How To Make The Best Taco Zucchini Lasagna

Yields: 4 – 6
Prep Time: 0 hours 20 mins
Total Time: 0 hours 45 mins

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 large onion, chopped
• 1 tsp. ground cumin
• 1 tsp. chili powder
• kosher salt
• Freshly ground black pepper
• 1 lb. ground beef
• 3/4 c. ricotta
• 1/2 c. sour cream, plus more for drizzling
• 1 large egg
• 1/3 c. salsa
• 3 large zucchini, thinly sliced lengthwise
• 2 c. shredded Cheddar
• 2 c. Shredded Monterey Jack
• Fresh cilantro, for garnish

Directions

1. Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
2. In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
3. In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
4. Bake until noodles are tender and cheese is bubbly, 25 minutes.
5. Drizzle with sour cream, garnish with cilantro, and serve.