KETO ZUCCHINI LASAGNA

An easy zucchini lasagna casserole with ground meat, onions, and tomato sauce. Keto, low carb, and gluten free.

 Prep Time 20 minutes

 Cook Time 1 hour 5 minutes

 Cooling 15 minutes

 Servings 4 servings

 Calories 430 kcal

Ingredients

• 20 ounces zucchini (about 2 large or 3 medium, peeling is unnecessary)
• 1 pound extra lean ground beef (95% lean is ideal, no less than 90% to avoid a greasy wet dish)
• 15 ounces canned unsalted tomato sauce (check the ingredients label to make sure no salt is listed)
• 1 cup finely chopped onion (about 1 small onion)
• 1 1/2 cups (5oz) shredded mozzarella cheese (I use low moisture part skim)
• 1/2 cup (2.2oz) finely grated parmesan cheese (should be powder-like, finer than sand)
• 1 tablespoon olive oil
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1/4 teaspoon ground cayenne

Instructions

Making the meat sauce:

• Heat a high-sided pan over medium heat until hot (I use a 10-inch wide nonstick pan with 3-inch high sides). 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. Cook until it's no longer pink, about 5 minutes, breaking it apart as it cooks.
• Add tomato sauce, stirring it in. Bring to a simmer over medium-high heat, then gradually reduce the heat as needed to maintain a simmer. Simmer for about 10 minutes to thicken the sauce, stirring frequently. The resulting sauce should be thick, easily clinging to the meat and onions; this helps reduce excess moisture in the resulting lasagna.
• Full instruction click https://www.savorytooth.com/zucchini-lasagna/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=403861630_13488750_209191