Completely Keto Beef Zucchini Lasagna

In the vibrant neighborhood of Greenfield Estates, where community spirit flourished and potluck dinners were a cherished tradition, Mia, a keto enthusiast with a flair for cooking, decided to challenge herself for the upcoming neighborhood gathering. The theme was “International Cuisine,” and Mia, wanting to showcase her commitment to the keto lifestyle, set her sights on reinventing a classic Italian dish: lasagna.

Armed with a mandolin, fresh zucchini from her garden, and a determination to impress, Mia embarked on creating a Completely Keto Beef Zucchini Lasagna. She envisioned a dish so rich and satisfying that even the most devoted pasta lovers in Greenfield Estates would not miss the traditional noodles.

Mia spent hours in the kitchen, carefully seasoning the ground beef with chopped onions, minced garlic, and a blend of fresh herbs from her garden. The tomato paste and diced tomatoes, carefully selected for their no-sugar-added quality, simmered with the beef, infusing it with a deep, robust flavor, sweetened just so with Swerve to balance the acidity. The zucchini, sliced into thin, pasta-like strips, was her stroke of genius, providing a fresh, light layer that perfectly complemented the savory beef mixture.

To bind everything together, Mia whisked eggs with a touch of olive oil, ensuring the lasagna would hold its shape while adding a richness that only eggs could provide. As she assembled the layers, she couldn’t help but feel a surge of excitement, imagining the surprise and delight on her neighbors’ faces as they dug into her creation.

The day of the potluck arrived, and Mia’s Completely Keto Beef Zucchini Lasagna was the talk of the party. Neighbors gathered around, marveling at the ingenuity of using zucchini in place of noodles, and were amazed at the depth of flavor Mia had achieved without a grain of pasta in sight. The lasagna was not only a hit; it became a legend in Greenfield Estates, inspiring others to think creatively about their dishes and dietary choices.

Mia’s dish was more than just a success at the potluck; it was a testament to the power of community, creativity, and the joy of sharing good food. The Completely Keto Beef Zucchini Lasagna didn’t just win the hearts of Greenfield Estates; it started a culinary revolution, proving that with a little imagination, any dish could be transformed into a keto-friendly masterpiece.

Completely Keto Beef Zucchini Lasagna

Course: Main Course

Cuisine: Italian

Servings: 12

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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

1. Preheat oven to 375
2. Grease a rectangular or square baking dish with some olive oil
3. In a large skillet brown beef until it is cooked through on low-medium heat
4. Empty skillet of beef placing in a plate on the side
5. Set skillet to a medium-high heat
6. Saute onion in olive oil until golden
7. Add diced tomato and stir
8. Add tomato paste, and all spices
9. Add 1/2 cup olive oil
10. Add beef to skillet
11. Pour 1/3 cup water, stir well and allow to come to a slow boil
12. Reduce heat to low
13. Allow to cook uncovered for 5 minutes
14. Remove from heat
15. Add eggs into meat mixture
16. Prepare zucchini strips in mandolin
17. Set 1/3 of the zucchini strips on the bottom of the baking tray
18. Spoon half of the meat sauce on top of the zucchini evenly
19. Lay the other 1/3 of the zucchini strips on top
20. Spoon the rest of the meat sauce onto the zucchini
21. Top with the rest of the zucchini strips
22. Press zucchini strips down into the sauce
23. Bake for 30 minutes