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Keto Mexican Lasagna

One of the tasty low-carb versions of the traditional Mexican-inspired casserole is Keto Mexican Lasagna. Rather than using either tortillas or pasta, the meal consists of a ground beef seasoned, cheese, and vegetables stacked up to create a rich, satisfying dish that fits well into a ketogenic diet. It is full of cheesy, luscious, and loaded with bold spices, and all that you like about Mexican food but no carbs. Making it in advance is an excellent choice or a quick meal and it will be able to meet all your comfort food desires without leaving you off course.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 9 minutes
Total Time 49 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 285
Ingredients Equipment Method

Ingredients
  

  • 1 ½ lbs ground beef or ground turkey
  • 1 tablespoon olive oil
  • ½ small onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup sugar-free salsa
  • ½ cup sour cream
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 medium zucchinis thinly sliced lengthwise (used as “noodles”)
  • Fresh cilantro for garnish optional

Equipment

  • 9x9 inch baking dish
  • Large skillet
  • Mixing bowls
  • Wooden spoon or spatula
  • Cheese grater (if grating fresh cheese)
  • Aluminum foil

Method
 

  1. Preheat your oven to 375°F (190°C) and lightly oil a 9x9 baking dish.
  2. Cook onion and garlic in a skillet with a little olive oil until they smell good.
  3. Add the ground beef, brown it, and drain any extra grease.
  4. Stir in the seasonings and salsa, let it simmer a few minutes until it thickens, then set it aside.
  5. Slice the zucchinis thin (lengthwise) and pat them dry so the lasagna doesn’t get watery.
  6. Start layering: meat on the bottom, then zucchini, then sour cream, then cheese — repeat until everything’s used, ending with cheese.
  7. Cover with foil and bake for about 20 minutes.
  8. Remove the foil and bake another 10 minutes until the cheese is bubbly and golden.
  9. Let it rest for 10 minutes before slicing; add cilantro or avocado if you want.