Easy No Noodle Lasagna, aka Ricotta Bake

This low carb, super high protein lasagna is perfect when you need a comforting meal to satisfy your craving for Italian food.

You won't even miss the noodles in this one. It's wonderful. A rich meaty sauce topped with dollops of lasagna cheese. This one tastes even better than it looks.

Ingredients

• 1 pound ground beef
• 3/4 teaspoon sea salt
• 1 medium zucchini, diced
• 1 cup sliced mushrooms
• 1 jar of your favorite spaghetti sauce (use one that does not have 'sugar' listed in the Ingredients)
• 1 large egg
• One 15 ounce container part skim ricotta
• 1/4 cup freshly chopped flat leaf parsley
• 1/2 cup parmesan cheese
• 2/3 cup grated part skim mozzarella

Instructions

• Preheat oven to 325 degrees. Spray a deep 8 x 10 inch baking dish with vegetable cooking spray.
• Brown the beef in a large non stick skillet over medium high heat - drain fat from pan. Add the zucchini and mushrooms; cook until vegetables have softened. Stir in sauce, reduce heat and simmer while preparing ricotta.
• Combine egg, ricotta, parsley, and half the parmesan in a bowl until well blended.
• Spoon the meat sauce into the bottom of the baking dish. Add the ricotta mixture by large spoonfuls over the meat sauce. Scatter the remaining cheeses over the top.
• Bake 25 to 35 minutes until bubbling around edges and top lightly browned. Let stand for 5 minutes before serving.