Ingredients • 1 Pound Ground Mild Italian Sausage • 1 Pound Ground Beef • 1/2 Cup diced onion • 1 teaspoon minced garlic • kosher salt and pepper • 124 ounce sugar free Jar Marinara • 15 Ounces Ricotta cheese • 2 large eggs • 1 teaspoon dried Italian seasoning • 1/2 teaspoon minced garlic • 2 Cups shredded Mozzarella cheese • 11/2 Cups Shredded Parmesan Cheese, divided Instructions • Preheat the oven to 375F • In a large pot over medium high heat, brown and crumble the sausage and ground beef with the onion and garlic, drain any excess grease. Season with salt and pepper. Stir in the marinara. Remove from the heat and set aside. • In a separate medium mixing bowl, mix together the ricotta, eggs, Italian seasoning, garlic, and 1 cup of the parmesan cheese. • In a large 9x13 casserole or baking dish, layer half of the meat mixture in the bottom. layer all of the ricotta mixture on top. • Now the rest of the meat mixture goes on top of the ricotta mixture • Finish off by sprinkling the mozzarella and the remaining ½ cup of parmesan. • Bake in the pre-heated oven for 30 minutes. Remove from oven and let rest for 10 minutes before serving. Notes • Tips for the best low carb lasagna • Double the recipe for 2 keto lasagnas and freeze one of them for later. (freezing instructions below) • Add some fresh basil in the sauce to perk up the flavor. • Add in slices of provolone cheese for even more cheesy goodness! • Use one of the noodle options above for more familiarity and structure. Freezing instructions: If you want to freeze the whole lasagna, assemble it in a foil 9x13 baking pan and then wrap tightly with foil. Place in the freezer and keep frozen for up to 2 months. When you are ready to serve it, remove it from the freezer and bake in the oven until the internal temperature reaches 165F. Servings: 8 Nutrition per serving Calories: 568 | Carbohydrates: 9g | Protein: 41g | Fat: 41g | Fiber: 1g Nutrition is provided as a courtesy only. Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
I just made a similar version of this but I had leftover pulled pork so I used that in place of the beef. In place of noodles I used large slices of large mushrooms and onions that I roasted in the oven first. Sprinkled each layer with Italian seasoning. Hubby loved it. I had cauliflower rice with mine.
Ingredients
• 1 Pound Ground Mild Italian Sausage
• 1 Pound Ground Beef
• 1/2 Cup diced onion
• 1 teaspoon minced garlic
• kosher salt and pepper
• 124 ounce sugar free Jar Marinara
• 15 Ounces Ricotta cheese
• 2 large eggs
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon minced garlic
• 2 Cups shredded Mozzarella cheese
• 11/2 Cups Shredded Parmesan
Cheese, divided
Instructions
• Preheat the oven to 375F
• In a large pot over medium high heat, brown and crumble the sausage and ground beef with the onion and garlic, drain any excess grease.
Season with salt and pepper. Stir in the marinara. Remove from the heat and set aside.
• In a separate medium mixing bowl, mix together the ricotta, eggs, Italian seasoning, garlic, and 1 cup of the parmesan cheese.
• In a large 9x13 casserole or baking dish, layer half of the meat mixture in the bottom. layer all of the ricotta mixture on top.
• Now the rest of the meat mixture goes on top of the ricotta mixture
• Finish off by sprinkling the mozzarella and the remaining ½ cup of parmesan.
• Bake in the pre-heated oven for 30 minutes. Remove from oven and let rest for 10 minutes before serving.
Notes
• Tips for the best low carb lasagna
• Double the recipe for 2 keto lasagnas and freeze one of them for later. (freezing instructions below)
• Add some fresh basil in the sauce to perk up the flavor.
• Add in slices of provolone cheese for even more cheesy goodness!
• Use one of the noodle options above for more familiarity and structure.
Freezing instructions: If you want to freeze the whole lasagna, assemble it in a foil 9x13 baking pan and then wrap tightly with foil. Place in the freezer and keep frozen for up to 2 months. When you are ready to serve it, remove it from the freezer and bake in the oven until the internal temperature reaches 165F.
Servings: 8
Nutrition per serving
Calories: 568 | Carbohydrates: 9g |
Protein: 41g | Fat: 41g | Fiber: 1g
Nutrition is provided as a courtesy only.
Please re-calculate on your own with the ingredients and amounts you used for the most accurate data
Looks delicious 😋
I just made a similar version of this but I had leftover pulled pork so I used that in place of the beef. In place of noodles I used large slices of large mushrooms and onions that I roasted in the oven first. Sprinkled each layer with Italian seasoning. Hubby loved it. I had cauliflower rice with mine.
This recipe is a Keeper, I go back to it when I want to pull out a lasagna. Everybody likes it!
I'm definitely all about the zucchini slices, and sliced turkey deli meat