Keto Lasagna

This lasagna skips out on the carb-heavy noodles and uses deli meat instead! So satisfying and filling and it tastes like a traditional lasagna!

Course Beef

Cuisine Italian

Keyword lasagna, low carb, pasta

Prep Time 15

Cook Time 35

Additional Time 10

Total Time 1

Servings servings

Calories 509kcal

Author Karly Campbell

Equipment

Ingredients

1 pound ground beef
½ cup minced onion
24 ounces marinara sauce such as Rao’s
8 ounces chicken deli meat
15 ounces ricotta cheese
1 large egg
¼ cup shredded Parmesan
3 cloves garlic minced
3 tablespoons minced fresh parsley
2 cups shredded mozzarella

Instructions

Preheat oven to 350 degrees.
Add the ground beef to a skillet over medium heat. Crumble the meat as it cooks. Once meat is about halfway through cooking, add the onion and continue cooking until meat is cooked through. Drain grease and return to the pan.
Add the marinara to the beef and stir to combine. Spoon 1 cup of the meat sauce into the bottom of a 9x13 baking dish to coat the bottom.
Place a single layer of deli meat over the meat sauce.
Add the ricotta cheese, egg, Parmesan, garlic, and parsley to a small bowl and stir to combine.
Spread 1/2 of the ricotta mixture over the deli meat. Top with a ⅓ of the remaining meat sauce. Top with ⅓ of the mozzarella. Repeat layer once.
Create a third layer of deli meat, meat sauce, and mozzarella.
Cover dish tightly with foil and bake for 20 minutes. Remove foil and bake for 15 more minutes.
Let set 10 minutes before slicing and serving. Sprinkle with additional parsely before serving, if desired.

Video

Notes

The nutrition information is based on 6 servings. This is very hearty and filling and could easily serve 8 with a side salad and some veggies. Macros based on 8 servings would be 382 cal, 25g fat, 31g protein, 6g carbs, 1g fiber, and 5 net carbs.

Nutrition