Keto Zucchini Lasagna
Zucchini Lasagna Ingredients
Keto Zucchini Lasagna Directions
Preheat ovenPreheat the oven to 400 degrees
Make zucchini noodlesSlice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
Dehydrate noodlesLay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes. Blot moisture out of zucchini afterwards.
Brown ground beefWhile zucchini is dehydrating, add olive oil to a skillet over medium heat. Add ground beef and cook for 2-3 minutes. Season with salt, pepper, Italian seasoning and anise. Continue cooking until ground beef has cooked through. Pour in 1 cup marinara sauce. Simmer for 1-2 minutes. Remove from heat and set aside.
Make white sauceWhile ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.
Assemble lasagnaAssemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles.
Keep assemblingTop with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers.
BakeBake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.