• Preheat your oven to 350 degrees.
• Slice the zucchini lengthwise into ⅛ - ¼ inch slices. You can use a sharp knife or a mandolin for this step.
• Salt both sides of the zucchini and set it on a wire cooling rack over a towel. The salt will pull moisture out of the zucchini and this set-up allows the water to drip down onto a towel leaving less mess. Set this aside while you continue through the recipe. This can sit anywhere from 20-60 minutes.
• Next, we're going to make the ground beef layer. In a pan of your choice, heat the avocado oil and cook the onion & garlic cloves until the onion is translucent. (3-4 minutes) Then, add one pound of ground beef, salt and Coconut Aminos and cook until the beef is browned. Set Aside.
• Returning to the zucchini-- rise the salt off and place the slices between two towels. Push down to squeeze out the excess moisture. Now, coat each slice with a thin layer of avocado oil and place on a baking pan. Put the zucchini in the oven for 5-10 minutes while you continue prep work. (5 minutes for ⅛ inch slices and 10 minutes for ¼ inch slices) Once the zucchini is finished, set aside to cool.
• Now we will make the ricotta layer. In a medium sized (6-8 cup) bowl, combine the eggs, ricotta, cream fraiche (or cream cheese or mascarpone), Parmigiano-Reggiano and seasonings. Mix to combine. Set Aside.
• Shred the cheeses and mix together. Set Aside.

To Assemble:

• Grease the bottom of the pan
  Start with a layer of zucchini on the bottom.

  Ricotta mixture

  Meat mixture

  Cheese Mixture (¾ cup)

  Zucchini

  Ricotta

  Meat

  Cheese (¾ cup)

  Zucchini

  Ricotta

  Meat

  Remaining cheese
• Cover and bake in a 350 degree oven for 40 minutes. Remove the cover and bake an additional 20 minutes.
• Let sit for 10-15 minutes prior to serving so that when you cut into the low-carb lasagna, the fillings don't all slide out due to it being so hot! Plus, this way you won't burn your mouth.
• Enjoy with a side salad or vegetable of your choice.