Low-Carb Lasagna - zucchini

Method

• 1.
• Preheat oven to 400 F. Cut zucchini into thin strips (think lasagna noodle thickness).
• Peel eggplant and cut into 1/2 inch rounds.
• Lay all of the zucchini and eggplant slices on sheets of paper towel.
• Sprinkle the tablespoon of salt over vegetables.
• Let them sit for about 10 minutes (see note below).
• Wipe the veggies off with paper towel to get off excess salt and water.
• 2.
• Meanwhile, roughly chop onion and mince garlic.
• Heat a large saute pan to medium high heat and add olive oil.
• Once oil is shimmering, add onion and garlic.
• Cook until onion is starting to brown, about 6 minutes.
• Add ground beef and ground pepper and cook for about 5 minutes, until slightly browned .
• Add 1 jar of pasta sauce and simmer for about 5 minutes until ground beef is no longer pink.
• 3.
• In a 9 by 13 glass dish, lay all of the strips of zucchini across the bottom.
• Add about 1/2 of the ground beef mixture on top.
• Add 1/2 of the mozzarella cheese.
• Place eggplant rounds on top.
• Add the basil leaves next and then the kale.
• Top that with the rest of the ground beef mixture and the other half jar of pasta sauce.
• Top that with the rest of the mozzarella and all of the Parmesan cheese.
• 4.
• Cover with foil, put pan into the oven and bake for 40 minutes.
• Remove foil and broil until the top is golden brown, about 8 minutes.
• Remove pan from oven.
• Let it sit for at least 10 minutes before serving.
• Enjoy!
• Notes: The key here is to salt the zucchini and eggplant to draw out excess moisture so that your lasagna is not a goopy mess.
• Please do not skip this step.
• Make it vegetarian: Instead of ground beef, sub mushrooms and maybe add another layer of kale on top of the mushrooms.