Mediterranean Lasagna

I love to make low carb lasagna using thin slices of zucchini. It’s the perfect vehicle to deliver that meat sauce cheesy goodness right to your mouth.

This time I felt like switching up the vibe with a lil Greek flavors, and lemme tell you it was pretty amaze. Goat cheese is probably a top 3 cheese for me so I made sure to sprinkle the top with lots of it. I also added olive for that salty goodness, and artichoke hearts for extra fiber.

It was definitely a messy guy, but so worth it!

Here’s how you make it.

Ingredients:

• 3 medium zucchini thinly sliced

• 1 lb grass fed ground beef

• 1 can green olives sliced

• 1 can artichoke hearts sliced

• 1 can crushed tomatoes

• 1 yellow onion diced

• 3 cloves garlic minced

• 2 tablespoons za’atar

• 2 tablespoons olive oil

• Goat cheese

• Salt & pepper

Instructions:

• Preheat the oven to 350. Heat 1 tbsp olive oil on medium in a large pan and sauté the onion for 5 mins. Then add the beef, garlic, and za’atar and sauté another couple minutes. Make sure to break up the beef. Season with salt & pepper and add the jar of tomatoes. Let simmer for 20 mins.

• Pour the remaining oil in a 9x13 baking dish and place a thin layer of the beef. Next layer zucchini, more beef, more zucchini, and top with the artichoke, olives, and goat cheese. Cover with foil and bake for 35 mins. Top with parsley & enjoy!