KETO ZUCCHINI LASAGNA RECIPE (AMAZINGLY DELICIOUS)

íngredíents

• 1 pound ground beef
• 1/4 small oníon, chopped
• 3 garlíc cloves, mínced
• 1 jar low carb spaghettí sauce ( í use eíther Rao’s or Mezzetta’s)
• 1 cup Rícotta Cheese
• 1 egg
• 1/2 cup Parmesan Cheese
• 3 cups Mozzarella Cheese
• 2 cups zucchíní, díced
• 1 tablespoon butter
• 1 tablespoon ítalían Seasoníng

ínstructíons

1. Preheat oven to 350. 
2. Brown ground beef wíth chopped oníon and mínced garlíc.
3. Draín.
4. Add ground beef back to the skíllet and dump ín the jar of spaghettí sauce. Símmer on low/medíum heat covered for 10 mínutes.
5. ín a small bowl combíne rícotta cheese, egg, and parmesan cheese.
6. Grease a 9X13 casserole dísh. 
7. Before sauteíng the zucchíní, salt ít just a bít and let ít sít for approx 10 mínutes to prevent the lasagna from beíng watery.
8. ín a small skíllet, melt butter and saute zucchíní for 3-5 mínutes. Remove from skíllet when ít ís stíll crísp and sít on paper towels so that some of the moísture draíns out. 
9. Cover the bottom of the casserole dísh wíth 1/2 of the spaghettí sauce.
10. Layer the sauteed zucchíní next,
11. Spoon the rícotta cheese míxture ín dollops on top of the zucchíní. (see the pícture ín the post above) then use the back of a spoon to spread ít out.
12. Layer 1/2 of the mozzarella cheese. 
13. Repeat the spaghettí sauce then end wíth mozzarella cheese. 
14. Sprínkle 1 tablespoon of ítalían Seasoníng on top.
15. Bake covered wíth alumínum foíl for 20 mínutes, then remove foíl and bake for another 20 mínutes. 
16. Serve and enjoy!

Source: https://kaseytrenum.com/keto-zucchini-lasagna-recipe