This Zucchini Lasagna is an easy low carb keto lasagna using zucchini noodles in place of traditional wheat pasta. Gluten free & made in one pot in 30 minutes and is perfect for busy weeknights.
Heat oil in a large skillet over medium-high heat, add in the ground meat and cook until browned, about 3-4 minutes, making sure to crumble and break down into small pieces as it cooks; drain excess fat. Skip for a meatless version.
Add the garlic and saute for 30 seconds to a minute or until fragrant. Add mushrooms and optional chopped zucchini, if using and saute for 4 minutes. Season with salt and pepper to taste. Add tomato paste, diced tomatoes, tomato sauce, oregano, red pepper flakes and 1 tablespoon of basil. Bring to a boil and reduce heat allowing to simmer. Stir constantly until sauce begins to thicken (about 5 minutes).
Add the ribboned zucchini noodles and cover with lid.
After 2 minutes, remove the cover, swirl the zucchini around using tongs to avoid sticking to the pan. Continue cooking until zucchini is tender (another 2-5 minutes). If adding spinach, stir in after 3 minutes and cover. Remove from heat and stir in mozzarella and cottage cheese. Taste and adjust seasonings as needed.
Add water as needed if the sauce is evaporating.
*If zucchini is letting out too much water, mix 2 teaspoons cornstarch with 2 teaspoon of cold water in a small cup. Add to the pan before adding the cottage cheese. Bring to a boil to allow sauce to thicken up. Add cottage cheese as directed above.