Cook the Meat: In a skillet, heat olive oil over medium heat. Throw in some chopped onion and garlic, cook until fragrant, and then add ground beef or chicken. Add chili powder, cumin, paprika, salt and pepper; season just a bit. Cook until browned and cooked through.
Prepare the Base: Slice zucchini into thin strips or use low-carb tortillas. Pat zucchini slices dry with paper towels to prevent excess moisture while baking.
Layer Dish: Spread zucchini/tortilla in prepared baking dish, top with a layer of meat mixture, spoon over a couple dollops of salsa and a bit of sour cream, and finally cheese. Repeat with the remaining ingredients.
Bake the Lasagna: Cover with foil and bake at 375°F (190°C) for 30 min. Uncover and bake 10 minutes more for a golden top.
Rest and Serve: Rest for a few minutes and let it rest at least 10 minutes before cutting for nice layering.
