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.
I’ve been eating a lot less dairy these days. I did go a couple months without any, but gave in over the holidays. I’m blaming the low carb tiramisu.
Another one of my weaknesses is cheese. The alternatives aren’t that great so you really need the real thing.
In addition to tiramisu, another recipe that’s impossible to make without dairy is keto lasagna. And I have several varieties to choose from.
I haven’t made the pumpkin lasagna in a while. But, I really love that it uses pumpkin instead of tomato. It’s a nice change from the regular low carb marinara sauce.
Another thing I like about that lasagna recipe is that it uses meatza in place of pasta noodles. If you aren’t familiar with the term, it’s just another name for meat crust.
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.
The skillet lasagna recipe from the Ketogenic Cooking cookbook uses thin slices of deli meat as a layer. That’s a simple option too.
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.
To get the right thickness for the meatza, you’ll want to bake them in two 9×13 baking pans or a large sheet pan.
Most keto lasagna recipes add the parmesan cheese in with the ricotta and egg. But, I decided to mix it into the low carb marinara sauce instead.
The casserole fits perfectly in an 8×8-inch pan which isn’t a huge size. And, it can be easily sliced into 9 pieces.
You can prepare the lasagna in advance and put it in the freezer. Then, you’ll just need to bake it when ready to serve.
Another idea is to divide the keto lasagna between two loaf pans. That way, you can bake one now and save the other for later.
When it comes to lasagna, my family always eats it up. They especially like this meatza version as it doesn’t try to sneak in any veggies.
What’s your favorite way to make a low carb lasagna?
Video showing how to make this low carb lasagna
Keto Lasagna with Meatza Layers Recipe
A low carb lasagna for meat lovers! Rather than try to sneak in a vegetable for the pasta layer, meatza slices are used in this keto friendly casserole.
MEATZA INGREDIENTS :
- 2 Pounds Ground Lean Beef
- 1 Egg yolk beaten
- ½ Cup Parmesan
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Onion Powder
- 2 Teaspoon Ground Sage
- 1 Teaspoon Ground Oregano
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Chili Powder more or less depending on your heat tolerance
- Salt and Ground Black Pepper to taste
LASAGNA INGREDIENTS :
- 2 to 2 ½ Cups Marinara Sauce
- 10 Ounces Spinach
- 2 Egg yolks beaten
- 1 Cup Ricotta
- 2 Cups Freshly Grated Mozzarella Cheese
- ½ Cup Parmesan
- ¼ Teaspoon Onion Powder
- ¼ Teaspoon Garlic Powder
- ¼ Teaspoon Ground Black Pepper
- 1 Tablespoon Olive Oil
- Fresh Parsley for garnishing
In a small container, mix onion powder, garlic powder, sage, oregano, thyme and chili powder. Reserve ½ teaspoon for marinara sauce.
Place ground beef in a large platter or large bowl and mix in seasoning. Sprinkle parmesan and beaten egg yolk. Mix well.
Line two 9x13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon.
4) 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 :
1) In a bowl with marinara sauce, add parmesan, reserved mixed seasoning (from meatza ingredients) and mix well. Set aside.
2) In another bowl with beaten egg, fold in ricotta. Set aside.
3) In a skillet, heat olive oil and spinach until wilted. Season spinach with onion powder, garlic powder and black pepper.
4) Assemble lasagna. Pour 2 to 3 tablespoon marinara sauce to an 8x8 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.
5) In a preheated oven of 400°F, bake for 15 minutes or until cheese is melted and slightly golden.