Zucchini Lasagna - Low Carb

By LauraWerner

Great for anyone going low carb OR who has so many zucchini, they don't know what to do!!

Ingredients

• 2 1/2 cups zucchini, sliced 1/4 inch thick
• 1 lb lean ground beef
• 1/4 cup onions, chopped
• 2 small tomatoes, cut up
• 1 (6 oz) can tomato paste
• 2 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp dried thyme
• 1/4 cup water
• 1/8 tsp pepper
• 1 egg
• 3/4 cup cottage cheese (or ricotta)
• 1 cup mozzarella cheese, shredded
• 1 tsp flour

Preparation

Step 1

Cook zucchini until tender (about 3 mins), drain and set aside. Fry meat and onions until meat is brown and onions are tender; drain fat. Add next 8 ingredients and bring to a boil.

Reduce heat; simmer, uncovered 10 mins or until reduced to 2 cups.

In small bowl, slightly beat egg.

Add cottage/ricotta cheese, half of shredded cheese and flour.

In 1 1/2-qt. baking/roasting pan, arrange half of the meat mixture. Top with half of the zucchini and all the cottage cheese mixture. Top with remaining meat and zucchini.

Bake uncovered at 375 degrees for 30 mins.

Sprinkle with remaining cheese. Bake 10 mins longer.

Let stand 10 mins before serving.