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Keto Dish Meat Lasagna

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Keto Dish Meat Lasagna

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Keto Dish Meat Lasagna

Keto Dish Meat Lasagna

Keto Dish Meat Lasagna. Lasagna is one of the most famous dishes of Italian cuisine, and depends in its preparation on the béchamel mainly, and the word lasagna means “cooking pot” in Greek, and some attribute this dish to English, but this is not true according to historical references talked about this famous dish and confirmed the proportion of Italians, and perhaps the advantages Any recipe of lasagna that anyone who wants to prepare it will have a wide range of options to prepare the sauce preferred.

Ingredients for Keto Dish Meat Lasagna

Sauce

  • 1 14.5 ounce can Rotel
  • 1 8 oz can tomato sauce
  • 3 tablespoons tomato paste
  • 3/4 cup – 1 cup water (your preference on consistency)
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon Himalayan Sea Salt
  • 1/2 teaspoon black pepper

Noodles

  • 3 cups shredded mozzarella cheese
  • 6 ounces cream cheese
  • 4 large eggs
  • 1 tablespoon Italian seasoning

The Rest

  • 1 pound ground beef
  • 1 pound ground sausage
  • 2 tablespoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 1/2 cup shredded mozzarella cheese, divided
  • 1 cup ricotta cheese, divided

Sauce

Add fire-roasted tomatoes, tomato sauce and tomato paste to a food processor. Blend for 15 seconds to get rid of chunks.

Add tomato mixture, water, Italian seasoning, garlic powder, onion powder, salt and pepper to a medium saucepan.

Mix well and simmer for 15-20 minutes (or however long you want/need).

Set aside when done

Noodles

Preheat oven to 350 degrees and line 2 13×9 baking sheets with parchment paper.

Then layer 1/3 of the meat sauce, followed by 1/2 cup Mozzarella cheese.

Melt Mozzarella cheese and cream cheese in a microwave-safe bowl.

In a small bowl, add eggs and Italian seasoning. Beat with a fork.

Add egg mixture to cheese mixture.

With CLEAN hands, continually squish the dough between your fingers until WELL blended. Don’t worry – it will get there!

Split the dough into 2 equal parts.

On each prepared baking sheet, spread mixture out to approximately 12×8. Meaning, you don’t need to go all the way to the edges.

Bake for 25-30 minutes until lightly golden brown.

Let cool for about 10 minute and then cut each sheet into 8×8 and 8×4 chunks. So you’ll just make one cut around the 4 inch mark and that will make the 2 perfect size sheets. You may end up trimming the edges when it is time to put it in the baking dish. I always do!

Set aside when done.

Meat Mixture

In a large pan, combine the ground beef, ground sausage, Italian seasoning, garlic powder, and onion powder. Cook over medium-high heat until meat is fully cooked.

Drain excess grease and add 2 cups (not the whole batch) of marinara sauce to the pan with the meat. Reduce heat and simmer for 10 minutes.

Save the remaining sauce.

Putting it all together

Spray a deep dish 8×8 baking dish with Avocado oil or olive oil.

Place the first noodle in the dish. Use one of the larger 8×8 pieces.

On top of the noodle layer, add 1/3 cup ricotta cheese and spread evenly.

Next place the 2 noodles that are 8×4 side by side and repeat the exact layers (noodle, ricotta, meat layer, Mozzarella).

Finally, place the remaining noodle, add ricotta and meat sauce.

Add remaining sauce on top of meat layer.

Finally top with last 1/2 cup of Mozzarella cheese.

Sprinkle with oregano (if desired).

Bake at 350 for 20 minutes, then raise temperature to 375 and bake for 10 more minutes.

Let sit for a few minutes before serving.

NURITIONS:

 

Calories 557kcal
Fat 42g
Carbohydrates 9g
Proteins 38g

 

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