Cast Iron Keto Lasagna -

We absolutely love our Lodge Cast Iron Skillet. The meals are easy to prep and cook all in one. We might have gone a little overboard with the cheese but that is never a bad thing! You can choose to omit the zucchini for a thicker mixture. Either way, this deep dish cast iron keto lasagna will have you drooling!

Ingredients
1.5- 2 lbs grass-fed beef
1 jar marinara sauce with no added sugars- Raos is a good brand
1-2 zucchini thinly sliced lengthwise- use a vegetable peeler or mandolin for slicing
2 tsp minced garlic
1/4 cup onion
1 1/2 cups mozzarella cheese
1/2 cup shredded parmesan
2-3 tsp Pink Himalayan Salt and Herb Blend
pepper to taste

Directions

In a large skillet, brown the beef (adding in seasoning, garlic, and onions while cooking) on the stovetop and drain. Place in a bowl, add low carb marinara to beef and stir.
While beef is browning prep zucchini slices and grated cheese and set aside.
Preheat oven to 375 degrees.
Place cast iron skillet on another burner on low-medium heat. Use about half of the prepared meat mixture creating your first thick layer, then top with mozzarella cheese.
Next, make a layer of zucchini criss-crossing the pieces. Then cover with meat mixture and top with shredded mozzarella.
Repeat step 4, leaving enough meat to cover the last layer of zucchini, then cover with the last of mozzarella and parmesan cheese.
Place the prepared lasagna in the oven for 25 minutes on 375. It should come to a nice sizzling bake. Add an additional 3-5 minutes on broil to brown the top.
Remove from oven with caution, cut, and enjoy.