A keto lasagna for meat lovers! Rather than try to sneak in a vegetable for the pasta layer, meatza slices are used in this low carb casserole. If you aren’t familiar with the term, it’s just another name for meat crust. Keto Lasagna With Meatza Layers!
Keto Lasagna With Meatza Layers
It’s a little more work to make the meatza as it’s prepped and baked separately. However, it’s definitely worth it as it’s a great keto sub for noodles. You could opt for a no noodle keto lasagna. But, I’ve found that those are a bit of a mess and need to be served in bowls.
For a true lasagna, you need to make it in layers. But, one of those layers doesn’t necessarily have to be a noodle. You can use a meat or vegetable instead. In fact, you don’t have time to make the meatza, simply use thin deli meat slices like turkey or chicken. There are so many options for a keto lasagna! When I made the meatza, I used a single 9×13 baking pan. However, the slices were too thick so I cut them to make them thinner.
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A keto lasagna for meat lovers! Rather than try to sneak in a vegetable for the pasta layer, meatza slices are used in this low carb casserole. If you aren’t familiar with the term, it’s just another name for meat crust. Keto Lasagna With Meatza Layers! In a small container, mix onion powder, garlic powder, sage, oregano, thyme and chili powder. Reserve ½ teaspoon for marinara sauce. Recipe can be split between two loaf pans to eat one now and save one in the freezer for later. The frozen unbaked casserole can be baked right from the freezer or thawed first to shorten baking time. Just bake at 350°F until heated throughout, about 15 minutes thawed and 20 minutes frozen. Yield: dinnerKeto Lasagna With Meatza Layers
Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Ingredients
Instructions
Place ground beef in a large platter or large bowl and mix in seasoning. Sprinkle parmesan and beaten egg yolk. Mix well.
Line two 9×13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon.
In a preheated oven of 450°F, bake ground beef for 7 to 12 minutes or just until browned. Drain oil and slice to fit lasagna container.
Lasagna Procedure :
In a bowl with marinara sauce, add parmesan, reserved mixed seasoning (from meatza ingredients) and mix well. Set aside.
In another bowl with beaten egg, fold in ricotta. Set aside.
In a skillet, heat olive oil and spinach until wilted. Season spinach with onion powder, garlic powder and black pepper.
Assemble lasagna. Pour 2 to 3 tablespoon marinara sauce to an 8×8 baking pan. Top with meatza slices, spread more marinara sauce. Add all sautéed spinach and spread ricotta mixture on top. Cover with half of mozzarella cheese. Repeat with remaining ingredients, with mozzarella at the top most part.
In a preheated oven of 400°F, bake for 15 minutes or until cheese is melted and slightly golden.
Enjoy!!!Notes
Nutrition Information:
Yield:
9 Serving Size:
1
Amount Per Serving: Calories: 301Total Fat: 16gSaturated Fat: 8gCholesterol: 154mgSodium: 434mgCarbohydrates: 3gFiber: 1gProtein: 33g
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