Taco Zucchini Lasagna

Taco Zucchini Lasagna

So flavorful that you won’t even notice that the carbs are missing

Yields: 6 servings

Ingredients
  • 1 tbsp. extra-virgin olive oil
  • large onion, chopped
  • 2 tsp. minced garlic
  • 1 tsp. ground cumin
  • 1 tsp. chili powder
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. ground beef
  • 1 can black beans, rinsed
  • 3/4 c. ricotta
  • 1/2 c. 0% Greek Yogurt, plus more for drizzling (can sub sour cream)
  • large egg
  • 1/3 c. salsa
  • large zucchini, thinly sliced lengthwise
  • 1 c. shredded Cheddar – divided
  • 1 c. Shredded Monterey Jack – divided
  • Fresh cilantro, for garnish
Directions:
  1. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with garlic,cumin, chili powder, salt and pepper. Add ground beef and beans and cook until no longer pink, 8 minutes more. Drain fat.
  2. In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
  3. In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, Greek Yogurt mixture, ground beef, cheddar, and Monterey Jack.
  4. Repeat until all ingredients are used up, ending with zucchini noodles.
  5. Bake until noodles are tender and cheese is bubbly, 25 minutes.
  6. Drizzle with sour cream, garnish with cilantro, and serve.