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Keto Lasagna

This is not your Nonna’s pasta. It’s very simple. I’ll get to a true lasagna, with homemade Bolognese and Bechamel one of these days! But for now… Mangia! Our version of Keto Lasagna!

Print Recipe

Ingredients Method

Ingredients

1 lb ground beef or Italian sausage
2 cups ricotta cheese
2 cups shredded mozzarella
1/2 cup Parmesan, grated
2 cups marinara sauce (low sugar)
2 eggs
Ketonia pasta sheets or zucchini as noodle substitute
Salt, pepper, Italian seasoning to taste

Method

Preheat oven to 375 degrees F.
Brown ground beef, season with Italian seasoning, salt, and pepper. Drain fat. Mix in marinara sauce.
Combine ricotta, eggs, half the Parmesan, salt, and pepper.
Layer in a 9×13 baking dish: meat sauce, pasta sheets, ricotta mixture, mozzarella. Repeat layers.
Top with remaining mozzarella and Parmesan.
Cover with foil and bake 40 minutes. Remove foil and bake 15 more minutes until bubbly and browned.
Let rest 15 minutes before serving.

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