A grain free, Keto, and Mexican version of your favorite Italian comfort food! This lasagna is super easy to make and is a meal the whole family will enjoy!
Preheat oven to 350. Spray a 9x12 baking dish or lasagna pan with olive oil or avocado oil. Cut your squash/zucchini lengthwise into thin sheets about 1/8-1/4 inch thick. You should have about 18 pieces total. Place the squash into a colander in the sink and sprinkle liberally with sea salt. (Don't worry - it won't be too salty. This helps the zucchini sweat off some of the water so you don't end up with a watery lasagna!) Let it sit in the sink for 20-30 minutes while you make the sauce.
Make the meat sauce
Heat a large sauce pan over medium heat. Add the onion and the ground beef and cook 5-7 minutes until browned and mostly cooked through. Add in the marinara, chopped green chiles, and spices. Bring to a boil, then reduce heat to low.
Make the first layer:
Once the squash pieces have sweated off some of the water, blot them with paper towels to remove any excess moisture. Add 6-7 pieces of the squash in a single layer side by side so they cover the bottom of the baking dish. Add half of the meat sauce on top of the squash, using a ladle to spread it evenly and cover the squash completely. Cover the meat sauce with about 12 one-inch dots of cream cheese (it's tough to spread, so we are just going to use small dots!).
Add another squash layer on top, and repeat the same as the above with adding more meat sauce and cream cheese. Finish by topping with a 3rd layer of squash and spray it with a little more oil.
Bake for 45 minutes. Top with cilantro and dairy-free sour cream. Enjoy!