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:
- Choosing Marinara: Opt for a low-sugar marinara sauce like Rao’s to keep the carb count low.
- Egg Wraps: Egg wraps are a great low-carb substitute for lasagna noodles. They hold up well and provide a similar texture.
- Make-Ahead: This lasagna can be assembled ahead of time and baked just before serving, making it a convenient option for busy evenings.
- 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:
- Preheat Oven:
- Preheat the oven to 350°F and grease a 9×13-inch casserole dish.
- 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.
- 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.
- 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.
- 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.
- 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!
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