Ian’s KETO Zucchini Lasagna

Method

MEAT SAUCE: Make the meat sauce 1st so it can simmer a couple hours. Brown the ground beef in a skillet, breaking it up into small pieces. Cook over medium heat until most of the moisture has evaporated. Set aside. In a large pan, add the olive oil. Sauté the onion, garlic, celery, mushrooms, and spices until the veggies are transparent or slightly al dente. Add the tomatoes. Add the meat then add additional spices to taste. Heat to a slow boil, then simmer, covered, a couple hours or as long as you want. The longer, the better.
ALFREDO SAUCE: Melt the butter in a medium sauce pan. Sauté the garlic until soft. Add the spices, keeping the heat on low-medium. Add the heavy cream and creamed cheese and whisk until smooth. Slowly add the Parmesan cheese, whisking as it melts.Continue to whisk until sufficiently thickened, 5-7 minutes.
ZUCCHINI PREP: This is the most important step to insure you don’t end up with a mushy mess. Slice 3-4 large zucchini length wise, about 1/4 inches thick. Place single layers on baking sheets and bake at 350* for an hour, turning every 15 minutes. You want the water to evaporate. They will be ready when there are no longer pools of water when you turn them. The middle will still be slightly moist.
ASSEMBLY: In a large baking dish spray generously with olive or avocado oil. Begin layers by starting with the meat sauce, then drop large spoonfuls of Alfredo sauce over it. Don’t cover the surface completely, the Alfredo is very rich! Layer the zucchini side by side with a little room in between them. Sprinkle Parmesan cheese as desired. Then repeat layers finishing with zucchini. Sprinkle generously with Parmesan cheese. Reserve the Mozzarella. Top with the Mozzarella cheese and broil until golden brown. Remove from oven and let sit for 15 minutes before cutting. Use sharp knife to slice it so it stays attractive. Lol