Low Carb Zucchini Lasagna
1 Pound Lean Ground Beef or Turkey
5 Large Zucchini, Thinly Sliced
1 Eggplant thinly Sliced
1 Jar Marinara Pasta Sauce
1 Cup Cottage Cheese
1/2 Crumbled Goat Cheese
2 tsp Garlic Powder
1/2 Cup Chopped Fresh Basil
1/2 Cup Fresh or Dried Oregano
1/2 Cup Fresh Thyme
2 tsp Himalayan Pink Salt
Fresh Ground Black Pepper
Directions:
Preheat oven to 325
1. Slice Zucchini and Eggplant to resemble Lasagna Noodles, place on lightly oiled baking sheets and bake for 10 minutes.
2. Meat Sauce- Sauté Ground Beef in Skillet until cooked through, Add Marinara Sauce , Herbs, Salt, Black Pepper, cook for 5-10 minutes.
3. In Food Processor, blend Cottage Cheese till smooth.
4. Assemble Lasagna- Grease Bottom of Pan with Olive Oil, Start with Zucchini Noodles, then add first layer of Meat Sauce, More Zucchini, Cheese Mixture, then Eggplant, then more Meat Sauce, final layer of Zucchini then top with Goat Cheese Crumbles and Fresh Ground Pepper.
5. Bake for 30-45 minutes.