Low-Carb Lasagna

Directions

1. 1
   1.
2. 2
   Preheat oven to 400 F. Cut zucchini into thin strips (think lasagna noodle thickness).
3. 3
   Peel eggplant and cut into 1/2 inch rounds.
4. 4
   Lay all of the zucchini and eggplant slices on sheets of paper towel.
5. 5
   Sprinkle the tablespoon of salt over vegetables.
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   Let them sit for about 10 minutes (see note below).
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   Wipe the veggies off with paper towel to get off excess salt and water.
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   2.
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   Meanwhile, roughly chop onion and mince garlic.
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    Heat a large saute pan to medium high heat and add olive oil.
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    Once oil is shimmering, add onion and garlic.
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    Cook until onion is starting to brown, about 6 minutes.
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    Add ground beef and ground pepper and cook for about 5 minutes, until slightly browned .
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    Add 1 jar of pasta sauce and simmer for about 5 minutes until ground beef is no longer pink.
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    3.
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    In a 9 by 13 glass dish, lay all of the strips of zucchini across the bottom.
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    Add about 1/2 of the ground beef mixture on top.
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    Add 1/2 of the mozzarella cheese.
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    Place eggplant rounds on top.
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    Add the basil leaves next and then the kale.
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    Top that with the rest of the ground beef mixture and the other half jar of pasta sauce.
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    Top that with the rest of the mozzarella and all of the Parmesan cheese.
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    4.
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    Cover with foil, put pan into the oven and bake for 40 minutes.
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    Remove foil and broil until the top is golden brown, about 8 minutes.
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    Remove pan from oven.
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    Let it sit for at least 10 minutes before serving.
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    Enjoy!
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    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.
30. 30
    Please do not skip this step.
31. 31
    Make it vegetarian: Instead of ground beef, sub mushrooms and maybe add another layer of kale on top of the mushrooms.