Keto Diet
Keto Lasagna has layers of beef, mozzarella, ricotta, and for the “noodle” an egg white wrap. Satisfy your Italian cravings with this Keto meal!
KETO LASAGNA RECIPE
We’ve had many keto lasagnas over the years. The hardest thing about a Keto lasagna is replacing the lasagna noodle with something that actually holds its shape.
LOW-CARB NOODLE REPLACEMENT
- Zucchini as the lasagna noodle is good but tends to get watery and turn into a big mush.
- Fathead dough is another alternative to a noodle but also turns into mush when looked.
- I’ve also made noodles with lupin flour. They started off promising but also turned to big mess when cooked.
- The winner! Of all the things we’ve tried, an egg white as the noodle provides a neutral flavored layer that holds its shape. Egglife wraps are the brand we used which is a little thicker than other brands I’ve seen.
HOW TO MAKE KETO LASAGNA
-
Preheat oven to 350 degrees and grease a 9×13 baking dish.
-
For the beef mixture: In a large skillet, brown the beef and sausage together with onion. Add the garlic for the last minute of cooking. Add marinara after the meat is fully cooked. Set aside.
-
For the Ricotta mixture: In a bowl stir together the ricotta, parmesan, egg, Italian seasoning, salt and pepper.
-
Begin layering in the 9×13 baking dish with 1/3 of the meat mixture.
Next, lay 2 egg wraps on top of the meat. You can tear them or just layer them.
-
Bake at 350 for 15 min or until cheese is bubbly and browning. Turn the heat up to broil for the last few minutes to help brown the cheese.
OTHER KETO RECIPES:
Keto Lasagna
Keto Lasagna with layers of beef, mozzarella, ricotta, and for the “noodle” an egg white wrap.
Ingredients
BEEF MIXTURE:
- 1 pound ground beef
- 1 pound Italian sausage
- 1/2 cup white onion, diced
- 2 cloves garlic, minced
- 2 cups low sugar marinara, (we like Rao’s)
RICOTTA MIXTURE:
- 1 (15 oz) container whole milk ricotta
- 1/2 cup grated parmesan cheese
- 1 large egg
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups shredded mozzarella cheese
- 1 package egg wraps, (we use egglife but any egg wrap will work)
Instructions
-
Preheat oven to 350 degrees and grease a 9×13 baking dish.
-
For the beef mixture: In a large skillet, brown the beef and sausage together with onion. Add the garlic for the last minute of cooking. Add marinara after the meat is fully cooked. Set aside.
-
For the Ricotta mixture: In a bowl stir together the ricotta, parmesan, egg, Italian seasoning, salt and pepper.
-
Begin layering in the 9×13 baking dish with 1/3 of the meat mixture. Next, lay 2 egg wraps on top of the meat. You can tear them or just layer them. Spread 1/3 of the ricotta mixture on top of the egg wraps. Top with 1 cup of the mozzarella. Repeat the layers two more times.
-
Bake at 350 for 15 min or until cheese is bubbly and browning. Turn the heat up to broil for the last few minutes to help brown the cheese.
Related Posts
