Keto Zucchini No Noodle Lasagna

Ingredients:

For the Zucchini Layers:

• 4 medium zucchinis (sliced lengthwise into thin strips)
• 1 tablespoon olive oil
• 1/2 teaspoon salt (for salting the zucchini)

For the Meat Sauce:

• 1 lb (450g) ground beef (or Italian sausage, if preferred)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 can (15 oz) crushed tomatoes
• 1 can (6 oz) tomato paste
• 1 tablespoon tomato sauce (optional, for extra richness)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper (to taste)

For the Cheese Mixture:

• 2 cups shredded mozzarella cheese
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 large egg
• 1/4 cup chopped fresh parsley (or 1 tablespoon dried parsley)

Instructions:

1. Prepare Zucchini:
   • Preheat your oven to 400°F (200°C).
   • Slice the zucchini lengthwise into thin strips. Arrange the slices in a single layer on paper towels and sprinkle with salt. Let sit for about 15 minutes to draw out excess moisture. Pat dry with paper towels.
   • Brush both sides of the zucchini slices with olive oil. Arrange them in a single layer on a baking sheet.
   • Roast the zucchini slices in the preheated oven for about 10 minutes, until they are slightly tender. Remove from the oven and set aside.
2. Make the Meat Sauce:
   • In a large skillet, heat a bit of oil over medium heat. Add the diced onion and cook until translucent.
   • Add the minced garlic and cook for about 1 minute, until fragrant.
   • Add the ground beef (or sausage) and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary.
   • Stir in the crushed tomatoes, tomato paste, tomato sauce (if using), oregano, basil, thyme, salt, and pepper. Simmer for about 10-15 minutes, until the sauce has thickened slightly. Adjust seasoning to taste.
3. Prepare the Cheese Mixture:
   • In a bowl, combine the shredded mozzarella cheese, ricotta cheese, grated Parmesan cheese, egg, and parsley. Mix well.
4. Assemble the Lasagna:
   • In a 9×13 inch baking dish, spread a thin layer of meat sauce on the bottom.
   • Place a layer of roasted zucchini slices over the meat sauce.
   • Spread a layer of the cheese mixture over the zucchini.
   • Repeat the layers (meat sauce, zucchini, cheese mixture) until all ingredients are used, finishing with a layer of cheese mixture on top.
5. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for 25 minutes.
   • Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
   • Let the lasagna cool for a few minutes before serving.

Nutrition Information (Approximate per serving, assuming 8 servings total):

• Calories: 380
• Protein: 23g
• Fat: 28g
  • Saturated Fat: 12g
• Carbohydrates: 10g
  • Fiber: 3g
  • Sugars: 6g
• Cholesterol: 95mg
• Sodium: 650mg