Hearty Keto Lasagna
User Reviews
5
Hearty Keto Lasagna
Description
The Hearty Keto Lasagna recipe blends browned ground beef cooked with onion, garlic, and marinara sauce with well-drained chopped spinach to keep the filling moist but not watery. Cream cheese melted and mixed with egg and black pepper adds richness, binding the ingredients together with a smooth consistency. Mozzarella cheese sprinkled on top creates a golden, melty crust during baking.
The assembled lasagna bakes at 350°F in a lightly greased dish, allowing flavors to meld and the cheese to form a slightly browned topping. The spinach adds a mild earthiness, while the marinara lends familiar Italian tomato notes. The meat provides texture and protein, making this dish hearty and satisfying.
Hearty Keto Lasagna can be served as a main course, ideal for low-carbohydrate meal plans. It reheats well in the microwave at reduced power, and leftovers keep for several days refrigerated. The recipe includes notes recommending not to use extra-lean beef to avoid dryness, and instructions for substituting fresh spinach if desired.
Ingredients
- 10 ounces spinach frozen, chopped
- 1 tablespoon olive oil plus more for the pan
- 1 pound ground beef 85/15, lean
- 1 onion chopped; 4 ounces, small
- 1 teaspoon kosher salt divided, or ½ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- 1 tablespoon garlic minced, fresh
- ½ cup marinara sauce
- 8 ounces cream cheese
- 1 egg large
- ¼ teaspoon black pepper
- ¾ cup mozzarella cheese part-skim, shredded; 3 ounces
Instructions
- Preheat the oven to 350°F. Lightly grease a square 8-inch baking dish (or any other 2-quart baking dish).
- Defrost the spinach in the microwave according to the package directions. Drain thoroughly by transferring the thawed spinach to a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible. Set aside.
- Heat the olive oil in a large skillet over medium-high heat for about 3 minutes. Add the beef, onion, and ½ teaspoon of kosher salt. Cook, using a wooden spoon to stir and break up the ground beef into small chunks, until the onion is soft and the meat is browned, 5-7 minutes.
- Drain the beef mixture and return it to the skillet. Add the garlic and cook, stirring, for 30 seconds, then mix in the marinara sauce. Turn the heat off.
- Place the cream cheese in a medium microwave-safe bowl and heat it for 40 seconds to soften. With a fork, stir it until smooth and creamy. Add the egg, black pepper, and remaining ½ teaspoon of kosher salt. Keep stirring the mixture until very smooth. With a spatula, add the drained spinach and mix to blend everything together. Mix well.
- To assemble the lasagna, spread the spinach mixture evenly on the bottom of the prepared baking dish. Top it with the meat mixture, and sprinkle the mozzarella on top.
- Bake the lasagna until the cheese is bubbly and lightly browned, about 30 minutes.
- Let the lasagna stand for ten minutes before cutting and serving.
Notes
- Drain spinach thoroughly to prevent watery lasagna by pressing it repeatedly in a colander.
- Mozzarella can be swapped with other melty cheeses like provolone.
- Use ground beef with some fat content (around 15%) for better texture and flavor; extra-lean may yield a drier dish.
- To double the recipe, use a larger 9x13-inch baking dish.
- Fresh spinach can replace frozen at a 1:1 weight ratio; steam and drain well before use.
- Store leftovers refrigerated for 3-4 days; reheat gently in the microwave at 50% power.
- Portion and freeze individual servings for up to three months in freezer bags.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 404 kcal
% Daily Value*
| Calories | 404kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 23g | 46% |
| Fat | 32g | 49% |
| Saturated Fat | 15g | 75% |
| Sodium | 566mg | 24% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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