Low-Carb Lasagna Recipe with a Moroccan Twist
    • 1large eggplantcut into thin slices
    • 1lb zucchinicut into thin slices
    • 1Tb olive oiloptional
    • 1 – 1 1/2 lb ground beefuse grass fed, lean, full fat, whatever your preference
    • 1jar Mesa de Vida North African Inspired Healthy Cooking SauceMaking a Latin Low-Carb Lasagna? Use Mesa de Vida Smoky Latin inspired healthy cooking sauce instead!
    • 15oz canned crushed tomatoessubstitute fresh chopped tomatoes if you wish
    • salt to taste
    • 2cups shredded or sliced cheese of your choiceFor a Moroccan inspired lasagna I suggest feta cheese; for a Latin inspired lasagna I suggest shredded Jack or cheddar cheese
    • 1/2cup grated parmesan for toppingFor a Latin inspired lasagna I suggest swapping out for crumbled cotija cheese
    1. Preheat oven to broil. Place the zucchini and eggplant slices on a parchment covered baking sheet, toss with oil if you wish. Broil, flipping half way through, until slightly tender. This will depend on how thin you slice your vegetables, so turn when they’re just starting to get golden brown.
    2. Meanwhile, heat a large skillet over medium-high heat. When hot add the meat, Mesa de Vida healthy cooking sauce, crushed tomatoes and salt to taste. Cook, stirring often to break up the meat, until the meat is fully cooked and the sauce is slightly thickened. This should take about 10 minutes, which is just about when you’re vegetables should be perfectly roasted. Turn the heat on the oven down to 350 degrees.
    3. In a large casserole or baking dish layer the softened zucchini and eggplant with the meat sauce and cheese. Finish with a layer of the meat sauce, then a final topping of the parmesan (or cotija) cheese.
    4. Bake for 25-30 minutes until golden brown and bubbly throughout. Rest for 10 minutes before cutting into slices.
    5. Enjoy!