This zucchini lasagna is the ultimate keto comfort food recipe. Thinly sliced grilled zucchini layered with creamy ricotta and a hearty meat sauce, and the whole family loves it. Get my tricks for making zucchini lasagna that isn't watery!
Preheat the grill to medium. Cut the zucchini in half crosswise and then use a mandolin slicer to slice no more than ¼ inch thick.
Grill the zucchini slices until they are tender and much of the moisture has been removed, about 3 to 5 minutes per side. Remove from grill and set aside. (Alternatively, roast zucchini at 350F in the oven on wire baking racks for about 20 minutes).
Heat a large saute pan over medium heat. Add the ground beef and cook through, breaking up any clumps with the back of a wooden spoon, about 7 to 10 minutes. Sprinkle with ¾ teaspoon of the salt, pepper, and red pepper flakes. Stir in the tomatoes.
In a large bowl, the ricotta, parmesan, basil, egg, garlic and the remaining salt. Stir to combine well.
Preheat the oven to 350F and brush a 9x13 inch glass or ceramic baking dish with the oil. Lay one third of the zucchini slices across the bottom in a single layer. Spread with one third of the ricotta mixture, then one third of the meat sauce and one quarter of the mozzarella. Repeat these layers 2 more times, finishing with half of the mozzarella.
Bake 30 minutes, until bubbling and hot. Remove from the oven and let stand 10 minutes before serving.