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HOW TO MAKE A KETO ZUCCHINI LASAGNA WITH MEAT? ⬇️

Ingredients

20 ounces zucchini (about 2 large) ends sliced off and discarded

1 pound extra lean ground beef

15 ounces can tomato sauce or puree

1 cup finely chopped onion (about 1 small)

1 ½ cups shredded mozzarella cheese

½ cup finely grated parmesan cheese

2 tablespoons olive oil

3 teaspoons dried oregano

2 teaspoons salt

¼ teaspoon ground cayenne

Instructions

Making the meat sauce:

Heat a high-sided pan over medium heat until hot. Add olive oil to coat the bottom of the pan. Add onions and cook until softened, about 5 minutes, stirring occasionally.

Add ground beef to the pan, breaking it apart as it cooks. Cook until browned, about 5 minutes.

Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat to maintain a simmer. Simmer for about 5 minutes to thicken the sauce, stirring occasionally.

Add oregano, salt, and cayenne. Stir until well-mixed. Remove from heat and set aside.

Assembling and baking the lasagna:

Preheat the oven to 375 F. Prepare an 8x8 inch baking dish.

Slice each zucchini along its length into 1/8 inch thick strips.

Arrange zucchini slices along the bottom of the baking dish so that they are slightly overlapping in a criss-cross pattern. Evenly pour about half of the meat sauce over the zucchini. Add about ½ cup of mozzarella cheese on top of the meat sauce.

Repeat with another zucchini layer, a meat sauce layer, and a cheese layer.

Top with remaining zucchini slices. Add another ½ cup mozzarella cheese and ½ cup parmesan cheese on top of the zucchini.

Bake at 375 F until the lasagna is golden brown on top and bubbling, about 45 minutes. Let cool about 10 minutes to allow the lasagna to set and cease bubbling before slicing.