Beef Tomato Zucchini Lasagna

Ingredients

• 2 medium zucchini
• 2 lb ground beef
• 2 tsp garlic, minced
• 3/4 cup low-carb marinara or pasta sauce
• 2 tsp olive oil
• 450 g mozzarella, shredded
• 12 oz ricotta cheese
• 1/2 cup Parmesan, grated
• 1 egg
• Salt + pepper
• Italian seasoning

Instructions (6 servings)

1. Pre-heat oven to 400*F.
2. Slice zucchini into thin strips - use a mandolin if you can.
3. Lay zucchini on baking sheet with parchment paper, brush with olive oil and sprinkle with salt and pepper.
4. Bake zucchini for 15 minutes.
5. While zucchini is cooking, add oil and garlic to pan, fry until fragrant.
6. Add ground beef, salt, pepper, and Italian seasoning. Fry until beef is browned.
7. Add tomato sauce and mix thoroughly. Set aside.
8. In a bowl, mix egg, parmesan, and ricotta cheese.
9. Lightly oil a lasagna dish.
10. Layer zucchini, half the beef, half the ricotta mix, and half the mozzarella. Then repeat.
11. Bake in oven 10-15 minutes or until cheese is melted.

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6 SERVINGS
PER SERVING | 780 CALORIES | 37 PROTEIN | 7 NET CARBS | 65.2 FAT