Keto Zucchini Lasagna

Ingredients

• Mozzarella cheese - 1 cup, shredded
• Parmesan cheese - 1/2 cup, grated
• Egg - 1
• Ricotta cheese - 1 cup
• Salt and pepper - To taste
• Italian seasoning - 1 tablespoon
• Tomato sauce - 1 cup
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• Ground beef - 1 pound
• Zucchini - 3 medium, sliced lengthwise

Instructions

1. Preheat the oven to 375°F.
2. Place the sliced zucchini on a baking sheet and sprinkle with salt. Let it sit for 10 minutes to draw out excess moisture. Pat dry with paper towels.
3. In a large skillet, cook the ground beef, onion, and garlic over medium heat until the beef is browned. Drain any excess fat.
4. Add the tomato sauce, Italian seasoning, salt, and pepper to the skillet. Simmer for 5 minutes.
5. In a separate bowl, mix together the ricotta cheese and egg until well combined.
6. Spread a thin layer of the meat sauce in the bottom of a baking dish. Layer with zucchini slices, ricotta mixture, and shredded mozzarella. Repeat the layers until all ingredients are used, ending with a layer of meat sauce and mozzarella cheese on top.
7. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly.
8. Let the lasagna cool for a few minutes before serving. Enjoy!