SafePlates

Ingredients

• 1 lb (450 g) ground beef
• 2 cups (475 ml) marinara sauce, sugar-free
• 1 1/2 cups (360 ml) ricotta cheese
• 1 cup (240 ml) shredded mozzarella cheese
• 1/2 cup (120 ml) grated Parmesan cheese
• 1 large egg
• 2 tbsp (30 ml) olive oil
• 1 large zucchini, sliced into thin strips
• 2 cloves garlic, minced
• Salt and pepper to taste
• Fresh basil for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the ground beef, breaking it apart with a spatula. Cook until browned. Drain any excess fat.
3. Stir in the marinara sauce to the beef, season with salt and pepper, and let it simmer for about 10 minutes.
4. In a bowl, mix together the ricotta cheese, Parmesan cheese, and egg. Season with salt and pepper.
5. Prepare the zucchini by slicing it lengthwise into thin strips, resembling lasagna noodles. Optionally, lightly grill or sauté the zucchini strips to reduce moisture and enhance flavor.
6. In a baking dish, layer the ingredients starting with a layer of zucchini strips, followed by a layer of the meat sauce, and then a layer of the ricotta mixture. Repeat the layers until all ingredients are used, finishing with a layer of ricotta on top.
7. Sprinkle the shredded mozzarella cheese over the top layer.
8. Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before serving. Garnish with fresh basil.
10. Enjoy your Keto-friendly lasagna!

Tip

Optionally, lightly grill or sauté the zucchini strips to reduce moisture and enhance flavor.