KETO LASAGNA

I have tried many variations of keto lasagnas in my 7+ years of living this lifestyle. It can take a lot of work to get some of them to not be watery (zucchini noodles!) or too dry (tomato paste base versus sauce.) And some of the simpler varieties, like using sliced lunch meat as the layers, can bring with them preservatives and other ingredients you may want to avoid. With this recipe I feel like I streamlined the noodle preparation and found a nice balance that brings you a hearty meal that truly feels like a delicious Italian dinner!

The base recipe for the noodles is one created by the incredibly creative Indigo Nili and you can check out her website here! My spin on it saves you a lot of time standing over a skillet!

Ingredients:

• 9 Tbsp (45g) Dried Egg White Powder

• 3 Tbsp (30g) Beef Gelatin Powder

• 3/4 Cup plus 3 Tbsp Water

• 8oz Heavy Cream

• 2 Cups Rao’s Marinara (or similar prepared sauce)

• 2oz Cream Cheese

• 6 Tbsp Grated Parmesan

• 6oz Grated Mozzarella, preferably hand grated

• 4 Slices Provolone Cheese

• 16 oz 90% lean Ground Beef

• 1 Tbsp Avocado Oil

• 1 tsp black pepper

• 1 tsp garlic powder

• 1/2 Tbsp Italian Seasoning

• Salt to taste

Recipe Steps:

Let’s make the noodles!

1. Preheat the oven to 350 degrees.

2. Line a medium cookie sheet with parchment paper. I used a 15x11 pan.

3. Place water in a mixing bowl and sprinkle the gelatin over. Let sit for a minute.

4. Add egg white powder, garlic powder and Italian season to bowl and whisk until fully combined and frothy.

5. Spread mix on sheet in an even layer. Bake for 5 mins.

6. Allow to cool for 15 min.

7. Use a pizza cutter or knife and slice into five 3 inch strips. Remove from the parchment paper and place aside. Having a traditional lasagna noodle shape will make coverage of the layers easy!

On to two sauces!

1. First, heat the avocado oil in a saute pan and cook the ground beef until just browned.

2. Add 1.5 cups of marinara cook together for 5 min over medium high heat.

3. Taste sauce and adjust salt if desired. Set aside.

4. In a sauce pan bring heavy cream to a simmer and then add the cream cheese and 3 Tbsp of parmesan.

5. Continue to cook until sauce thickens. It will reduce by 1/4. Set aside.

Build your lasagna!

1. Preheat oven to 350 degrees.

2. Using a square baking dish, place 1/4 cup remaining marinara on the bottom.

3. Measure and cut noodles to make a solid bottom layer.

4. Add 1/2 of your meat mixture and spread evenly. Top this with 1/2 of your mozzarella.

5. Next add half of your cream sauce and spread evenly.

6. Repeat with a second layer of noodles and meat sauce, then add your provolone.

7. Top with remaining 1/2 of cream sauce.

8. Arrange remaining noodle layer and top with remaining 1/4 cup marinara.

9. Top with remaining mozzarella and parmesan, and a sprinkle of Italian seasoning.

10. Bake for 40-45 min until lasagna is bubbling and the cheese is browned.

11. If you like your top layer really crispy, this is a great time to pop it under a broiler for 5 minutes to finish.

12. Remove from oven and let rest for 15 minutes to set up.

13. Slice and serve!!

Macronutrients and servings:

• Makes 6 servings

• Calories: 610

• Protein: 43g

• Fat: 46g

• Carbs: 5g

NOTES: If you use a different type of beef or sauce, the macros will be different. You can substitute Egglife Egg Wraps for the noodle layers too if you want a really easy substitute but honestly, the price of the ingredients here versus the amount of wraps you get in a package can make repeating the recipe pretty pricey!