Keto Lasagna
Rich and Hearty low carb lasagna perfect for when Italian food cravings come in!
Servings 4 servings
Calories 339kcal
Equipment
- 6 inch cast iron skillet
Ingredients
- 3/4 cup Ricotta Cheese
- 1/4 cup Parmesan cheese
- 1/3 cup Shredded mozzarella cheese
- 1 Large Egg
- 2 cloves garlic
- 1 cup 80% lean ground beef (cooked)
- 1/2 cup tomato sauce
- 1/2 tsp Pink Himalayan Salt
- 1/2 tsp pepper
- 1/2 tbsp coconut oil
- 1 large zucchini
Instructions
- Add coconut oil to a medium high heat pan and cook the ground beef. Add the tomato sauce to the ground beef and combine. Set aside.
- Using a mandolin slicer, slice the zucchini into as many thin slices as possible and set aside.
- Add the ricotta, Parmesan, garlic cloves, salt, pepper, and egg to a processor and blend until fully combined.
- In an oven safe skillet or casserole dish, make the first layer of ground beef.
- Next top with two layers of the zucchini criss crossing each other.
- Add a generous layer of the ricotta mixture.
- Sprinkle on some of the shredded mozzarella.
- Repeat this a second time (we made two full layers in our 6 inch skillet). The last layer should be mozzarella cheese on top.
- Bake in a 350 degree oven for 30 minutes or until cheese is browned.
Nutrition
Calories: 339kcal | Carbohydrates: 7g | Protein: 23g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 124mg | Sodium: 713mg | Potassium: 538mg | Fiber: 1g | Sugar: 4g | Vitamin A: 679IU | Vitamin C: 17mg | Calcium: 254mg | Iron: 2mg