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Keto Lasagna
By Karly Campbell · thatlowcarblife.com
6 servings
1 hr 5 min
A low-carb lasagna layered with seasoned ricotta, deli meat, and mozzarella in marinara sauce.
| prepPreheat oven to 350°F / 175°C | ||||||
| 450 g ground beef | Brown beef, add onion, cook through | Stir in marinara, spoon 1 cup into dish | Cover with foil, bake 350°F / 175°C, 20 min | Remove foil, bake 15 min | Rest 10 min, garnish with parsley & serve | |
| 120 ml minced onion | ||||||
| 680 g marinara sauce | ||||||
| 225 g chicken deli meat | Layer deli meat over sauce | Spread ricotta mixture, layer sauce & cheese | Repeat deli, sauce & cheese layer | |||
| 425 g ricotta cheese | Mix ricotta, egg, Parmesan, garlic & parsley | |||||
| 1 large egg | ||||||
| 25 g shredded Parmesan | ||||||
| 3 cloves garlic, minced | ||||||
| 3 tablespoons minced fresh parsley | ||||||
| 65 g shredded mozzarella (first layer) | ||||||
| 130 g shredded mozzarella (second and third layers) | ||||||
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