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!
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Instructions
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.
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!
Nutrition Facts
Keto Lasagna
Serving Size
1 piece
Amount per Serving
Calories
596.25
% Daily Value*
Fat
43.92
g
68
%
Sodium
1103.45
mg
48
%
Carbohydrates
12.33
g
4
%
Fiber
6
g
25
%
Sugar
3.37
g
4
%
Protein
39.52
g
79
%
Iron
2.71
mg
15
%
Net Carbs
6
G
* Percent Daily Values are based on a 2000 calorie diet.