HOW TO MAKE A KETO ZUCCHINI LASAGNA WITH MEAT? ⬇️
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
3 teaspoons dried oregano
¼ teaspoon ground cayenne
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.
jbbartram-illu
stormborns
andulkaphoto
tangentwithtanner
