KETO LOW CARB HIGH PROTEIN LASAGNA

Is it lasagna if it doesn’t have noodles in it? I am going to say yes. I had thought of using zucchini or eggplant in this but then, truth be told, I just couldn’t be bothered. I’m sure it would taste fabulous with them.

Although I did try it with zucchini and eggplant, and it really didn’t work for me. The veggies taste a little chewy and I have a texture issue with them. But for this recipe, you’re basically making a meat layer, and a cheese layer and you’re cooking them together. That’s it.

Ingredients

• For Meat Layer
• 1 teaspoon olive oil
• 1/4 cup celery, diced
• 1/4 cup red onion, diced
• 1 pound ground beef
• 1 cup marinara sauce
• 1/2 teaspoon garlic, minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• For Cheese Layer (Mix all ingredients together in a bowl)
• 8 ounces ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 2 egg
• 1/2 teaspoon garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
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Instructions

1. Preheat oven to 350°F.
2. Heat the oil in a skillet over medium-high heat. Add the celery, onion & ground beef and cook until meat is no longer pink.
3. Add the rest of the ingredients of the meat layer and let it cook on a gentle heat. Pour into a small pie pan.
4. Meanwhile, mix up your cheese layer (saving half your mozzarella cheese) and spread it gently over the top of the meat mixture.
5. ..................................

for full instruction please see : twosleevers.com

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