Keto Zucchini Lasagna

This zucchini lasagna is the ultimate keto comfort food recipe. Thinly sliced grilled zucchini layered with creamy ricotta and a hearty meat sauce.

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Cut zucchini into slices using a mandolin to no more than ¼ inch thick. Grill until until tender and much of the moisture has been removed.

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Lay one third of the zucchini slices across the bottom in a single layer.

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Combine ricotta, parmesan, basil, egg, garlic and salt. Spread a third of the ricotta mix over the zucchini.

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Brown the ground beef and add seasonings. Stir in crushed tomatoes. Spread a third of this over ricotta.

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Repeat these layers 2 more times, topping with shredded mozzarella.

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Bake at 350F for 30 minutes, until bubbling and hot.

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Click on the link below for full recipe details.

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