Keto Lasagna
Tastes just like the real thing!
Prep Time: 20 minutes minutes
Cook Time: 45 minutes minutes
Resting Time: 10 minutes minutes
Total Time: 1 hour hour 15 minutes minutes
Course: Dinner
Cuisine: American, Italian
Keyword: zucchini
Servings: 8 Servings
Calories: 457kcal
- 1 Pound Ground Beef
- 50 Grams Onion chopped
- 520 Grams Ricotta 2 cups
- 210 Grams Cottage Cheese 1 cup
- 1 Medium Egg
- 230 Grams Raos Marinara Sauce
- 32 Grams Grated Parmesan ¼ cup
- 300 Grams Deli Chicken Sandwich Sliced
- 90 Grams Mozzarella Shredded – (2) ¼ cup and (1) ½ cup reserved
Preheat oven to 350°.
Place burger in a skillet over medium-high heat and cook until browned.
Add chopped onion to the pan and saute for 5 minutes until clear.
Drain excess fat from the pan.
Add the Raos marinara sauce and mix together.
Reduce heat to low and simmer for 10 minutes.
Meanwhile mix together ricotta, cottage cheese, egg, and ¼ cup of the parmesan cheese.
Add a very thin layer of the sauce mixture to the bottom of your pan.
Next, add a single layer of deli chicken to create a base.
Next, add ⅓ of the burger mixture evenly.
Then ½ of the ricotta mixture.
Cover this evenly with ¼ cup of the mozzarella.
Repeat these layers until all ingredients are used finishing with a top layer of sauce.
Use the remaining 1/2 cup of mozzarella and ¼ cup of parmesan cheese to cover the top of the keto lasagna.
Bake covered for 45 minutes.
Remove cover and bake an additional 15 minutes until the cheese is bubbly and starts to brown slightly.
Remove from oven and let stand for 10-15 minutes before serving.
Calories: 457kcal | Carbohydrates: 9g | Protein: 33g | Fat: 31g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 1019mg | Potassium: 424mg | Fiber: 1g | Sugar: 5g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 277mg | Iron: 2mg
