Amy Truong Zucchini Low-Carb Lasagna

Recipe by AJET615
READY IN: 1hr 10mins




  • 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).