I make this Keto lasagna during weeknight when I don’t have a lot of time to cook or prep. Plus this Keto lasagna recipe is freezer meal too!!! So make up two! Cook one now and freeze the other one for later.
In this video, I make a ground beef red sauce but you could sub for chicken or steak if you have those leftover meats on hand. I also use ricotta cheese but click here if you want a Keto lasagna recipe that uses a traditional white sauce, I’m not a fan of using strips of zucchini in my Keto lasagna. But using chicken slices, it has the texture and taste of real noodles once you bake it!
EASY KETO LASAGNA
¾ pound of sliced chicken (from the deli counter)
1 pound of ground beef
½ jar of Rao’s Marinara Sauce
10 tablespoons of Whole Milk Ricotta cheese
3 cups shredded mozzarella cheese
Brown the ground beef in a skillet over medium high heat. Season with salt & pepper. Add additional seasoning like basil, garlic powder, oregano if you want.
Once the meat is cooked, add in ½ jar of Rao’s Marinara Sauce (which is about 2 cups). Stir to combine and let simmer on low for 5 minutes. Remove from heat.
In a casserole dish, spread a small amount of red sauce on the bottom. Add a layer of chicken slices. Followed by another layer of red sauce. Top with 5 dollops of ricotta cheese and ¼ of the mozzarella cheese. Repeat the layers 2-3 times. End the layers with red sauce and then remaining mozzarella cheese.
Bake in the oven at 400 for 15 minutes or until cheese is bubbly on top.
MACROS per serving
Fat: 26 g
Net Carbs: 4 g
Protein: 34 g