Keto Lasagna
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
12 servings
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Calories
306 kcal
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Course
Main Course
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Cuisine
Italian
Keto Lasagna
Description
This Keto Lasagna recipe layers a meat mixture of browned ground beef and Italian sausage with diced onion, garlic, and low-sugar marinara sauce. The savory meat filling is seasoned simply and drained of fat before adding the sauce. The ricotta mixture combines ricotta cheese, grated Parmesan, an egg, Italian seasoning, salt, and pepper to create a creamy, flavorful cheese layer.
The dish is assembled by layering one-third of the meat mixture, topped with two egg wraps that serve as pasta substitutes. The ricotta mixture and shredded mozzarella are layered next. These layers are repeated two more times. The casserole is baked at 350°F until the cheese bubbles and browns, with an optional broil to further caramelize the topping. Additional Parmesan can be added when serving.
This lasagna offers a satisfying, cheesy, and meaty meal with reduced carbohydrates by substituting traditional noodles with egg wraps. Leftovers store well in a sealed container. It suits those seeking classic lasagna taste without wheat.
Ingredients
BEEF MIXTURE:
- 1 pound ground beef
- 1 pound Italian sausage
- 1/2 /2 cup onion white, diced
- 2 cloves garlic minced
- 2 cups marinara sauce we like Rao's, low sugar
RICOTTA MIXTURE:
- 1 (15 oz) container ricotta cheese whole milk
- 1/2 /2 cup Parmesan Cheese grated
- 1 large egg
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 /2 teaspoon black pepper
- 3 cups mozzarella cheese shredded
- 1 package egg wrap (we use egglife but any egg wrap will work)
Instructions
- Preheat oven to 350 degrees and grease a 9x13 casserole 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. Drain any fat. 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 9x13 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. Add more Parmesan to serve. Store leftovers in an airtight container.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Serving | 1/12 of the recipe | |
| Calories | 306kcal | 15% |
| Carbohydrates | 4g | 1% |
| Protein | 22g | 44% |
| Fat | 27g | 42% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 79mg | 26% |
| Sodium | 937mg | 39% |
| Potassium | 377mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 403IU | 8% |
| Vitamin C | 4mg | 4% |
| Calcium | 197mg | 20% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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