This Zucchini Lasagna is healthy, low carb, keto, gluten-free, and full of amazing flavor! It’s packed with veggies, and so delicious and easy to make, too.
Brown the ground beef in a large skillet over medium heat, crumbling as you go. Add in the garlic, onion, and green pepper, and continue to sauté for 5 minutes.
Repeat, alternating layering of sauce, then zucchini and mushrooms.
Bake lasagna in the preheated oven for 15 minutes, covered with foil.