Mexican Keto taco Lasagna

Ingredients

For the Meat Sauce

• 1 lb ground beef (or ground turkey)
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1/2 cup salsa (check for no added sugar)
• 2 tbsp tomato paste
• 2 tbsp taco seasoning (check for low-carb options or make your own)
• Salt and pepper to taste

For the “Lasagna” Layers

• 3 large zucchini, thinly sliced lengthwise (or use eggplant as an alternative)
• 1 cup ricotta cheese (or cottage cheese for a lighter option)
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup fresh cilantro, chopped (optional)
• 1 jalapeño, sliced (optional)

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Meat Sauce:
   • In a large skillet, heat some oil over medium heat. Add the onion and bell pepper, cooking until softened (about 5 minutes).
   • Add the garlic and cook for another minute.
   • Add the ground beef, breaking it up with a spoon. Cook until browned, then drain excess fat.
   • Stir in the diced tomatoes, salsa, tomato paste, and taco seasoning. Simmer for 5-10 minutes, until the sauce thickens. Season with salt and pepper to taste.
3. Prepare the Zucchini:
   • While the meat sauce is cooking, slice the zucchini thinly lengthwise. You can use a mandoline slicer for even slices. Pat the slices dry with paper towels to remove excess moisture.
4. Assemble the Lasagna:
   • In a greased 9×13-inch baking dish, layer the ingredients as follows:
     1. A thin layer of meat sauce.
     2. A layer of zucchini slices.
     3. A layer of ricotta cheese (spread evenly).
     4. A sprinkle of cheddar cheese.
   • Repeat these layers, ending with a layer of meat sauce. Top with mozzarella cheese and sliced jalapeños if using.
5. Bake:
   • Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, until the cheese is melted and bubbly.
6. Garnish and Serve:
   • Let the lasagna sit for 10 minutes before slicing. Garnish with fresh cilantro if desired.