Low Carb Beef & Zucchini Lasagna

I've been wanting to try a low carb lasagna for quite some time and decided now was the perfect time. We love italian dishes in our house but find that eating pasta dishes more than 1 night a week causes us to gain unwanted weight. This is the solution to that problem and my oh my it was super tasty!

I also loved how this recipe incorporates veggies in it. You know how I feel about my veggies and love when I can add them to main dishes. :)

Low Carb Beef & Zucchini Lasagna
Serves: 4 servings (can be doubled for 8 servings)
Adapted by: http://www.food.com/recipe/zucchini-lasagna-lasagne-low-carb-749

Ingredients:
2 1/2 cups zucchini, sliced 1/4 inch thick - 2 medium zucchini will suffice
1/2 pound lean ground beef OR ground turkey breast - I used beef
1/4 cup yellow onion, chopped
1/4 cup carrots, peeled and diced - Optional
2 small tomatoes, cut up - I used 2 roma tomatoes
1 6oz can tomato paste
1 clove of garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon black pepper
1 egg
3/4 cup low fat or fat free ricotta cheese - I use low fat
1/2 cup part skim mozzarella cheese, shredded
1 teaspoon white whole wheat flour OR all purpose flour

Directions:
-Spray a baking sheet with nonstick cooking spray. Place slices of zucchini on baking sheet and spray with a little cooking spray or extra virgin olive oil spray. Season with salt and pepper. Roast in a preheated 400 degree oven for about 5 minutes.
-Remove from oven and set aside.
-Take a nonstick cooking pan and cook the ground beef. Season with salt and pepper. Just before the beef is done cooking, add the onion and carrots and cook until tender; drain any fat.
-Keep the meat in the pan and add the tomatoes, tomato paste, garlic, oregano, basil, thyme, water, and black pepper. Mix everything together and bring to a gentle boil.
-In a small mixing bowl add the egg and beat it slightly with a whisk. Add the ricotta cheese, 1/4 cup of mozzarella cheese and flour. Mix together.
-In a 1 1/2 quart baking pan, place half of the meat mixture on the bottom of it. Top with half of the zucchini slices and cover those with the cheese mixture. Repeat the process again, starting with the meat sauce.
-Bake uncovered at 375 degrees for 30 minutes.
-Sprinkle with remaining cheese and bake 10 more minutes.
-Let sit for 5 minutes before serving

Enjoy! :)