Keto Zucchini Lasagna

Keto Zucchini Lasagna

Ingredients

• 1 pound ground beef
• 1/4 small onion, chopped
• 3 garlic cloves, minced
• 1 jar low carb spaghetti sauce ( I use either Rao’s or Mezzetta’s)
• 1 cup Ricotta Cheese
• 1 egg
• 1/2 cup Parmesan Cheese
• 3 cups Mozzarella Cheese
• 2 cups zucchini, diced
• 1 tablespoon butter
• 1 tablespoon Italian Seasoning

Instructions

• heat up kitchen appliance to 350.

• Brown hamburger with cut onion and minced garlic.

• Drain.

• Add hamburger back to the cooking pan and dump within the jar of sauce. Simmer on low/medium heat lined for ten minutes.

• in an exceedingly tiny bowl mix cheese cheese, egg, and Parmesan cheese.

• Grease a 9X13 casserole dish.

• in an exceedingly tiny cooking pan, soften butter and saute zucchini for 3-5 minutes. take away from cooking pan once it's still crisp and sit on paper towels so a number of the wet drains out.

• cowl all-time low of the casserole dish with 1/2 of the sauce.

• Layer the cooked zucchini next,

• Spoon the cheese cheese mixture in dollops on high of the zucchini. (see the image within the post above) then use the rear of a spoon to unfold it out.

• Layer 1/2 of the cheese cheese.

• Repeat the sauce then finish with cheese cheese.

• Sprinkle one tablespoon of Italian Seasoning on high.

• Bake lined with tin foil for twenty five minutes, then take away foil and bake for one more quarter-hour.

• Serve and enjoy!