Carbs-are-cancelled zucchini lasagna
4 zucchini, sliced vertically, ⅛ inch thick (about 2 lbs)
1 teaspoon plus 2 tablespoons evoo, divided
1 lb 93% lean ground beef
¼ teaspoon red pepper flakes
1 teaspoon oregano
1 teaspoon onion powder
2 16 oz jars not just pasta sauce
1 cup ricotta cheese
2 cups shredded mozzarella cheese
Salt and pepper, to taste
- Place the zucchini slices on a paper towel-lined plate and sprinkle with salt. Let stand for 5 minutes.
- Wipe any excess moisture released from the zucchini after 5 minutes and place on a foil-lined baking sheet. Broil 6 inches from the heating element for 8 minutes, flipping halfway through. Heat the oven to 350 when zucchini is done.
- Meanwhile, in a 12-inch skillet, heat the oil over medium-high until shimmering. Add the ground beef, red pepper flakes, oregano, and onion powder and cook, breaking the meat into small chunks until beginning to brown, about 8 minutes. Add the not just pasta sauce, bring to a simmer and cook until slightly thickened, 3-5 minutes. While the sauce thickens, in a medium bowl, mix the ricotta, egg, and 2 tablespoons olive oil. Season with salt and pepper and set aside.
- Spread 1 cup meat sauce on the bottom of a 9 x 13 baking dish, top with 6 zucchini slices, ½ cup ricotta mixture, another 1 cup meat sauce, and ½ cup mozzarella cheese. Repeat one more time. Add a final layer of zucchini and remaining 1 cup mozzarella. Cover with foil, and bake for 30 minutes. Remove the foil, and bake for another 5 minutes. Let cool for 5 minutes before serving.