Keto Lasagna

Keto Lasagna is a low-carb twist on the classic Italian dish, substituting traditional pasta with egg wraps for a delicious and satisfying meal that fits into a ketogenic diet. This lasagna features layers of savory beef and sausage mixture, creamy ricotta cheese, and gooey mozzarella, all combined with a flavorful low-sugar marinara sauce. It’s perfect for a family dinner or meal prep.

Tips:

1. Choosing Marinara: Opt for a low-sugar marinara sauce like Rao’s to keep the carb count low.
2. Egg Wraps: Egg wraps are a great low-carb substitute for lasagna noodles. They hold up well and provide a similar texture.
3. Make-Ahead: This lasagna can be assembled ahead of time and baked just before serving, making it a convenient option for busy evenings.
4. Serving Suggestions: Pair with a simple green salad or steamed vegetables for a complete meal.

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:

1. Preheat Oven:

• Preheat the oven to 350°F and grease a 9×13-inch casserole dish.

1. Prepare the Beef Mixture:

• In a large skillet, brown the ground beef and Italian sausage together with the diced onion over medium heat.
• Add the minced garlic during the last minute of cooking.
• Drain any excess fat.
• Stir in the marinara sauce once the meat is fully cooked and set aside.

1. Prepare the Ricotta Mixture:

• In a medium bowl, combine the ricotta cheese, grated Parmesan, egg, Italian seasoning, salt, and black pepper. Mix until well blended.

1. Assemble the Lasagna:

• Spread 1/3 of the beef mixture evenly in the bottom of the greased casserole dish.
• Lay 2 egg wraps over the beef mixture (you can tear them to fit or just layer them).
• Spread 1/3 of the ricotta mixture over the egg wraps.
• Sprinkle 1 cup of shredded mozzarella cheese on top.
• Repeat the layers two more times, ending with a layer of mozzarella cheese on top.

1. Bake:

• Bake in the preheated oven for 15 minutes or until the cheese is bubbly and beginning to brown.
• For a nicely browned top, turn the oven to broil for the last few minutes of baking.

1. Serve:

• Let the lasagna cool for a few minutes before slicing.
• Sprinkle with additional Parmesan cheese if desired.
• Store any leftovers in an airtight container in the refrigerator.

Enjoy this delicious Keto Lasagna, which combines all the classic flavors of traditional lasagna in a low-carb, keto-friendly version!