Keto Mexican Zucchini Lasagna

 Ingredients:

For The Zucchini Noodles (aka Zoodles)

4-5 large zucchinis

1.5 tsp salt

For The Lasagna

2 Tbsp olive oil

1 lb ground 99% fat-free chicken (extra lean)

1 small onion (approx. ½ cup)

1Tbsp fresh garlic roughly chopped

1 Green Pepper

1 Tbsp plus 1 tsp taco seasoning (I use Club House brand)

¾ cup diced tomatoes

¾ cups salsa of your choice (I use Tostitos Salsa)

1 15oz of fat free or light ricotta cheese (I use Tre Stelle Brand)

1 egg

½ cup cilantro roughly chopped (plus a little extra for garnish)

2 spring onions (green onions) finely chopped for garnish

2 cups Mexican blend shredded cheese (or whatever your cheese preference is, I use Black Diamond brand)

Directions:

Preheat oven to 350 degrees F

1. Using a mandolin, slice the zucchini into thin slices.

2. Lay them out flat onto 2 cookie sheets and sprinkle with salt

3. Bake zoodles for 20 minutes or until lightly brown (this is to get some of the moisture out)

4. While the zucchini is in the oven cooking, heat the olive oil over medium heat in the large pan.

5. Add the ground chicken, onions, garlic, and taco seasoning and sauté for about 15 minutes.

6. Add diced tomatoes and salsa to the chicken and onions and cook until it comes to a simmer.

7. Once the zucchini are done baking in the oven, transfer them onto paper towels and cover with more paper towel and gently press out as much moisture as you can. Set aside

8. In a medium bowl, use a fork and whisk the egg and add the ricotta cheese and stir well to combine. Add a pinch of both black pepper and salt.

Assembly:

Pre-heat oven to 375 degrees F and spray a 9 X 13 inch baking dish with cooking spray

9. Start by scooping out some of the meat sauce and spread a little at the bottom of the baking dish.

10. Layer zucchini noodles in a single layer, lightly overlapping them, followed by half of the shredded cheese to seal in the zoodles.

11. Pour ½ of meat sauce over the shredded cheese and spread it out evenly. Top it with the ricotta mixture, then add another layer of zoodles.

12. Whatever leftover meat sauce you have left pour over zoodles and spread out evenly. Then top with shredded cheese and cover with aluminum foil.

13. Baked covered for 45 minutes.

14. Uncover and bake for another 10 minutes.

15. Turn your oven to broil on high and broil for 5 minutes or until the top of the cheese starts to turn golden and bubble.

16. Garnish with extra cilantro and the chopped green onions

Let the lasagna sit for 15 minutes so it sets a little before cutting into it as it keeps its shape better.