Keto Lasagna

Garfield the lasagna-loving cat certainly had one thing right: lasagna is life, and it can also be keto! Zucchini is a versatile low-carb vegetable than can be used as a convincing substitute for pasta and noodles. You can also try steamed cabbage leaves or thinly sliced eggplant! Enjoy your favorite food again with this keto lasagna.

Serves 6

Per Serving: 

Ingredients:

Meat Sauce:
1 LB Ground Beef
1 Can Tomatoes
1 Cup Mushrooms
1 Cup Beef Stock
4 Cloves garlic
1 Cup Diced Onion
1 TBSP Olive Oil

Cheese Sauce:
4 OZ Cream Cheese
1 Cup Cheddar
1 OZ Mozzarella
1 Cup Cream
2 Large Zucchini

Directions:

1. In a small pot add the cream, cream
   cheese, cheddar and mozzarella. Warm
   slowly until all the cheese has melted but
   do not bring to a boil. Set to the side.
2. Heat a medium pan and add the olive oil.
   Add the diced onion and garlic and fry for
   5-10 minutes until starting to brown.
3. Add the mushrooms and ground beef and
   cook until browned. Season with a pinch
   of salt and pepper.
4. Add the tomatoes and beef stock and
   simmer for 20-30 minutes until sauce
   has reduced. Set to the side.
5. Cut the zucchini into thin strips using a
   mandolin or vegetable peeler. Grease and
   line a baking tin.
6. Layer the lasagna finishing with a layer
   of the cheese sauce. Top with some
   additional shredded cheese.
   Bake for 30-40 minutes a 350°F.