Zucchini Lasagna with Eden Pure Beef

May 25, 2020 • 0 comments

Zucchini Lasagna with Eden Pure Beef
This dish meets both the "Keto-friendly" and "Kid-friendly" standard. Leftovers are great for lunch ... if there are any. I use a 9" x 15" casserole dish for this recipe. If all my kids aren't home and there are leftovers it makes for a great lunch (hot or cold according to my boys!). If you are feeding a smaller crew, just halve the recipe and use a 9" x 9" dish.
  • Prep Time:
  • Cook Time:
  • Servings: 12

Ingredients

  • (2 or 3 medium) Zucchini
  • (1 - 1.5 pounds) Premium Ground Beef
  • (1) medium onion, finely diced
  • (4 - 6) cloves of garlic, minced
  • (16 oz) ricotta cheese
  • (16 oz) cottage cheese
  • (2 cups) shredded mozzarella cheese
  • (2 Tablespoons) Italian herb blend
  • (1/2 tsp) salt
  • (16 oz) canned, diced tomatoes, drained thoroughly
  • (1/2 cup or to taste) shredded or grated parmesan
  • (1/2 cup or to taste) shredded or grated parmesan

Directions

Slice the zucchini into uniform rounds about 1/8" thick. Spread them out and salt and let them sit for at least 15 minutes to draw out excess moisture.

Preheat the oven to 350*F.

Add 2T of avocado or olive oil to hot skillet, then add onions and Eden Pure Beef, breaking up beef and stirring onions over medium heat until meat starts to brown. Add garlic and continue to cook until meat is browned and onions are translucent. Salt to taste.

In a separate bowl, mix the ricotta, cottage cheese, and half the shredded cheese with the herbs and salt.

Blot zucchini to dry, then cover bottom of a large casserole dish with a single layer of slightly overlapping slices. Top with half the cheese mixture, half the diced tomatoes, and half the beef mixture.
Repeat for a second layer, topping the last off with any remaining zucchini slices. Spread the tomato sauce over the top and cover with remaining shredded cheese and a generous sprinkle of Parmesan cheese.

Bake on 350*F for 35 minutes or util cheese on top is lightly browned.

Remove from oven and allow to rest for 5 minutes before serving.

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