Keto Zucchini Lasagna
Directions
- 1Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
- 2Lay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes.
- 3Blot moisture out of zucchini afterwards.
- 4While zucchini is dehydrating, add olive oil to a skillet over medium heat.
- 5Add ground beef and cook for 2-3 minutes.
- 6Season with salt, pepper, Italian seasoning and anise.
- 7Continue cooking until ground beef has cooked through.
- 8Pour in 1 cup marinara sauce.
- 9Simmer for 1-2 minutes.
- 10Remove from heat and set aside.
- 11While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, parmesan and garlic powder.
- 12Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish.
- 13Lay down a layer of zucchini noodles.
- 14Top with half the ground beef mixture.
- 15Spread half the white sauce on top.
- 16Layer half the mozzarella cheese down.
- 17Repeat the layers.
- 18Bake at 400 degrees for 25 to 30 minutes.
- 19Let sit for 3-5 minutes to cool before serving.
Ingredients
- 1 large zucchini
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 1 tablespoon Italian seasoning
- 0.25 teaspoon anise seeds
- 1.5 cups low carb marinara sauce
- 0.25 cup ricotta cheese
- 0.25 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 12 oz fresh mozzarella cheese
Equipment
mandoline slicerskilletsmall bowlsmall casserole dish