Low Carb Keto Meat & Veg Lasagna
This meat, vegetable, cheese and noodle lasagna dish is a fabulous Keto meal, full of nutrients, high quality fats, and some protein. The lasagna noodles are made as a Keto-friendly pasta noodle that is perfect for the noodle layer – See recipe here.
Layered to taste-perfection, the blend of flavors is a big hit to serve up for dinner.
Even leftovers are great because all the flavors have absorbed a little more!
- 1 lb Ground beef, organic
- 2 cups Tomato sauce (16 oz)
- 1/2 can Crushed tomatoes (can use whole 8 oz can)
- 2 TB Tomato paste
- 1/8 cup White cooking wine (optional)
- 1/2 cup Shredded cheddar cheese
- pinch of: Garlic powder, onion powder, Italian seasoning, salt, pepper
- 15 oz Ricotta cheese
- 8 oz Feta cheese
- 1/2 cup Shredded cheddar cheese (optional)
- 1 cup Shredded mozzarella cheese
- 1 cup Parmesan cheese
- 2 Eggs
- 1 Zucchini, peeled slices
- 1/2 Eggplant, cut slices
- 1 cup Fresh spinach
- 1 cup Mozzarella cheese
Cook ground beef with seasonings on stovetop until meat is browned (cooked). Leave meat juices in pan and add tomato sauce, crushed tomatoes, tomato paste. Stir up, then add the cheese. Simmer with lid :30 minutes.
Prepare cheese mix while meat is simmering - add all cheese mix ingredients in a bowl and stir. Then set aside.
Prepare vegetables - peel zucchini skin and then peel zucchini "noodle" slices. Cut eggplant into thin slices.
Prepare the Keto noodles (see recipe link in post above). Let cool, then slice into lasagna noodle thickness.
Layering: 1) meat sauce 2) lasagna noodles 3) cheese mix 4) vegetables 5) noodles 6) meat mix 7) cheese mix. (The layering is more of a recommendation and you can layer as you wish, however bottom layer should start with meat mix and end with cheese mix)
Top with final layer of mozzarella cheese. Bake in preheated oven 350 for 30 minutes.