Keto Lasagna Food

KETO LASAGNA

Steps:

• Preheat oven to 350 degrees F and spray a 9x13 inch baking dish with nonstick spray.
• Use a mandolin to cut the zucchini into strips, about 1 cm thick. Add the strips to a colander and toss with 1 teaspoon of salt. Let drain for 10 minutes. Layer the zucchini strips between layered sheets of paper towels on a baking sheet. Let dry while you make the filling.
• Heat 1 tablespoon of olive oil in a skillet over medium heat. Add onions, garlic and Italian seasoning and cook until translucent, about 7-10 minutes.
• Add ground beef and and cook until browned, breaking up with a wooden spoon. Drain any fat and season with salt and pepper. Stir in 2 cups of the marinara sauce and remove from heat.
• Add cottage cheese, 2 cups mozzarella, eggs, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a bowl and stir to combine.
• Spread about 3/4 cup of meat sauce into the bottom of the baking dish. Add a layer of zucchini strips to cover the entire area, slightly overlapping. Spread over 3/4 cup of the cottage cheese mixture. Repeat four more times, ending with the cottage cheese layer.
• Spread the remaining marina sauce over the top and sprinkle with remaining shredded mozzarella. Cover tightly with aluminum foil. Place the dish on top of a baking sheet and bake for 30 minutes.
• Uncover and bake another 25-30 minutes, or until cheese is bubbly and browned.
• Let cool 10 minutes. Garnish with chopped parsley before serving.

KETO LASAGNA WITH ZUCCHINI NOODLES [RECIPE]

Steps:

• Preheat oven to 350 degrees F. Peel zucchini into strips and leave out the seedy core. Salt and let sit for 15 minutes and blot with paper towels.
• Brown ground beef in pan and add marinara. Season well with salt and pepper.
• Layer into a small casserole dish: meat, zucchini, ricotta, meat, zucchini, ricotta, mozzarella.
• Cover with foil and bake for 30 minutes. Broil uncovered for 2-3 minutes to brown the top.

KETO LASAGNA

Steps:

• Preheat your oven to 350 degrees F. Lightly grease a square 8-inch baking dish.
• Defrost the spinach in the microwave. Drain thoroughly by transferring the thawed spinach to a colander and pressing on it repeatedly with the back of a large spoon to extract as much liquid as possible. Set aside.
• Heat the olive oil in a large skillet over medium-high heat, about 3 minutes. Add the beef, onion, and 1/2 teaspoon of kosher salt. Cook, using a wooden spoon to stir and to break up the ground beef into small chunks, until the onion is soft and the meat is browned, 5-7 minutes.
• Drain the beef mixture, then return it to the skillet. Add the garlic and cook, stirring, for 30 seconds, then mix in the marinara sauce. Turn the heat off.
• Place the cream cheese in a medium microwave-safe bowl and heat for 40 seconds to soften. With a fork, stir it until smooth and creamy. Add the egg, the black pepper, and the remaining 1/2 teaspoon of kosher salt and keep stirring the mixture until very smooth. With a spatula, add the drained spinach and mix to blend everything together. Mix well.
• Spread the spinach mixture evenly on the bottom of the prepared baking dish. Top with the meat mixture. Sprinkle the mozzarella on top. Bake the lasagna until the cheese is bubbly and lightly browned, about 30 minutes. Let stand for ten minutes before cutting and serving.

EASY KETO LASAGNA

Steps:

• Preheat the oven to 375°F.
• In a large skillet set over medium-heat, heat 3 tablespoons of olive oil.
• Add the onion, garlic and red pepper flakes and cook, until the onion and garlic are translucent.
• Add the ground beef and cook, until brown.
• Add the crushed tomatoes, tomato paste, and water.
• Next add the oregano, basil, and salt. Allow the meat sauce to cook and reduce until sauce has thickened. Set the sauce aside.
• To make your filling mix the ricotta cheese, ½ cup mozzarella cheese, ½ cup of parmesan cheese. Next add the egg and dash of nutmeg and combine well.
• Slice the zucchini lengthwise into thin strips, about 1/8 inch thick.
• Place the zucchini on two layers of paper towels and sprinkle lightly with sea salt.
• Allow the zucchini to sit on the paper towels for at least for 10 minutes. This step will remove some of the extra moisture out of your zucchini so that it does make your Keto Lasagna watery once baked.
• Put 5 or 6 zucchini slices, overlapping slightly, in the bottom of an 8 x 8-inch baking dish. Add 1 cup of the sauce, next with 1/4 cup of the ricotta mixture. Repeat the layers twice.
• Top with the remaining cup of mozzarella cheese. Lastly, sprinkle the Parmesan cheese.
• Bake for 50 to 60 minutes, or until the keto lasagna is bubbling and the top is lightly brown. Let stand for 20 minutes before slicing and serving.

