Low Carb Keto Lasagna Recipes

KETO LASAGNA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside. Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off the heat.
• Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl. Place the meat mixture in an 8x8-inch oven-safe casserole dish. Spread the cheese mixture over the meat and sprinkle with remaining 1 cup mozzarella cheese.
• Bake until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving

LOW-CARB KETO LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
• Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
• Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
• Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.

LOW CARB LASAGNA

Steps:

• Preheat oven to 350ºF.
• Spray an 7" round (2" deep) cake pan with non-stick vegetable oil spray. I use a 7" spring form pan.
• In a heavy skillet, brown the ground beef, stirring to break it up, until no longer pink. Drain excess fat from pan.
• Add the tomato sauce, tomato paste, water, the seasonings, and the sweetener.
• Simmer over low heat for 5 to 7 minutes. Taste and adjust seasonings, as needed.
• In a small bowl, combine the ricotta with the egg, the Parmesan, pepper, and the parsley.
• Assemble lasagna : Trim 3 low-carb tortillas to 7" circles, to fit into the pan, if necessary.
• Spread a spoonful of meat sauce in the bottom of the pan. Lay one tortilla in the bottom of the prepared pan.
• Reserve 1/4 cup meat sauce, then use half of the remaining sauce to cover the tortilla.
• Dollop half of the ricotta mixture over the meat sauce.
• Reserve a couple tablespoons of mozzarella for the top. Sprinkle half of the remaining shredded mozzarella cheese over the ricotta.
• Top with a second low-carb tortilla, and repeat the layering: meat sauce, ricotta, and mozzarella.
• Top with a third low-carb tortilla. Spread with the reserved meat sauce and sprinkle with the reserved mozzarella and with additional grated Parmesan cheese.
• Cover pan with foil and bake 20 minutes. Uncover and bake 20 to 25 additional minutes, till bubbly hot.
• Remove from oven and allow to cool for 10 to 15 minutes.
• Cut into four wedges and serve.
• If you use a 3 net carb tortilla, each serving is about 9 net carbs.