Mexican Lasagna

This Keto Mexican Lasagna is a delightful twist on traditional lasagna, layering flavorful ground beef, rich cheese, and low-carb vegetables. Perfect for a satisfying meal, it's packed with spices and nutrients while keeping carbs to a minimum.

Ingredients

• Ground beef - 250 grams
• Zucchini - 1 medium, thinly sliced
• Cream cheese - 100 grams, softened
• Shredded cheddar cheese - 100 grams
• Shredded mozzarella cheese - 100 grams
• Diced tomatoes (canned) - 200 grams, drained
• Taco seasoning - 1 tablespoon
• Olive oil - 1 tablespoon
• Garlic powder - 1 teaspoon
• Onion powder - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh cilantro - for garnish (optional)

Steps

1. Preheat your oven to 180°C (350°F).
2. In a skillet, heat the olive oil over medium heat and add the ground beef, cooking until browned.
3. Stir in the taco seasoning, garlic powder, onion powder, salt, and black pepper, then mix in the drained diced tomatoes. Let simmer for about 5 minutes.
4. In a baking dish, spread a layer of the ground beef mixture at the bottom.
5. Add a layer of thinly sliced zucchini over the beef, followed by dollops of cream cheese and a sprinkle of cheddar cheese.
6. Repeat the layers until all ingredients are used, finishing with a layer of mozzarella cheese on top.
7. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
8. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
9. Let the lasagna cool for a few minutes before slicing. Garnish with fresh cilantro if desired and serve.

Nutrition

• Calories: 450
• Protein: 35 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 3 g
• Sodium: 750 mg
• Cholesterol: 90 mg
• Total Fat: 30 g
• Saturated Fat: 14 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

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