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.
Ingredients:
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2 or 3 zucchini
1 to 1.5 pounds of Eden Pure Premium Ground Beef
1 onion, finely diced
4 - 6 cloves of garlic, minced
16 oz ricotta cheese
16 oz cottage cheeese
2 cups shredded mozzarella or italian cheese blend
2 -3 tablelspoons of Italian herb blend
1/2 tsp salt
16 oz can diced tomatoes, drained thoroughly
16 oz can tomato sauce
shredded or grated parmesan
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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.
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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.
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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 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.
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Bake on 350*F for 35 minutes or util cheese on top is lightly browned.
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Remove from oven and allow to rest for 5 minutes before serving.