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Easy Keto Recipe Meat Lasagna

This recipe is from  Craveable Keto Cookbook which is my favorite keto cookbook at the moment.  I want to quote the commentary from the beginning of this recipe in the book because, well, its perfect!

"..for every person who buys this book but doesn't make this recipe, a shelter pup doesn't get adopted."

It's that good.

Pre keto (and pre gluten-free) I used to love lasagna.  it was a comfort food for me.  When I went gluten-free I stopped eating lasagna altogether.  I don't know if it is because I couldn't find a suitable gluten-free noodle replacement or just didn't take the time to find one.

In either case, it had been a few years since I've enjoyed a good lasagna.

When I came across this recipe and thought about all the shelter pups (I have 3 rescue dogs) I just couldn't pass it up!

I worried about the texture of the "noodles".  A worry that turned out not to the worth the time it took to be worried!  The "noodles" amazingly had the same texture as a regular cooked lasagna noodle.

All the spices and herbs in this recipe and in the sauce recipe just come together perfectly.

This is a little more time intensive than some of my other recipes, but as usual, it is more than worth it.  So set aside about 90 minutes and get to work!

Let's get down to it!  I only changed a few super duper minor things.  This recipe and cookbook are divine!!!

Ingredients:

Noodles

Filling

The fun part:

Ok, are you ready?  First, I'm going to plug The Craveable Keto cookbook again because it's awesome!   GO buy it!

Preheat oven to 375 degrees and line a 13x9 baking dish with parchment paper.

Using a hand mixer, combine softened cream cheese and eggs in a large bowl.  My cream cheese wasn't fully softened so it was a little chunky but it turned out just fine.

Add parmesan cheese, Italian seasoning garlic powder, and onion powder to the large bowl mixture.   Mix well.

Fold in mozzarella cheese with a spatula.

Spread mixture on lined baking dish evenly.

Bake on middle rack for 20-25 minutes (I did 25) until golden brown.

Let cool in the fridge for about 20 minutes and then cut crosswise into thirds.  This will give you the perfect size "noodles" for a 8.5 x 4.5 inch loaf pan.

Filling

In a large pan, combine the ground beef, dried minced onions, basil, oregano, and garlic powder and cook over medium-high heat.  Cook until meat is fully cooked and browned.

Drain excess grease and add 1 cup of marinara sauce to the pan with meat.  Reduce heat and simmer for 10 minutes.

Putting it all together

Put 1/4 cup of marinara sauce into the 8.5 x 4.5 loaf pan and place the first noodle layer on top.

Then layer 1/3 of the meat sauce on top of the noodle.  Followed by 3 Tablespoons of ricotta cheese and 1/4 cup of mozzarella cheese.  Add another noodle layer and follow these steps once more to create 2 full layers.

Add last noodle and then the last of the meat sauce.  Spread the last 1/4 cup of marinara sauce over the meat sauce and cover with last 1/4 cup of mozzarella cheese.

Sprinkle the Italian season on top for seasoning.

Just look at this side view of how thick and yummy this looks!

Bake for about 20 minutes.  You are supposed to let it rest for 10 minutes before serving (although we only waited about 5).


I would like to give recipe credit the Craveable Keto Cookbook.  That is where I got my inspiration.  It is an amazing cookbook.  It can be found here on Amazon.

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