Keto Meat Lasagna
About This Recipe
The Keto Keto Meat Lasagna is a quintessential Mediterranean, Italian, European staple that cleverly meshes into a low-carb, high-fat ketogenic lifestyle. This Lasagna is reimagined without any guilt-ridden pasta, replaced by layers of creamy melted cheese and perfectly seasoned ground beef. The depth of flavors from the blend of Italian and garlic seasoning combined with onion powder gives a unique punch to this low-carb delicacy. The dish strikes an exceptional balance of taste, texture, and wellness. Its overall profile remains rich, warming, and utterly satisfying, while aligning seamlessly with your keto goals.
If you’ve been using your keto mobile app to track your intake, you’ll find this recipe to be a delightful addition to your menu. The softness of the cream and mozzarella cheese contrasts beautifully with the lean ground beef, providing a luscious creamy texture in every bite. Envision havings strands of melted mozzarella complemented by the tangy sweetness of the Marinara Sauce. The robust flavors, the velvety textures, and the ease of preparation make the Keto Keto Meat Lasagna an undeniable crowd-pleaser.
Moving away from boring diet restrictions, the Keto Keto Meat Lasagna takes you on a culinary journey to the heart of Mediterranean cuisine, all while keeping you within the bounds of your healthy lifestyle. It continues to be faithful to the deliciousness that is characteristic of Italian and European cooking, yet innovative in its healthy avatar. So, navigate away from your keto mobile app for a while, preheat your oven, gather these easily available ingredients, and create a feast that satiates not just your palate, but also your wellness goals.
Ingredients
Directions
The noodles can be prepared in advance.
Preheat oven to 375° Line a 9×13 baking dish with parchment paper.
In a large mixing bowl, using a hand mixer, cream together cream cheese and eggs.
Next, add Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Mix until all ingredients are well combined.
Using a rubber spatula, fold in mozzarella cheese and mix until well incorporated.
Spread the mixture into the baking dish, forming a nice even layer.
Bake on the middle rack for 20-25 minutes.
When the “noodles” are done baking, cool in the fridge for about 20 minutes and then cut into thirds. This makes three perfectly sized “noodle” layers for a loaf pan.
In a large skillet over medium-high heat, combine ground beef, minced onion, oregano, garlic powder, dried basil and a pinch of salt. Cook until the meat is browned.
Drain excess fat from pan and add ¾ cup marinara sauce to meat. Reduce heat to low and simmer for 10 minutes.
Pour ¼ cup marinara sauce into bottom of loaf pan. Top with the first “noodle” layer.
Layer a third of the ground beef mixture. Top with ¼ cup mozzarella cheese and 3 tbsp. ricotta cheese, and cover with another “noodle” layer. Repeat these steps.
Cover the top “noodle” layer with remaining ground beef, and mozzarella cheese. Sprinkle Italian seasoning over top. Bake for 20 minutes.
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