This keto zucchini taco lasagna has all the classic taco flavors your family loves.
Preheat the oven to 350 degrees.
Add the ground beef to a skillet over medium-high heat on the stove, and saute until completely browned. Remove any excess fat.
Season the meat with salt and pepper, chili powder, cumin, paprika, garlic powder and oregano and set aside.
Place a layer of sliced zucchini in the bottom of a well-greased 9x9 baking dish.
Combine the egg, salt, and pepper to taste and the ricotta in a mixing bowl.
Spread half of the ricotta mixture over the layer of zucchini.
Add half of the beef on top of the ricotta, and top with half of the salsa.
Place another layer of zucchini down, followed by the remaining ricotta mixture, beef, and salsa.
Top the lasagna with a final layer of zucchini and the shredded cheddar cheese.
Cover the lasagna loosely with aluminum foil and bake covered for 30 minutes. Remove the foil and bake for another 10 minutes uncovered. Let sit 10 minutes before serving.
Calories: 280
Net Carbs: 7 Net Carbs