This Keto Lasagna Bake trench the noodles, and it's so straightforward, you'll wonder why you didn't attempt it sooner. Now and then basic is ideal, and that is actually what this formula is!
At the point when I consider my preferred things about lasagna, obviously my mind meanders to the gooey mozzarella, the velvety ricotta, the appetizing marinara and the consummately prepared meat.
Now and again noodle substitutions are a great thought, as in my Low Carb Taco Cabbage Skillet or my Keto Cheeseburger Helper plans. The cabbage is a nutritious option that includes a decent surface.
Same with my Easy Keto Lasagna, a white sauce lasagna that utilizations cauliflower as the "noodle" layer. It's a piece time concentrated, however it is yummy!
In any case, in some cases it's simpler to discard the noodles for a similarly filling supper that eats increasingly like a meal.
Note: If you can't discard the noodles, certainly look at this formula for low carb lasagna, it's extremely scrumptious!
- 1 lb Ground Beef
- 1/2 lb Italian Sausage
- 1/4 cup chopped white onion
- 1 1/2 cup Marinara Sauce
- 3/4 tsp Garlic Powder, divided
- 1 tsp Oregano, divided
- 1/2 cup Ricotta Cheese
- 1 cup Shredded Mozzarella, divided
- 2/3 cup Parmesan Cheese, divided
- Chopped parsley, for garnish (optional)
- Preheat the oven to 400 degrees.
- In a 12-inch cast iron skillet (or other oven safe equivalent), brown the ground beef and ground sausage together over medium heat on the stovetop until no pink remains (about 15 minutes). Drain the excess fat and return to heat.
- Add the onion to the pan and saute with meat until it begins to soften, 3-5 minutes. Pour the sauce, 1/2 tsp oregano and 1/2 tsp garlic powder into the pan with the meat sauce and allow to simmer for 5 minutes.
- In a medium bowl, mix the ricotta, 1/2 cup of mozzarella, and 1/3 cup of the Parmesan. Add a bit of salt and pepper to taste and add the remaining oregano and garlic powder to the cheese mixture and fold until completely combined.
- Turn off the heat and spread the meat around the pan until it's an even layer. Place spoonfuls of the cheese mixture around the pan, pushing them down a bit with your spoon to the bottom of the pan.
- Sprinkle the top with the remaining mozzarella and Parmesan. Bake for 20 minutes until bubbling and the top begins to turn golden. Garnish with chopped parsley, if desired. Serve warm.
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