Low Carb Lasagna

When you’re craving a hearty meal that is out of the Keto ordinary, what do you usually crave? Thousands of our readers requested a Keto Lasagna After a few failed tests and experimentation, we got together a Low Carb lasagna that will satisfy your longing! 

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low carb
lasangna

When you’re craving a hearty meal that is out of the Keto ordinary, what do you usually crave? Thousands of our readers requested a Keto Lasagna After a few failed tests and experimentation, we got together a Low Carb lasagna that will satisfy your longing! 

Protein

22 g

carbs

5.5 G

fat

25 G

NUTRITION FACTS

SERVINGS: 4

Calories: 329
Fat: 25g
Protein: 22g
Carbs: 5.5g
Fiber: 1.25g
Net Carbs: 4.25g

INGREDIENTS

x

3/4 cup Ricotta Cheese
1/4 cup Parmesan cheese
1/3 cup Shredded mozzarella cheese
1 Large Egg
2 cloves garlic
1 cup 80% lean ground beef (cooked)
1/2 cup tomato sauce
1/2 tsp salt
1/2 tsp pepper
1/2 tbsp coconut oil or ghee
1 large zucchini

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DIRECTIONS

READY IN: 50 MINUTES

Add coconut oil to a medium high heat pan and cook the ground beef. Add the tomato sauce to the ground beef and combine. Set aside. Using a mandolin slicer, slice the zucchini into as many thin slices as possible and set aside.

Add the ricotta, Parmesan, garlic cloves, salt, pepper, and egg to a processor and blend until fully combined. In a oven safe skillet or casserole dish first make a layer of the ground beef. Make two layers of the zucchini criss crossing.

Add a generous layer of the ricotta mixture. Sprinkle on some of the shredded mozzarella. Repeat this a second time (we made two full layers in our 6 inch skillet). Last layer should be the mozzarella cheese.

Bake in a 350 degree oven for 30 minutes or until cheese is browned.


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