KETO LASAGNA

An easy and super tasty lasagna, enjoy all the taste, without the carbs!  Even my picky sons loved this dish.

I’ve tried multiple options for a low carb lasagna.  I’ve tried zucchini noodles.  Yuck!  I’ve tried spaghetti squash, still wasn’t what I was looking for.  Then, I discovered konjac noodles and thought this is it!  Sigh, it wasn’t.  After that, I saw a couple YouTube videos and looked into making some kinda cheese noodle in the oven and bake it and cut into strips.  That was a no for me, too much work.  I’ve already got enough to do.  Then, I thought, maybe a low carb taco or pita shell.  That led to cheese slices, then it hit me, deli meat.  Imagine, choirs singing!  Yes, that was it!  Fast, quick and super easy and super tasty.  My husband and sons didn’t even know I substituted the noodles.

All ready to go in the oven

TAH-DAH!!!

The Best Keto Lasagna

INGREDIENTS

Meat Sauce

·        2 24 ounce jars Rao’s Pasta Sauce

·       4 pounds 90/10 ground beef

·        4 cloves garlic, minced

·        ½ large onion

·        1 tablespoon avocado oil

Cheese Mixture

·        2 large eggs beaten        

·        15 ounces ricotta cheese

·        8 ounces small curd cottage cheese

·        ½ cup grated Romano cheese

·        1 tablespoon parsley flakes

·        1 teaspoon salt

·        1 teaspoon oregano

·        ½  teaspoon black pepper

“Noodles”

·        14  ounce package roasted turkey breast deli meat (I got it at Aldi's)

Cheese

·        24 to 36 ounces shredded cheese, combination of Mozzarella and Monterey Jack

DIRECTIONS:

1. Mince 4 cloves of garlic and 1/2 large onion in food processor. Sautee vegetables in 1 tablespoon of avocado oil. Add 4 pounds of 90/10 ground beef and brown. Season with salt and pepper.  Drain if needed and return to pot. 
2. Add 2 jars Rao’s Pasta Sauce. Simmer on low for 20 minutes.
3. Mix 2 beaten eggs with 15 oz ricotta and 8 oz cottage cheese. Add 1/2 cup grated Romano, 1 teaspoon Italian seasoning, 1 tablespoon parsley flakes, 1 teaspoon of oregano. Mix to combine.
4. Put layer of deli meat then cheese mixture, then mix of Mozzarella and Monterey Jack. Then add meat sauce. Repeat.  End with shredded cheese on top.
5. Bake 350 covered for 30 minutes, remove foil and bake for an additional 10 to 15 minutes.
6. Remove from oven and let it settle for 15 minutes before cutting into it.

 Recipe yields 2 half aluminum pans and was 3 layers deep.

Nutrition Info:
Total Recipe (2 pans) 5721 calories and 89 net carbs
24 servings total (12 servings per pan)
1 serving 239 calories, 3.73 net carbs