Low-Carb Zucchini Lasagna.

Low-Carb Zucchini Lasagna:

*Ingredients:*

– 2 medium zucchinis, sliced into 1/4-inch thick rounds

– 1 pound ground beef or sausage, cooked and drained

– 1 cup marinara sauce

– 1 cup ricotta cheese

– 1 cup shredded mozzarella cheese

– 1/4 cup grated Parmesan cheese

– 1 egg, beaten

– Salt and pepper to taste

– Fresh basil, chopped (optional)

*Instructions:*

1. Preheat oven to 375°F (190°C).

2. Prepare zucchini slices by grilling or sautéing until tender.

3. In a bowl, combine ricotta cheese, egg, and Parmesan cheese.

4. In a 9×13-inch baking dish, create layers:

    – Meat sauce

    – Zucchini slices

    – Ricotta mixture

    – Mozzarella cheese

5. Repeat layers two more times, finishing with mozzarella cheese on top.

6. Bake for 30-40 minutes or until golden brown.

*Tips:*

– Use a mandoline to get even zucchini slices.

– Don’t overcook zucchini to prevent sogginess.

– Let lasagna rest before serving.

Enjoy your delicious Low-Carb Zucchini Lasagna!