Zucchini Lasagna

Ingredients

• cooking spray
• 1.5 large zucchinis , thinly sliced lengthwise
• 1 tablespoon olive oil
• 1 pound ground beef
• 1.5 cups low-carb marinara sauce
• 2 teaspoons salt , divided
• 1 teaspoon dried oregano
• 0.5 teaspoons ground black pepper
• 1 container ricotta cheese , 8 ounce
• 1 large egg
• 0.5 teaspoons ground nutmeg
• 2 cups shredded mozzarella cheese
• 0.25 cups grated Parmesan cheese
• aluminum foil

Instructions

1. 1

   Preheat the oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish with cooking spray.

2. 2

   Pat dry zucchini slices with a paper towel to remove excess moisture. Set aside.

3. 3

   Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes.

4. 4

   Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes. Set aside.

5. 5

   Combine ricotta cheese, egg, 1 teaspoon salt, and nutmeg in a bowl; mix well. Set aside.

6. 6

   Arrange one layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1/2 of the mozzarella cheese. Add another layer of zucchini slices; cover with remaining sauce and top with remaining mozzarella cheese and Parmesan cheese. Cover the baking dish with aluminum foil.

7. 7

   Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

8. 8

   Enjoy!