Ingredients

1.

Ground Beef
22 ounce
2.

Cream Cheese
9 ounce
3.

Cherry Tomatoes
6 cherry
4.

Tomato Puree
3 tablespoon
5.

Zucchini
2 small
6.

Herbs Dried Bay Leaves by Melissa's
2 tbsp
7.

Spices Oregano Dried
2 tsp, leaves
8.

Onions
1 small
9.

Celery
1 strip or stick
10.

Garlic
1 clove
11.

Parmesan Cheese
1 tablespoon
12.

Balsamic Vinegar
1 tbsp
13.

Olive Oil
1 tablespoon
14.

Beef Stock Pot by Knorr
0.5 cup
15.

Parmesan Cheese
1 tablespoon
16.

Beverages Almond Milk Unsweetened Shelf Stable
½ cup
17.

Spices Nutmeg Ground
⅕ tsp
18.

Salt
½ teaspoon
19.

Black Pepper
⅕ tsp

Instructions

1.
Cut off the ends of the zucchinis and use a vegetable peeler to slice them into wide, thick strips. Spread the zucchini strips on a tray or dish and sprinkle with 1/2 teaspoon of salt. Toss to coat evenly and let sit for 20 minutes to draw out moisture. Then, thoroughly blot the zucchini strips dry with paper towels to remove excess water and salt.
2.
Heat olive oil in a large skillet over medium heat. Add the ground beef and cook until browned all over. Use a slotted spoon to remove the beef from the skillet, leaving the fat behind. Place the beef in a bowl and set aside.
3.
Dice the onion and celery finely. Add them to the skillet with the retained beef fat and sauté over low to medium heat for 3-4 minutes until tender. Crush the garlic and add it to the pan, cooking for another 1-2 minutes until fragrant.
4.
Return the browned beef to the skillet with the sautéed vegetables. Season with salt, pepper, and dried oregano. Stir well to combine all the ingredients.
5.
Roughly chop the tomatoes and add them to the skillet along with the tomato puree and balsamic vinegar. Stir everything together thoroughly.
6.
Add the bay leaves and beef stock to the pan. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 20 minutes, allowing the sauce to reduce and thicken.
7.
Preheat the oven to 375 degrees Fahrenheit. While the beef sauce is simmering, prepare the cheese sauce. In a large saucepan over low to medium heat, combine the cream cheese, parmesan cheese, and almond milk. Stir until melted and fully combined, being careful not to boil the sauce.
8.
Add a pinch of black pepper and nutmeg to the cheese sauce. Stir well until you have a thick, smooth, and creamy sauce. Set the sauce aside.
9.
Remove the bay leaves from the cooked meat sauce. Divide the beef mixture into thirds. Spoon one-third of the beef mixture across the bottom of an oven-proof dish (approximately 8x5 inches) in an even layer.
10.
Take one-third of the zucchini strips and arrange them in a layer over the meat. Overlap the zucchini strips to create a solid layer, forming your keto pasta sheet.
11.
Spoon one-third of the cheese sauce mixture over the layer of zucchini strips. Ensure that the sauce is evenly spread, using a spatula to smooth it over.
12.
Repeat the layering process two more times, using the remaining 2/3rds of each mixture. You should have two more layers of meat, zucchini, and sauce. Ensure each layer is even.
13.
Sprinkle a heaped tablespoon of grated parmesan cheese over the top layer of the lasagna. Scatter it evenly so that the lasagna is lightly dusted all over.
14.
Transfer the lasagna to the preheated oven. Bake for 45 minutes, or until it is piping hot and golden brown on top. Let it cool slightly, then slice and serve hot.