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That recipe of low carb lasagna is so that we can continue to stay focused when we promise to eat really right in our low carb diet, prioritizing real food.
Even though we know how to eat and what to eat, the rush of life and accommodations make us forget about real, home-made, quality food. Let's introduce you to recipe of low lasagna carb, To try to make life easier, avoiding calling for pizza delivery when you get home after a 10-hour marathon of work + supermarket queue + gym seems like a reasonable thing to do. But it only seems like it, because when you stop and think about the quality of the things you are consuming, you see that it is not worth it at all!
Low carb lasagna recipe | Ingredients Meat sauce
- 500 grams – 80/20 Ground beef
- 500 grams – Tuscan sausage
- 1 – Small onion (chopped)
- 3-4 – garlic (chopped)
- 340 grams of tomato sauce
Low carb lasagna recipe | Pasta
- 4 – Eggs
- 250 grams cream cheese
- 1/2 cup – parmesan cheese
- 2 1/2 -cups Mozzarella Cheese
- 1 teaspoon – Italian seasoning
- 1 teaspoon – granulated garlic
- 1 teaspoon – granulated onion
- Cheese filling
- 1/2 cup full-fat ricotta cheese
- 1 1/2 cups mozzarella cheese
- 1/4 cup – Parmesan cheese
Low Carb Lasagna Recipe | Instructions
Meat sauce
Sauté ground beef and sausage over medium/high heat and drain off excess fat.
Add the onion and garlic and sauté for 2-3 minutes.
Add sauce and a little water if needed.
Bring to a boil, reduce heat and simmer for 1-2 hours.
Mass
In a large bowl, combine eggs, cream cheese, Italian seasoning, garlic, and onion.
Mix with a hand mixer for 1-2 minutes or until smooth.
Fold in mozzarella and parmesan cheese until well combined.
Spread into an even layer on a cookie sheet (or any non-stick baking sheet) lined with a silicone mat.
Bake in a preheated oven at 200º for 25-30 minutes or until golden brown.
Let cool completely for 20 minutes.
Using a pizza cutter cut the noodles in half and then into 1.5-2 inch thick strips.
Build the Recipe Low carb lasagna
Pour 1/4 of the meat sauce into the bottom of an 8×10 casserole dish.
Followed by a layer of pasta, 1/4 cup ricotta cheese and 1/2 cup mozzarella cheese.
Repeat this process 1 more time starting with the noodles.
After the mozzarella cheese is added to the second layer, top with another 1/4 of the sauce.
Then top with the noodles and the remaining sauce.
Bake in a preheated 200º oven uncovered for 35-45 minutes or until bubbly.
Top with mozzarella cheese and remaining parmesan cheese and bake for another 15-20 minutes or until cheese is melted and golden.
Let it rest for 15 minutes before serving.
