This zucchini lasagna recipe is the perfect low carb recipe. Layers of meat, cheese, spinach and zucchini noodles, makes it the perfect Zucchini Lasagna!
Using a vegetable peeler slice the zucchini lengthwise, so you end up with ribbons of zucchini.
Brown the ground beef and Italian seasoning in a medium saute pan. Drain off any fat from the pan and set aside.
In a medium mixing bowl, combine the ricotta, cottage cheese, egg, yolk, and spinach until well combined.
Place 1/2 cup tomato sauce in the bottom of a 9x9 pan. Place 1/3 of the zoodles over the top of the tomato sauce. Layer 1/2 the cheese mixture then half the meat mixture.
Repeat this with 1/3 zoodles, the remaining cheese mixture, the remaining meat mixture, and the last of the zoodles.
Cover the final layer with the mozzarella cheese. Cover the pan with alumini foil.
Bake covered for the first 30 minutes, then remove the foil and bake for an additional 15 minutes or until the top is golden brown.
Allow the lasagna to cool for 15 minutes before serving.