It tastes like lasagna from our carb days without all the guilt. Sooooo good! And I’m sure you could make this in a regular pan but I love edge pieces and portion control, so I used two brownie pans. It made 24 individual lasagnas that came out to 2 net carbs each. 🙌🏼 Here is what I did:
▪️Cooked and drained one pound ground beef. I mixed in about one jar of @raoshomemade
Marinara Sauce. In a separate bowl, I combined ricotta, egg, and a few dashes of @daksspices
Italian Blast. I opened a second jar of Rao’s and added about spoonful to the bottom of each square on both pans and then just moved the pans around to spread the sauce out. (For the macros at the bottom, I used a jar and a half in all). I then cut out small squares of @cutdacarb
and added them on top of the sauce. Then I layered ricotta mixture, meat sauce, so on. I only did two layers of @cutdacarb
per square (I used two sheets total for 24 squares). I covered with foil and baked at 350 for 15 minutes. Then I removed foil and added mozzarella and a little bit of Parmesan (the good stuff...not the kind in a jar) and put back in oven, uncovered, for another 10 minutes.
▪️Confession: We didn’t wait long enough the first time. They just smelled too good! 😂 But they stay together so well if you let them cool for a few minutes.
▪️Macros per square: 120.5 calories, 10.25 fat, 2 net carb, 6.6 protein
#lowcarbrecipes #lowcarblasagna #southernketo #ketorecipes #ketolasagna #ketodinner #ketoforbeginners #cutdacarb #keto #daksspices #raoshomemade #grassfedbeef #lchf #lchfdiet #iifym #intermittentfasting #weightlossjourney