Low-Carb Zucchini Lasagna with Ground Beef

Preheat your oven to 375°F (190°C). Slice the zucchini into 1/8-inch thick strips using a mandoline or a sharp knife.

Lay zucchini strips on paper towels and sprinkle with salt. Let sit for 15 minutes to release moisture, then pat completely dry with more paper towels.

In a large skillet, brown the ground beef with diced onion and minced garlic over medium-high heat until the meat is fully cooked. Drain any excess fat.

Stir the marinara sauce and dried oregano into the beef. Simmer for 5-10 minutes on low heat to thicken.

In a medium bowl, whisk the egg and mix it with the ricotta cheese and half of the parmesan cheese.

To assemble, spread a thin layer of meat sauce in a 9x13 inch baking dish. Arrange a single layer of zucchini strips on top.

Spread half of the ricotta mixture over the zucchini, then sprinkle with 1 cup of mozzarella. Repeat with another layer of meat sauce, zucchini, remaining ricotta, and another cup of mozzarella.

Top with the final layer of meat sauce, remaining mozzarella, and remaining parmesan cheese.

Bake for 35-45 minutes until the cheese is golden and bubbling. Let the lasagna rest for 10-15 minutes before serving to allow the juices to settle.