KETO LASAGNA WITH MEATZA LAYERS
A keto lasagna for meat lovers! Rather than try to sneak in a vegetable for the pasta layer, meatza slices are used in this low carb casserole.
I’ve been eating a lot less dairy these days. I did go a couple months without any, but gave in over the holidays. I’m blaming the low carb tiramisu.
Another one of my weaknesses is cheese. The alternatives aren’t that great so you really need the real thing.
I haven’t made the pumpkin lasagna in a while. But, I really love that it uses pumpkin instead of tomato. It’s a nice change from the regular low carb marinara sauce.
To get the right thickness for the meatza, you’ll want to bake them in two 9×13 baking pans or a large sheet pan.
Most keto lasagna recipes add the parmesan cheese in with the ricotta and egg. But, I decided to mix it into the low carb marinara sauce instead.
Ingredients
Instructions
for full instruction please see : lowcarbyum.com
I’ve been eating a lot less dairy these days. I did go a couple months without any, but gave in over the holidays. I’m blaming the low carb tiramisu.
Another one of my weaknesses is cheese. The alternatives aren’t that great so you really need the real thing.
I haven’t made the pumpkin lasagna in a while. But, I really love that it uses pumpkin instead of tomato. It’s a nice change from the regular low carb marinara sauce.
To get the right thickness for the meatza, you’ll want to bake them in two 9×13 baking pans or a large sheet pan.
Most keto lasagna recipes add the parmesan cheese in with the ricotta and egg. But, I decided to mix it into the low carb marinara sauce instead.
Ingredients
- MEATZA INGREDIENTS :
- 2 Pounds Ground Lean Beef
- 1 Egg yolk beaten
- ½ Cup Parmesan
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 2 Teaspoon Ground Sage
- 1 Teaspoon Ground Oregano
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Chili Powder more or less depending on your heat tolerance
- Salt and Ground Black Pepper to taste
- LASAGNA INGREDIENTS :
- Meatza
- 2 to 2 ½ Cups Marinara Sauce
- 10 Ounces Spinach
- 2 Egg yolks beaten
- 1 Cup Ricotta
- 2 Cups Freshly Grated Mozzarella Cheese
- ½ Cup Parmesan
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Ground Black Pepper
- 1 Tablespoon Olive Oil
- Fresh Parsley for garnishing
- US Customary - Metric
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Instructions
- In a small container, mix onion powder, garlic powder, sage, oregano, thyme and chili powder. Reserve ½ teaspoon for marinara sauce.
- Place ground beef in a large platter or large bowl and mix in seasoning. Sprinkle parmesan and beaten egg yolk. Mix well.
- Line two 9x13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon.
- 4) In a preheated oven of 450°F, bake ground beef for 7 to 12 minutes or just until browned. Drain oil and slice to fit lasagna container.
- ...........................
for full instruction please see : lowcarbyum.com
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