Directions

1. Preheat your oven to 375°F. Cut the ends off of each zucchini and slice into long, thin strips no thicker than ⅓” wide. Toss the zucchini in a couple of tablespoons of olive oil so that each strip is coated in oil. 

2. Lay the zucchini strips on a sheet pan in a single layer and roast for 15-20 minutes, or until soft and slightly browned. Repeat with all zucchini.

3. While the zucchini is cooking, heat a tablespoon of olive oil in a skillet on your stovetop over medium heat. Once hot, add the onion and sauté for about 5 minutes. Add the garlic and stir until fragrant.

4. Add the ground beef and brown it in the pan. Season the meat with salt, pepper, and oregano. Once the beef is cooked through, add the marinara sauce. Let the sauce come to a simmer and cook for a couple of minutes before removing the pan from the heat.

5. Place a large fine mesh strainer over a bowl. Scoop the ricotta into the strainer and gently press down with a spoon to allow some of the liquid to drain from it. Allow it to continue to drain while you prepare the zucchini and beef. Discard the liquid. Mix the strained ricotta in a bowl with the almond flour, basil, and a pinch of salt and pepper.

6. To assemble your lasagna, spray the bottom of a 12x8 or 13x9 baking dish with avocado oil spray (or a drizzle of oil). Arrange a third of the zucchini slices in a single layer on the bottom of the dish. Add half of the beef mixture and spread it evenly over the zucchini. Dollop about half of the ricotta mixture on top and a third of the mozzarella. Repeat with another layer of zucchini, followed by beef, ricotta, zucchini, and the remaining cheese. 

7. Place in the oven for about 15-20 minutes or until the cheese is melted and bubbling. If the baking dish is very full, place the dish on the top rack of your oven and a large sheet pan on the bottom rack of your oven to catch and overflow. Allow the lasagna to cool slightly, then top with dried herbs and fresh basil and enjoy!