LOW CARB KETO LASAGNA

Steps:

• Brown the ground beef in a skillet over medium-high heat. Season with salt & pepper. Add additional seasoning like basil, garlic powder, or oregano if desired.
• Once the meat is cooked until no longer pink, add in the marinara sauce. Stir to combine and let simmer on low for 5 minutes. Remove from heat.
• In a casserole dish, spread a small amount of ground beef mixture on the bottom. Add a layer of chicken slices. Followed by another layer of ground beef. Top with 5 dollops of ricotta cheese and ¼ of the mozzarella cheese. Repeat the layers 2-3 times. End the layers with ground beef mixture and then remaining mozzarella cheese.
• Bake in the oven at 400 for 15 minutes or until cheese is bubbly on top.

KETO NO NOODLE LASAGNA RECIPE

Steps:

• Preheat the oven to 350 degrees F (176 degrees C).
• Season the ground beef with salt and pepper.
• Heat a large skillet over medium heat. Add the beef and cook, stirring and breaking up the meat with a wooden spoon, until browned. Drain off any excess fat.
• Transfer the beef to the bottom of a 9x9 inch baking pan.
• Spread the ricotta on top, followed by the Parmesan. Then, pour the marinara sauce over the layers and top with the mozzarella.
• Bake for 25 minutes, until the cheese on top is melted and browned.

LOW-CARB KETO LASAGNA

Steps:

• Slice the zucchini and sprinkle generously with sea salt. Place your salted zucchini on a paper towel for 30 minutes. After 30 minutes, gently wring the zucchini noodles with a paper towel one last time to extract any moisture.
• Heat 1 tablespoon of butter or fat of choice in a large skillet over medium-high heat. Crumble and brown Italian sausage. Remove from heat and let it cool.
• Preheat oven to 375℉ and coat a 9×9 baking dish with cooking spray or butter.
• Add ricotta cheese, 1 cup of mozzarella cheese, 2 tablespoons of parmesan cheese, 1 egg, coconut flour, salt, garlic, garlic powder, and pepper to a small bowl and mix until smooth. Set aside. Add Italian seasoning and red pepper flakes to a jar of marinara, stir well. Set aside.
• Add a layer of sliced zucchini to the bottom of the greased dish. Spread 1/4 cup of cheese mixture over the zucchini, sprinkle with 1/4 of the Italian sausage and then add a layer of sauce. Repeat process 3-4 times until ingredients are all gone, ending with a layer of sauce. Add remaining mozzarella cheese and sprinkle with the remaining parmesan cheese.
• Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until golden brown. Remove from oven and let sit for 5-10 minutes before serving. Sprinkle with fresh basil or oregano if desired.

MAGIC KETO LASAGNA

Steps:

• Cook down spinach in 1 tablespoon of olive oil and 2 cloves garlic until liquid evaporates.
• Stir spinach into ricotta, 2 ounces of cream cheese, egg, 2 tablespoons basil, and 2 cups of mozzarella.
• Brown sausage in 1 tablespoon of oil. Add marinara, water, remaining cream cheese, and heavy cream. Boil, whisking until smooth and thickened. Stir in remaining basil.
• Spread thin layer of meat sauce in bottom of 9x9 baking dish. Arrange 6 egg thins over meat sauce.
• Top egg thins with half of spinach and ricotta mixture. Top with ⅓ of the remaining mozzarella.
• Spoon thin layer of meat sauce over mozzarella. Sprinkle ⅓ parmesan on top.
• Repeat layers. Top with remaining mozzarella and parmesan cheese.
• Cover with foil. Bake at 425° Fahrenheit for 20 minutes. Remove foil. Bake another 10 minutes until bubbly.
• Remove from oven. Let stand at least 15 minutes. Cut into 12 equal squares and serve.

