A delightful low-carb lasagna featuring zucchini layers and a rich tomato-meat sauce.
Brown the ground beef in a skillet over medium heat until fully cooked.
Drain any excess fat from the skillet to keep the sauce light.
Add the chopped green tomato, ripe tomato, oregano, garlic powder, and tomato sauce to the skillet. Stir well and let simmer until the tomatoes are tender.
Simmering the sauce allows the flavors to meld together beautifully.
Slice the zucchini lengthwise into 1/4-inch thick slices. Place them on a microwave-safe plate, sprinkle with a pinch of salt, cover with another plate, and microwave for 2 minutes.
Microwaving the zucchini helps to remove excess moisture.
In a mixing bowl, beat the egg. Add the cottage cheese and Parmesan cheese, and mix until well combined.
Ensure the mixture is smooth for even layering.
Spread a third of the meat sauce in the bottom of a greased casserole dish. Layer with a third of the zucchini slices.
Press the zucchini slices gently to create an even layer.
Spread the cheese mixture evenly over the zucchini layer.
Use a spatula to spread the cheese mixture smoothly.
Repeat the layering process with the remaining meat sauce and zucchini slices. Top with shredded mozzarella cheese.
Finish with a generous layer of mozzarella for a golden crust.
Cover the dish with aluminum foil and bake in a preheated oven at 350°F for 30 minutes. Remove the foil and bake for an additional 12 minutes until the cheese is bubbly and slightly browned.
Let the lasagna rest for 5 minutes before serving to set the layers.
Serve the lasagna warm, garnished with fresh basil if desired.
Pair with a side salad for a complete meal.
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