Zucchini Low-Carb Lasagna

(34)

119 comments
Servings: 12
READY IN
1hr 10mins
Ingredients
  • 1 1⁄4 lbs ground buffalo meat
  • 1 medium white onion, chopped
  • 4 roma tomatoes, chopped
  • 2 (6 ounce) cans tomato paste, no salt added
  • 1 garlic clove, minced (add more or less to suit your taste)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 3⁄4 cup water
  • 1 teaspoon black pepper
  • 2 eggs
  • 1 1⁄2 cups cottage cheese or 1 1⁄2 cups ricotta cheese
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon sriracha sauce
  • 2 cups mozzarella cheese, shredded (divided in half)
  • 2 teaspoons flour
  • 4 zucchini, sliced lengthwise
  • 1⁄2 cup parmesan cheese, shredded
  • garlic-infused olive oil (to oil pans)
Directions
  • 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).