Low-Carb Lasagna

1. Preheat oven to 400 F. Cut zucchini into thin strips (think lasagna noodle thickness). Peel eggplant and cut into 1/2 inch rounds. Lay all of the zucchini and eggplant slices on sheets of paper towel. Sprinkle the tablespoon of salt over vegetables. Let them sit for about 10 minutes (see note below). Wipe the veggies off with paper towel to get off excess salt and water.

2. Meanwhile, roughly chop onion and mince garlic. Heat a large saute pan to medium high heat and add olive oil. Once oil is shimmering, add onion and garlic. Cook until onion is starting to brown, about 6 minutes. Add ground beef and ground pepper and cook for about 5 minutes, until slightly browned . Add 1 jar of pasta sauce and simmer for about 5 minutes until ground beef is no longer pink.

3. In a 9 by 13 glass dish, lay all of the strips of zucchini across the bottom. Add about 1/2 of the ground beef mixture on top. Add 1/2 of the mozzarella cheese. Place eggplant rounds on top. Add the basil leaves next and then the kale. Top that with the rest of the ground beef mixture and the other half jar of pasta sauce. Top that with the rest of the mozzarella and all of the Parmesan cheese.

4. Cover with foil, put pan into the oven and bake for 40 minutes. Remove foil and broil until the top is golden brown, about 8 minutes. Remove pan from oven. Let it sit for at least 10 minutes before serving. Enjoy!

Notes:
– The key here is to salt the zucchini and eggplant to draw out excess moisture so that your lasagna is not a goopy mess. Please do not skip this step.
– Make it vegetarian: Instead of ground beef, sub mushrooms and maybe add another layer of kale on top of the mushrooms.