KETO ZUCCHINI LASAGNA

Steps:

• Preheat the oven to 400 degrees
• Slice the ends of the zucchini. Using a mandoline slicer, cut the zucchini into thin strips lengthwise.
• Lay the zucchini down on a plate or cutting board and a very thin layer of salt over the zucchini. Let sit for 15 minutes. Blot moisture out of zucchini afterwards.
• While zucchini is dehydrating, add olive oil to a skillet over medium heat. Add ground beef and cook for 2-3 minutes. Season with salt, pepper, Italian seasoning and anise. Continue cooking until ground beef has cooked through. Pour in 1 cup marinara sauce. Simmer for 1-2 minutes. Remove from heat and set aside.
• While ground beef is cooking, make the white sauce. In a small bowl, combine ricotta, egg, parmesan and garlic powder.
• Assemble the lasagna. Pour 1/2 cup marinara sauce in the bottom of a small casserole dish. Lay down a layer of zucchini noodles.
• Top with half the ground beef mixture. Spread half the white sauce on top. Layer half the mozzarella cheese down. Repeat the layers.
• Bake at 400 degrees for 25 to 30 minutes. Let sit for 3-5 minutes to cool before serving.

LOW-CARB KETO LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Use a vegetable peeler to create long, thin slices of zucchini, avoiding the seedy center. Lay slices on paper towels and sprinkle lightly with salt. Let sit at least 15 minutes.
• Place ground beef in a skillet over medium heat; add olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add tomato sauce, vinegar, 1 teaspoon parsley, garlic paste, basil paste, onion powder, and red pepper flakes. Cover skillet, reduce heat, and simmer sauce 15 minutes.
• Mix ricotta cheese, 1 tablespoon parsley, 1/2 teaspoon salt, and 1/4 teaspoon black pepper together in a bowl.
• Layer 1/3 of the sauce into a 9x13-inch glass baking dish. Add 1/2 the sliced zucchini and 1/2 the ricotta cheese mixture. Repeat layering another 1/3 of the sauce, remaining zucchini, remaining ricotta mixture, and remaining sauce. Top with mozzarella cheese. Coat a sheet of aluminum foil with cooking spray and cover lasagna with it, oiled-side down.
• Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue baking until bubbly and browned, 5 to 10 minutes more.

EASY KETO LASAGNA BAKE | DITCH THE NOODLES!

Steps:

• 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 teaspoon oregano and 1/2 teaspoon 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.

EASY KETO LASAGNA

Steps:

• Preheat oven to 375

KETO LASAGNA (LOW-CARB, NO NOODLES, GLUTEN-FREE)

Steps:

• Heat oven to 375F degrees. Grease a 9- by 13-inch lasagna pan or baking dish.
• In amdeium bowl, combine egg, cottage cheese, 2 cups mozzarella, 1/2 cup Parmesan, olive oil and salt (Dorothy's note: I would omit the salt because all other ingredients are salty).
• Evenly cover bottom of pan with 1 cup pasta suace. On top of sauce, create single layer of sliced turkey, slightly overlapping each piece.
• Gently spread half of cheese mixture on top of turkey. Then evenly spread half the bag of spinach on top of cheese.
• Top spinach with an even layer of 1 cup pasta suace, and the create second layer of turkey, slightly overlapping each piece as before.
• Top turkey evenly with remaining half of cheese mixture. Spread remaining spinach evenly on top of cheese.
• Add remaining turkey over spinach, slightly overlapping each piece. Top the turkey layer with remaining pasta sauce. Evenly spread remaining 1 cup mozzarella and 1/2 cup Parmesan on top of pasta sauce. Sprinkle parsley on top of lasagna.
• Cover with foil and bake 45 minutes. Let cool 30 minutes covered, then cut and serve.
• Serves 12.

KETO LASAGNA

Steps:

• Preheat oven to 350 degrees.
• Add the ground beef to a skillet over medium heat. Crumble the meat as it cooks. Once meat is about halfway through cooking, add the onion and continue cooking until meat is cooked through. Drain grease and return to the pan.
• Add the marinara to the beef and stir to combine. Spoon 1 cup of the meat sauce into the bottom of a 9x13 baking dish to coat the bottom.
• Place a single layer of deli meat over the meat sauce.
• Add the ricotta cheese, egg, Parmesan, garlic, and parsley to a small bowl and stir to combine.
• Spread 1/2 of the ricotta mixture over the deli meat. Top with a ⅓ of the remaining meat sauce. Top with ⅓ of the mozzarella. Repeat layer once.
• Create a third layer of deli meat, meat sauce, and mozzarella.
• Cover dish tightly with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes.
• Let set 10 minutes before slicing and serving. Sprinkle with additional parsely before serving, if desired.

