Amy Truong Zucchini Low Carb Lasagna Recipes

ULTIMATE LOW-CARB ZUCCHINI LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish with cooking spray.
• Pat dry zucchini slices with a paper towel to get rid of excess moisture.
• Heat olive oil in a saucepan over medium-high heat. Add ground beef; cook until browned, 5 to 8 minutes. Add marinara sauce, 1 teaspoon salt, oregano, and pepper; simmer for 10 minutes.
• Combine remaining 1 teaspoon salt, ricotta cheese, egg, and nutmeg in a bowl; mix well.
• Make 1 layer of zucchini slices in the prepared baking dish. Cover with 1/2 of the sauce. Add another layer of zucchini slices. Spread ricotta mixture on top. Sprinkle with 1 cup mozzarella cheese. Add another layer of zucchini slices; cover with the remaining sauce and top with 1 cup mozzarella cheese and Parmesan cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden, about 15 minutes more.

AMY TRUONG ZUCCHINI LOW-CARB LASAGNA

Steps:

• Pre-heat oven to 375 degrees.
• Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
• Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
• Reduce heat. Occasionally stirring.
• Beat egg in a small bowl.
• Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
• Oil bottom of large lasagna dish with garlic infused olive oil.
• Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
• Top with remaining half of shredded mozzerella cheese.
• Top with parmesean cheese.
• Sprinkle with additional black pepper and red pepper flakes (optional).
• Bake uncovered for 40 minutes.
• Let cool for 30 minutes (to prevent watery run between servings).