Amy Truong Zucchini Low-Carb Lasagna - cooking recipe

Ingredients

1 1/4 lbs ground buffalo meat
1 medium white onion, chopped
4 roma tomatoes, chopped
2 (6 ounce) cans tomato paste, no salt added
1 garlic clove, minced (add more or less to suit your taste)
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
3/4 cup water
1 teaspoon black pepper
2 eggs
1 1/2 cups cottage cheese or 1 1/2 cups ricotta cheese
1 teaspoon crushed red pepper flakes
1 teaspoon sriracha sauce
2 cups mozzarella cheese, shredded (divided in half)
2 teaspoons flour
4 zucchini, sliced lengthwise
1/2 cup parmesan cheese, shredded
garlic-infused olive oil (to oil pans)

Preparation

Pre-heat oven to 375 degrees.
Oil pan with garlic infused olive oil. Fry meat and onions until meat is brown and onions are tender. Drain fat.
Return meat and onions to pan and add next eight ingredients (through black pepper). Bring to a boil.
Reduce heat. Occasionally stirring.
Beat egg in a small bowl.
Add cottage cheese, red pepper flakes, sriracha sauce, 1 cup of mozzarella and flour. stir unitl mixed.
Oil bottom of large lasagna dish with garlic infused olive oil.
Add 1/2 of meat mixture. Top with half of sliced zucchinis. Add all of cottage cheese mixture. Top with remaining meat mixture, followed with layer of remaining zucchini slices.
Top with remaining half of shredded mozzerella cheese.
Top with parmesean cheese.
Sprinkle with additional black pepper and red pepper flakes (optional).
Bake uncovered for 40 minutes.
Let cool for 30 minutes (to prevent watery run between servings).