1 pound ground beef
1/2 cup onion, chopped
2 cloves garlic, minced
1 can (15 oz) crushed tomatoes
2 cups of shredded mozzarella cheese
1 cup of ricotta cheese
1/2 cup grated Parmesan cheese
2 teaspoons of Italian seasoning
Salt and pepper to taste
Zucchini or eggplant slices (optional, for layering)


Preheat your oven to 375°F (190°C).
In a skillet over medium heat, cook the ground beef, onions, and garlic until the beef is browned and the onions are soft.
Add the crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10-15 minutes.
In a separate bowl, mix together the ricotta, half of the mozzarella, and half of the Parmesan cheese.
If you’re using zucchini or eggplant slices, lightly grill or bake them to remove excess moisture.
In a baking dish, layer the meat sauce, followed by a layer of zucchini or eggplant slices (if using), and then the cheese mixture. Repeat until all ingredients are used, finishing with a layer of cheese on top.
Sprinkle the remaining mozzarella and Parmesan on top.
Bake for 25-30 minutes or until the cheese is bubbly and golden.
Allow it to cool for a few minutes before serving.

Enjoy your keto-friendly lasagna!