Keto Spicy Lasagna

Keto-Spicy-Lasagna.jpg

Author: @Primalkitchenfoods

Recipe: Makes 12 servings

Nutrition info (per serving):
Calories: 291
Carbs: 11 grams
Fat: 19 grams
Protein: 18 grams


INGREDIENTS

  • 2 packages Palmini Lasagna Noodles
  • 1 Tbsp. Primal Kitchen Extra Virgin Olive Oil
  • 1 lb. lean grass-fed ground beef*
  • 1 jar Primal Kitchen Arrabbiata Sauce
  • 1 egg, beaten
  • 15 oz. whole milk ricotta cheese
  • 1/4 cup organic parsley, chopped
  • 2 1/2 cups whole milk mozzarella cheese, shredded
  • 1/2 cup parmesan cheese, grated

INSTRUCTIONS

Equipment:

13×9-inch heat-safe baking dish with a lid

How to:

1. Preheat oven to 350ºF
2. In a large skillet over medium-high heat, add Primal Kitchen Extra Virgin Olive Oil.
Add ground beef. Break up large chunks with a heat-safe spatula, stirring frequently, until browned.
3. Remove meat from skillet and place in a bowl. Add Arrabbiata Sauce to bowl and stir to combine with the meat. Set aside to cool a bit.
4. Meanwhile, combine egg, ricotta, parsley, 1 1/4 cups mozzarella cheese, and 1/4 cup parmesan cheese. Stir to combine.
5. Rinse hearts of palm lasagna noodles in a colander over the sink. Dry on clean kitchen towels.
6. Spread 1 cup meat sauce onto bottom of 13×9-inch baking dish sprayed with cooking spray; top with layers of lasagna noodles, 1/3 of the ricotta mixture, and 1 cup of the remaining meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce, and cheeses. Cover with lid.
7. Bake 1 hour or until heated through. Remove the lid of the dish after 45 minutes in the oven to bronze the cheese on top of the lasagna.
8. Remove from oven and let stand, partially covered, for 15 minutes before slicing.
9. Store any leftover lasagna in an airtight container in the refrigerator for up to 5 days. Freeze any extras by wrapping each slice of lasagna in parchment paper and storing in a resealable bag for up to 3 months.

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One comment

  • Helen Burkshire

    December 27, 2020 at 5:25 pm

    I made the lasagna last night & it was delicious. I added more of my own spices and some prosciutto but it will be a go-to recipe for me and my family. Thank you! I’ll post a photo on Facebook.

    Reply

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