Mains
Harlan Kilstein’s Completely Keto Beef Zucchini Lasagna

Ingredients
- 2 Pounds ground beef
- 12 Oz tomato paste no sugar added
- 1 Onion chopped small
- 6 cloves Garlic minced finely
- 4 Tbs fresh basil chopped
- 4 Tbs fresh oregano chopped
- 2 Tbs Swerve Sweetener
- 2 Tbs fresh parsley
- 4 Large zucchini sliced into thin long strips in a mandolin
- 3 Tsp Pink Himalayan Salt
- 12 Oz can diced tomatoes
- 2 Eggs
- 1 1/2 Tsp ground black pepper
- 1/2 Cup olive oil
Instructions
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Preheat oven to 375
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Grease a rectangular or square baking dish with some olive oil
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In a large skillet brown beef until it is cooked through on low-medium heat
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Empty skillet of beef placing in a plate on the side
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Set skillet to a medium-high heat
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Saute onion in olive oil until golden
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Add diced tomato and stir
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Add tomato paste, and all spices
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Add 1/2 cup olive oil
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Add beef to skillet
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Pour 1/3 cup water, stir well and allow to come to a slow boil
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Reduce heat to low
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Allow to cook uncovered for 5 minutes
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Remove from heat
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Add eggs into meat mixture
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Prepare zucchini strips in mandolin
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Set 1/3 of the zucchini strips on the bottom of the baking tray
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Spoon half of the meat sauce on top of the zucchini evenly
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Lay the other 1/3 of the zucchini strips on top
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Spoon the rest of the meat sauce onto the zucchini
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Top with the rest of the zucchini strips
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Press zucchini strips down into the sauce
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Bake for 30 minutes