Make a healthier version of lasagna by using zucchini instead of pasta sheets. Using a food processor, pulse onions, garlic, and zucchini until finely chopped. In a skillet, brown ground beef and then add the chopped zucchini mixture. Cook until the beef is fully cooked and the zucchini is tender. Season with Italian herbs, salt, and pepper. In a baking dish, layer the beef and zucchini mixture with marinara sauce and shredded mozzarella cheese. Repeat the layers until all the ingredients are used. Bake in the oven until the cheese is melted and golden. This low-carb lasagna is packed with flavor and perfect for those watching their carb intake.
