KETO NO NOODLE LASAGNA RECIPE
Craving lasagna on keto? See how to make lasagna without noodles in just 10 minutes. This keto no noodle lasagna recipe has all the same hearty, satisfying flavors, with only 5 ingredients.
Provided by Lisa MarcAurele
Categories Main Course
Time 40m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 355 kcal, Carbohydrate 6 g, Protein 24 g, Fat 25 g, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
KETO LASAGNA (LOW-CARB, NO NOODLES, GLUTEN-FREE)
Turkey breast lunch meat stands in for the noodles in this Keto Lasagna, which also prevents it from the usual watery problem of low-carb lasagna that relies on eggplant or zucchini instead of noodles.
Time 1h30m
Yield Serves 12
Number Of Ingredients 10
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.
NO NOODLES CHICKEN LASAGNA
Make and share this No Noodles Chicken Lasagna recipe from Food.com.
Provided by A Dash Of Love
Categories One Dish Meal
Time 1h10m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 15
Steps:
- 1 Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted.
- Preheat oven to broil chicken.
- 2 Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer.
- 3 Place a chicken breast half on cutting board. Cut through the center length wise almost all the way though breast. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3 halves.
- 4 Put the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side.Set aside.
- Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside.
- 5 Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper.
- In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce.
- 6 Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.Then Marinara sauce,EggPlant,sauce and chicken on top.
- 7 Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes
- Hashtags: #Eggplant, #Casserole, #casseroles, #lasagna, #gluten-free, #low-fat, #diet, #chicken, #Italian.
Nutrition Facts : Calories 444.1, Fat 12.7, SaturatedFat 4.1, Cholesterol 56.9, Sodium 1503.2, Carbohydrate 50.9, Fiber 11.9, Sugar 30.8, Protein 32
KETO LASAGNA
Make and share this Keto Lasagna recipe from Food.com.
Provided by Arlyn Osborne
Categories < 4 Hours
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 691.5, Fat 38.5, SaturatedFat 17.4, Cholesterol 195.2, Sodium 1616.4, Carbohydrate 32.1, Fiber 5.3, Sugar 21.3, Protein 53.3
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