Ingredients:

  • 3 large (approx. 2 lbs / 900g) zucchinis, sliced lengthwise into 1/4-inch planks
  • 1 tsp (6g) kosher salt
  • 1 lb (450g) lean ground beef
  • 2 cups (480ml) low-carb marinara sauce
  • 3 cloves (15g) garlic, minced
  • 1/2 small (50g) onion, finely diced
  • 1 tsp (2g) dried oregano
  • 1/2 tsp (1g) red pepper flakes
  • 15 oz (425g) ricotta cheese
  • 1 large (50g) egg, lightly beaten
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (15g) fresh parsley, chopped
  • 3 cups (340g) shredded mozzarella cheese

Instructions:

  1. Slice zucchinis into thin, uniform planks (exactly 1/4 inch for uniform cooking).
  2. Arrange zucchini planks on paper towels, sprinkle evenly with kosher salt, and let sit for 20 minutes.
  3. Pat the tops and bottoms of the zucchini firmly with paper towels to remove excess moisture.
  4. If the ricotta looks runny, drain it in a sieve for 10 minutes.
  5. In a skillet over medium-high heat, brown the ground beef until no longer pink.
  6. Add diced onion and garlic to the skillet and sauté until translucent and aromatic.
  7. Stir in the low-carb marinara, oregano, and red pepper flakes; simmer for 5-7 minutes until slightly thickened.
  8. Spread 1/2 cup of the prepared meat sauce on the bottom of a 9x13 inch baking dish.
  9. Lay zucchini planks to cover the base, overlapping slightly.
  10. Spread half of the ricotta mixture (blended with egg, parmesan, and parsley) over the zucchini, then top with a layer of meat sauce and a sprinkle of mozzarella.
  11. Repeat the layering sequence (zucchini, ricotta, meat sauce, mozzarella) until all ingredients are used.
  12. Finish the dish with a generous final layer of mozzarella cheese.
  13. Preheat oven to 375°F (190°C) and bake uncovered for 30 minutes until the cheese is golden brown and edges are bubbling.
  14. Let the lasagna rest for 10-15 minutes before slicing to allow the layers to set.