Hands down, this is the only thing I’ll eat when I’m on a low carb diet!

– 1/2 cup grated parmesan cheese
– 1 1/2 cups shredded mozzarella cheese
– Salt and pepper, to taste
– Fresh basil leaves, for garnish

Directions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Heat olive oil in a skillet over medium-high heat. Add the onion and garlic, sautéing until fragrant. Toss in the ground beef, breaking it apart with a spatula, and cook until browned. Season with salt and pepper to taste.
3. Stir in the marinara sauce and let the mixture simmer for 10 minutes, allowing flavors to meld.
4. Meanwhile, in a separate bowl, mix together ricotta, egg, parmesan cheese, and a pinch of salt and pepper.
5. Grilled or roast the zucchini strips until just tender, about 2 minutes per side, to remove excess moisture.
6. Now, let’s layer! In your baking dish, lay down a layer of zucchini strips, followed by a layer of the beef sauce, dollops of the ricotta mixture, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with mozzarella.
7. Bake in the oven for about 25 minutes, or until the top is golden brown and bubbly.
8. Let the lasagna rest for a few minutes, then garnish with fresh basil before serving.

Variations & Tips

– Swap ground beef for ground turkey or Italian sausage based on your preference.
– If you tolerate dairy well, mix some cream cheese in with the ricotta for an even creamier filling.
– Don’t skip the pre-cooking step for the zucchini. It’s crucial to avoid a watery lasagna!
– Make this ahead of time on a Sunday, and you’ve got lunches or dinners ready to go for a busy week.
– If you want some extra kick, add a pinch of red pepper flakes to your meat sauce.

Remember, it’s all about making keto work for you without missing out on the joys of a good, hot meal straight from the oven. Enjoy, friends!