KETO ZUCCHINI LASAGNA (NON WATERY!)

Steps:

• Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside.
• Thinly slice the zucchini into 1/8th inch thick slices. Lay onto a flat kitchen surface and sprinkle with the salt, to draw out extra moisture. After 15 minutes, pat dry with a towel.
• In a non-stick pan, add the olive oil and place over medium heat. Add the ground beef and cook for 5 minutes, until no longer pink. Add the spaghetti sauce and Italian herbs and cook for 5 minutes, before removing from the heat.
• In a mixing bowl, whisk together the ricotta cheese, shredded tasty cheese, thawed spinach, and egg.
• Assemble the zucchini lasagna. Spread half a cup of the meat sauce on the bottom of the baking dish. Add a single layer of the zucchini, before adding ½ cup of the ricotta mixture. Sprinkle ½ cup of the mozzarella cheese on top of it. Repeat the process until all the ingredients have been used up. Top with any remaining mozzarella cheese. Cover with foil and bake for 50 minutes, removing the foil after 30 minutes.
• Remove the lasagna from the oven and rest for 10 minutes before serving.

KETO LASAGNA

Steps:

• For the Fat Head Dough: Preheat oven to 400 degrees F.
• Combine almond flour and mozzarella cheese in a microwave-safe bowl. Add in cream cheese and cook in the microwave for one minute. Stir and then cook for an additional 30 seconds in the microwave. Mix in the egg, salt, and Italian seasoning, and stir until well mixed. Shape dough into a ball and place between two pieces of parchment paper.
• Roll prepared dough very thinly on a baking sheet covered in parchment paper in a long rectangle shape about 12 inches long. Bake for 12-14 minutes at 400 degrees until slightly brown. Cut into long lasagna "noodles", and set aside.
• For the Lasagna: Lower oven temperature to 375 degrees F.
• Sauté the onion, bell pepper, and garlic with a little cooking oil in a large skillet for a few minutes until tender.
• Add both ground beef and sausage. Crumble and cook meat in the skillet. Drain any grease or liquid before proceeding with the next steps. Stir in the jar of marinara sauce.
• In a small separate bowl, stir ricotta cheese, egg, and fresh basil together.
• Start compiling lasagna in a 9x13 casserole dish by adding some of the sauce to the bottom, followed by a layer of ricotta mixture, shredded cheese, and then noodles.
• Repeat and then end with a layer of sauce and shredded cheese.
• Bake covered with foil for 25 minutes on 375 degrees. Bake for another 10 minutes uncovered. (Tip: Spray foil with non-stick spray FIRST to keep the foil from sticking to the cheese while baking.)
• Serve with additional chopped basil, if desired. Cut the casserole into 8 slices, and enjoy!

KETO LASAGNA | MADE WITH REAL LASAGNA NOODLES!

Steps:

• Preheat the oven to 180C/350F. Line a large baking sheet with parchment paper and set aside.
• In a microwave safe bowl, add your cream cheese, mozzarella cheese, and parmesan cheese, and microwave in 30 second spurts, until the cheese has mostly melted. Add the eggs and whisk together, until a smooth batter remains.
• Transfer the batter onto the lined sheet and bake for 15 minutes, until the edges are firm. Remove at let cool.
• In a non-stick pan, add some oil on medium heat. Once hot, add the onions and garlic and saute for 5 minutes. Add the ground beef and mix for 3 minutes, before adding the marinara sauce. Continue cooking for a further 5 minutes. Remove from the heat.
• Start assembling the lasagna. In an 8 x 8-inch pan, cover it completely with tin foil. Slice the keto lasagna sheets into 6 even pieces. Place two pieces on the bottom of the pan, followed by a 1/2 cup ricotta cheese, a third of the vegetarian bolognese sauce, and a 1/2 cup of the mozzarella cheese. Repeat the process until the entire lasagna is assembled.
• Place the assembled into the oven and bake for 30-35 minutes, or until the tops are golden brown and the sauce is bubbling. Remove from the oven and let cool for 5 minutes, before serving.

CROCKPOT KETO LASAGNA

Steps:

• To make the meat marinara sauce: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes, until soft.
• Add ground beef and sausage to the skillet with the onion and cook until browned, about 10 minutes.
• Add Roma tomatoes, garlic, salt, basil, parsley, and tomato paste. Stir to combine and let simmer for 30 minutes, stirring occasionally. While the meat marinara sauce is simmering, make the cottage cheese parmesan mixture.
• To make the cottage cheese parmesan mixture: In a medium bowl, mix together cottage cheese, parmesan, eggs, pepper, salt, and parsley. Set aside until ready to assemble.
• To assemble: Place about a 1/4 of the meat marinara sauce in the bottom of the slow cooker, then make a layer with cabbage leaves. Tear the cabbage leaves as needed into smaller pieces to cover the entire bottom of the slow cooker.
• Top cabbage leaves with half of the cottage cheese parmesan mixture, then half of the remaining meat marinara sauce, and then half of the shredded mozzarella. Repeat layers - cabbage, cottage cheese, marinara, mozzarella. If you have any leftover basil, you can arrange some of the leaves on top of the mozzarella.
• Place the cover on the slow cooker and cook on HIGH for 3 hours or LOW for 6 hours. Serve warm and enjoy!

KETO LASAGNA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside. Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
• Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off the heat.
• Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl. Place the meat mixture in an 8x8-inch oven-safe casserole dish. Spread the cheese mixture over the meat and sprinkle with remaining 1 cup mozzarella cheese.
• Bake until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving

ERMAHGERD-WORTHY LOW CARB INSTANT POT KETO LASAGNA

Steps:

• Slice the zucchini into 1/6 inch thick slices.
• Sprinkle the slices with salt.
• Place the slices between paper towels.
• Put a cutting board on top of the paper towels and then weigh it down with cast iron pan.
• Let it sit for minimum one hour.
• Line a 7 inch springform pan with parchment paper.
• Wrap outside of the pan in a double layer of heavy-duty foil.
• Set aside.
• In a bowl place the ricotta cheese, eggs, Parmesan, ¼ teaspoon of salt and ¼ teaspoon of black pepper.
• Mix to combine and set aside.
• Press the SAUTE button on the Instant pot and let stand until screen reads "HOT".
• Add the olive oil.
• Add the onion and cook for 2-3 minutes.
• Add the garlic and cook for 30 seconds.
• Add the ground beef and cook, breaking it up into small pieces, until no longer pink.
• Add the tomato sauce and mix to combine.
• Season to taste with salt and black pepper.
• Transfer the meat mixture into a bowl and set aside.
• Wash and dry the pot insert.
• Return the pot insert into the Instant Pot.
• Add 1 cup of water to the Instant pot.
• To assemble, spread small amount of meat sauce onto bottom of the prepared pan.
• Arrange ¼ of zucchini slices over the meat sauce.
• Spread a thin layer of meat sauce over the zucchini slices.
• Top with thin layer of ricotta mixture.
• Sprinkle with small amount of shredded mozzarella.
• Carry on alternating the zucchini slices, meat sauce, ricotta sauce and shredder mozzarella until you get to the top of the dish.
• Finish off your lasagne with a layer of meat sauce and shredded mozzarella cheese.
• Place the pan on top of the trivet.
• Place the trivet in the Instant Pot.
• Close and seal the Instant pot.
• Turn the venting knob to SEALING.
• Press the PRESSURE COOK button and check to make sure the pressure level shows as "High" on the display.
• Adjust the timer to 10 minutes.
• When finished cooking, let the pressure come down naturally.
• Remove the lasagna from the Instant pot.
• Let it rest on a cooling rack for about 10-15 minutes.
• Release the lasagna from the springform pan.
• Slice and serve.

KETO LASAGNA

Steps:

• Preheat oven to 375*
• Bring a large pot of water to a boil. Add 2 tsp salt. Cook pasta for 2 minutes. Drain. I spray my colander with vegetable spray to keep Pasta from sticking to it.
• Spoon a ¼ cup sauce on the bottom of a lasagna pan. I used an aluminum foil disposable roasting pan. Easy peasy cleanup.
• Layer with pasta, then more sauce, then mozzarella slices. Spoon ricotta on and smear it around a bit. Tear up a burrata ball and sprinkle that around.
• Repeat with remaining ingredients. I sprinkled parmesan on the top and poured a little cream over the top because I'm Keto and I CAN!!
• I happened to weigh this beast and it was almost pounds!!! I recommend placing it on a sheet pan for stability and easy cleaning up.
• Bake lasagna for an hour. Check on it periodically so the top doesn't burn. It can take as long as 1.5 hours. It's big! Let it set for 15 minutes before slicing into 12 pieces. Your welcome!