Keto Lasagna - cooking recipe

Ingredients

2 lbs zucchini, sliced lengthwise
1/2 cup onion, diced
2 tablespoons olive oil, divided
1 lb ground beef
2 garlic cloves, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon dried oregano
1 1/2 cups no sugar tomato sauce
4 ounces cream cheese, room temperature
16 ounces whole milk cottage cheese
1 egg
1/2 cup parmesan cheese
8 ounces whole milk mozzarella cheese, grated

Preparation

Slice zucchini about a 1/4 inch thick length wise or on the diagonal. Grill zucchini until they are well scored on each size (you need to cook out most of the water so that you do not have a watery lasagna). Set aside or do a day ahead and refrigerate. You'll need enough zucchini to make two layers (faux noodles) in your lasagna dish.
In a large frying pan cook onion in 1 tablespoon of the oil until translucent. Add beef and cook until done on medium heat. Add garlic and cook another minute or two. Add sauce, salt, pepper and oregano and cook on medium low for about five minutes. Set aside.
In a food processor combine room temperature cream cheese, cottage cheese, egg and parmesan and blend until well combined. Set aside.
Coat a 9\" by 13\" lasagna pan with olive oil. Add a layer of the tomato-beef sauce. Top with half of the zucchini, cover the zucchini with half of the cottage cheese mixture and a third of the mozzarella. Add another layer of the beef sauce and repeat the zucchini cheese layers. Top final beef sauce layer with the rest of the mozzarella cheese. Back at 350 for 30-35 minutes. Let cook for about 10 minutes before slicing and serving.