Keto Lasagna Recipe

This recipe for keto lasagna uses sliced deli chicken to replace the pasta. This keeps the carb count low while adding extra protein.

Created by on August 5, 2015

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h
  • Serves: 12

Ingredients

  • 1/8 medium red onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 1 pound ground beef
  • 1 pound Italian sausage
  • 1 1/2 cups low carb pasta sauce
  • 1 ounce pepperoni, chopped
  • 12 ounces deli sliced chicken
  • 1 cup whole milk ricotta
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 teaspoon crushed red pepper flakes
  • 1/2 tablespoon dried basil
  • 2 tablespoons grated parmesan cheese
  • 3 cups shredded mozzarella

Instructions

  1. Preheat oven to 400F.
  2. In a small bowl, combine ricotta, salt, garlic powder, onion powder, parmesan, red pepper, and basil. Set aside.
  3. Heat a few tablespoons of oil in a large pan over medium heat. Add onion, garlic, and Italian seasoning to pan. Saute until onion is slightly browned and tender.
  4. Add meat to pan, removing casings from Italian sausage if needed. Cook until browned.
  5. Add tomato sauce and chopped pepperoni to meat, stirring to distribute. Lower heat, and cover the pan to simmer for 7-10 minutes, or until sauce has thickened.
  6. Cover the bottom of a greased baking dish with sliced chicken. Spread about 1/3 of the ricotta mixture on top. Add 1/3 of the meat mixture, and top with a cup of mozzarella. Repeat the sequence of layers twice more.
  7. Bake for 30-35 minutes, or until the top layer of cheese is browning and no longer bubbly.
Category: