Low Carb Hearty Lasagna Without all the Regret
Preheat the oven to 350° fahrenheit.
Chop one yellow onion and mince about 3 garlic cloves. (Minced garlic from a jar will work equally as well; You can use about 2 tablespoons instead.)
Add cooking oil, chopped onion, and minced garlic to a pot and sauté until translucent.
While aromatics are sautéing, thinly slice the zucchinis into flat strips, then set aside.
Add ground beef to the pot. Increase heat, and cook until brown. Drain excess fat and return pot to the stove.
Reduce heat to a simmer and add crushed tomatoes, salt, Italian seasoning, and crushed red pepper.
Mince fresh basil. Set aside a small portion for garnish at the end. Add the remaining basil to the sauce mixture and turn off heat.
Begin layering your lasagna in a casserole/lasagna dish in the order: sauce, zucchini, ricotta. Repeat that order 2-3 times, until you've run out of ingredients.
Top with shredded mozzarella.
Bake for 30 minutes at 350° fahrenheit.
Broil for 2-3 minutes or until the top is golden brown.(Keep a close eye on the lasagna during this stage, because it is very easy to burn the cheese.)
Remove lasagna from the oven, garnish with the remaining basil, and let stand for about 20 minutes.
Cut, serve, and enjoy.
Serving Size 1 slice
Servings 9