Keto Zucchini Lasagna

Step 1

Add chopped onion and dash of olive oil or tallow to a large saucepan and sauté for a few minutes until caramelized. Add the raw ground beef to the pan and crush garlic and cook over medium heat until meat is cooked through. Use a wooden spoon or spatula to break up the meat as it cooks into smaller pieces.

Step 2

Season meat with salt and pepper to taste. Set aside. Preheat oven to 425℉.

Step 3

Use a mandoline to shave zucchini* thin. Alternatively, you can cut zucchini into thin pieces with a knife, but a mandolin will get a thinner cut and is much quicker!

*if you have grown extra large zucchini, this is a fabulous way to use them. Shave into large circles with the mandolin. If you have smaller zucchinis, you can shave in longer strips, as opposed to small circles.

Step 4

Compile the lasagna. Use a large casserole dish and spread some tomato sauce across the bottom. Layer the zucchini slices across the bottom, then some ground beef, more tomato sauce and then a layer of cheese. Repeat this process once or twice more until you’ve reached the top. Finish with a layer of cheese.

Step 5

Cover with unbleached parchment paper or a silicone baking sheet (so as to avoid aluminum foil) and place in the oven. Bake for 45-50 minutes and then removed the paper or baking sheet and bake another 15 minutes to allow the top to crisp up. Remove from oven and allow to cool for 5-7 minutes before cutting into. Serve immediately.

Tip #1

Thin zucchini slices are the key to a creating a satiating zucchini lasagna. When the slices are too thick, you may feel like you’re biting into a zucchini, but when they’re perfectly thin, they melt perfectly in between the other ingredients. You’ll feel like you’re eating a real pasta lasagna, but without the carbs!

Tip #2

If you’re looking for keto-friendly and low carb meal ideas, this zucchini lasagna is a great option!