mixture, another third of the meat sauce. Finish with a final layer of zucchini and top with the remaining meat sauce.
6. Bake: Cover the dish tightly with foil and bake for 30 minutes. Remove foil, sprinkle evenly with mozzarella cheese, and bake for another 15-20 minutes, or until the cheese is melted and bubbly and the zucchini is tender.
7. Rest and Serve: Let the lasagna rest for 10-15 minutes before slicing and serving.