Zucchini Lasagna

All the comfort of lasagna using zucchini slices instead of pasta. Layers of ricotta, beef ragù, and melted mozzarella — low carb, high reward.

Ingredients

• •3 large zucchinis, sliced lengthwise into thin planks
• •300g lean ground beef
• •1 can (400g) crushed tomatoes
• •1 cup ricotta cheese
• •1 egg
• •150g mozzarella, sliced or shredded
• •1 onion, diced
• •2 cloves garlic, minced
• •1 teaspoon Italian seasoning
• •1 tablespoon olive oil
• •Salt and pepper to taste

Instructions

1. 1. Preheat oven to 190°C (375°F). Lay zucchini slices on a paper towel and sprinkle with salt. Let sit 10 minutes, then pat dry to remove excess moisture.
2. 2. Heat olive oil in a skillet. Cook onion for 3 minutes, add garlic and cook 1 minute. Add beef and brown, 7 minutes. Add crushed tomatoes and Italian seasoning. Simmer 5 minutes. Season.
3. 3. Mix ricotta with egg, salt, and pepper.
4. 4. In a baking dish, spread a thin layer of meat sauce. Layer zucchini, ricotta, meat sauce, and repeat. Finish with mozzarella on top.
5. 5. Cover with foil and bake 25 minutes. Uncover and bake another 10 minutes until bubbling and golden.
6. 6. Rest 10 minutes before cutting and serving — this helps it firm up.