ZUCCHINI LASAGNA WITH GROUND BEEF

ZUCCHINI LASAGNA WITH GROUND BEEF , By www.uniquegiftstips.com .

This easy zucchini lasagna is a great low carb and healthy alternative to your typical lasagna #keto #lowcarb #healthy #recipe

Total Time: 100 Minutes, Servings: 5 Servings

Ingredients :

• 20 oz wt. zucchini (about 2 large or 3 medium, peeling is unnecessary)
• 1 lb extra lean ground beef (95% lean is ideal, no less than 90% to avoid a greasy wet dish)
• 15 oz wt. canned unsalted tomato sauce (check the ingredients label to make sure no salt is listed)
• 1 cup finely chopped onion (about 1 small onion)
• 1 1/2 cups (5 oz wt.) shredded mozzarella cheese (I use low moisture part skim)
• 1/2 cup (2.2 oz wt.) finely grated parmesan cheese (should be powder-like, finer than sand)
• 1 tbsp olive oil
• 1 tbsp dried oregano
• 2 tsp table salt
• 1/4 tsp ground cayenne

Instructions :

• Making the meat sauce:
• Heat a high-sided pan over medium heat until hot (I use a 10-inch wide nonstick pan with 3-inch high sides). Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.
• Add ground beef to the pan. Cook until it's no longer pink, about 5 minutes, breaking it apart as it cooks.
• Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer for about 10 minutes to thicken the sauce, stirring frequently. The resulting sauce should be thick, easily clinging to the meat and onions; this helps reduce excess moisture in the resulting lasagna.
• Add oregano, salt, and cayenne. Stir for a minute until well-mixed. Turn off the heat.
• Assembling and baking the lasagna:
• Position an oven rack in the lower half of the oven, and preheat to 375 F. Set aside an 8x8 inch baking dish.
• For each zucchini, slice off both ends and discard them. Stand the zucchini vertically on a stable flat end, and carefully slice along its length into 1/8 - 1/4 inch thick strips. Don't worry if the slices aren't perfect because it won't affect the deliciousness of the lasagna.
• Arrange about one-third of the zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly spread about half of the meat sauce over the zucchini. Distribute about 1/2 cup of mozzarella cheese on top of the meat sauce.
• Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.
• Top with remaining zucchini slices. Add another 1/2 cup mozzarella cheese and 1/2 cup parmesan cheese on top of the zucchini. Give the baking dish a quick shake so the cheeses spread out and settle into cracks.
• Bake uncovered at 375 F until the lasagna is golden brown on top, about 45 minutes. Let it cool for at least 15 minutes to allow the lasagna to set and cease bubbling before slicing.

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