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Best Low-Carb Lasagna

This Low-Carb Lasagna recipe is best for your keto dinner. The cheesy and saucy layers of lasagna will give a tempting flavor to your taste buds. The best thing is there is no zucchini or cabbage in this recipe. You can serve this lasagna with some side salad or keto garlic bread!  

The Meat and Sauce Layer

This lasagna consists of ground beef, Italian Sausage and marinara sauce.

The first layer is of sauce and meat then we’ll top it with cheese.

(Here I used jarred sauce but you can also use homemade marinara sauce)

The Ricotta Cheese Layer

After the meat layer we’ll put a layer of Ricotta cheese, Italian seasoning, egg and Parmesan cheese.

Now we layer the remaining meat mixture on it and then finally top the lasagna with Mozzarella cheese and Parmesan.

Bake it in the preheated oven for half an hour and its ready!

Freezing Low-Carb Lasagna

If you want to freeze this lasagna, take a 9×13 foil baking pan and assemble the whole lasagna in it and wrap it firmly with foil. Then put it in a freezer. You can keep it frozen for up to 2 months. When you want to serve it, take it out of the freezer and bake it in the oven until the internal temp. Reaches to 165F.

Best Low-Crab Lasagna

This low-carb lasagna recipe is best for your keto dinner. The cheesy and saucy layers of lasagna will give a tempting flavor to your taste buds. The best thing is there is no zucchini or cabbage in this recipe. You can serve this lasagna with some side salad or keto garlic bread!  

Course: dinner

Cuisine: Italian

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 8

Calories: 568kcal

Author: Okay Reviews

INGREDIENTS

For the Meat Layers

  • 1 Pound Ground Mild Italian Sausage
  • 1 Pound Ground Beef
  • 1/2 Cup diced onion
  • 1 teaspoon minced garlic
  • Salt and pepper
  • 1 (24 ounce) Jar Marinara

For the cheese layers

  • 15 Ounces Ricotta cheese
  • 2 large eggs
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon minced garlic
  • 2 Cups shredded Mozzarella cheese
  • 1 1/2 Cups Shredded Parmesan Cheese

INSTRUCTIONS

  1. Preheat the oven to 375F.
  2. For the meat layer:

Over medium high heat, in a large pot, brown and crush the sausage and ground beef with the onion and garlic. Sprinkle some salt and pepper. Fold in the marinara. And then Turn off the heat and set aside.

  1. For the ricotta layer:

Combine the ricotta, eggs, Italian seasoning, garlic, and 1 cup of the parmesan cheese together.

  1. Assembling:

Take a large 9×13 casserole; layer half of the meat mixture in the bottom.

Then layer all of the ricotta mixture on top.

And now put the rest of the meat mixture on top of the ricotta mixture.

At last, sprinkle the mozzarella and the remaining 1/2 cup of parmesan cheese on the top.

  1. Put it in a pre-heated oven and bake for 30 minutes.
  2. Take it out of the oven and Serve!

USEFUL TIPS

Freezing method: If you want to freeze this lasagna, take a 9×13 foil baking pan and assemble the whole lasagna in it and wrap it firmly with foil. Then put it in a freezer. You can keep it frozen for up to 2 months. When you want to serve it, take it out of the freezer and bake it in the oven until the internal temp. reaches to 165F.

NUTRITION

Calories: 568kcal | Carbohydrates: 9g | Protein: 41g | Fat: 41g | Fiber: 1g

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