Keto Zucchini Lasagna

Step by Step Instructions

1. 1

   Preheat the oven to 400 degrees

2. 2

   Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.

3. 3

   Lay 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.

4. 4

   While 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.

5. 5

   While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.

6. 6

   Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles.

7. 7

   Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers.

8. 8

   Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.