Keto Zucchini No Noodle Lasagna😋

Ingredients:

For the Zucchini “Noodles”:

• 2–3 medium zucchinis, sliced thinly lengthwise (about 1/8 inch thick)
• Salt (for drawing out moisture)

For the Meat Sauce:

• 1 lb ground beef (or Italian sausage for added flavor)
• 1/2 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups sugar-free marinara sauce (or homemade keto marinara)
• 1 tsp Italian seasoning
• Salt and pepper to taste

For the Cheese Mixture:

• 1 cup ricotta cheese (or cottage cheese for a lighter option)
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 cups shredded mozzarella cheese

Instructions:

Prepare the Zucchini:

1. Slice and Salt the Zucchini: Using a mandoline or a sharp knife, slice zucchini lengthwise into thin “noodles.” Lay the slices on paper towels and sprinkle both sides lightly with salt. Let sit for 10–15 minutes to draw out excess moisture.

1. Pat Dry: After resting, pat the zucchini slices dry with paper towels to prevent a watery lasagna.

Make the Meat Sauce:

1. Cook the Meat: In a large skillet over medium heat, cook the ground beef (or Italian sausage) until browned. Add the onion and garlic, and sauté until softened, about 3-4 minutes.
2. Add Marinara and Seasoning: Stir in the marinara sauce, Italian seasoning, and salt and pepper to taste. Let the sauce simmer on low heat for about 10 minutes to thicken.

Prepare the Cheese Mixture:

1. Combine Ingredients: In a medium bowl, mix the ricotta cheese, egg, Parmesan, garlic powder, and salt. Stir until smooth and well combined.

Assemble the Lasagna:

1. Layer Ingredients: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish, spread a small amount of the meat sauce on the bottom to prevent sticking. Then, add a layer of zucchini slices, a layer of meat sauce, and a layer of the ricotta mixture. Repeat these layers, ending with a layer of meat sauce.
2. Top with Mozzarella: Sprinkle the shredded mozzarella cheese over the top of the assembled lasagna.

Bake:

1. Bake the Lasagna: Cover the baking dish loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15–20 minutes, or until the cheese is bubbly and golden.
2. Rest Before Serving: Let the lasagna cool for about 10 minutes before slicing. This allows the layers to set and makes for easier serving.

This Keto Zucchini No-Noodle Lasagna is hearty, cheesy, and satisfying, perfect for family dinners or meal prep. Each slice is loaded with savory flavor and layers of melty cheese without the carbs of traditional noodles. Enjoy! 😋