Savor the flavor of a delicious Keto Zucchini Lasagna, where zucchini layers meet seasoned beef and a cheesy topping for a low-carb, gluten-free twist on a classic favorite.
1. In a bowl, combine ricotta cheese, egg, salt, and pepper.
2. Heat olive oil in a large cast-iron skillet over medium heat for 2-3 minutes until hot and shimmering.
3. Add onion and garlic to the skillet, cooking for 5-7 minutes until they are fragrant and clear.
4. Add ground beef to the skillet and cook for 8-10 minutes until brown.
5. Stir in marinara sauce and let it simmer for a few minutes to blend flavors. Season with salt, pepper, oregano, and basil.
6. Grease a baking dish with olive oil or cooking spray. Place a layer of zucchini slices at the bottom of the baking dish.
7. Spread a layer of meat sauce on top of the zucchini. Add spoonfuls of the ricotta cheese mixture.
8. Evenly sprinkle mozzarella and Parmesan cheese over the top. Repeat these layers until all ingredients are used, finishing with zucchini and cheese on top.
9. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
10. Let the lasagna cool for a few minutes. Garnish with fresh basil leaves and serve while warm.