Deconstructed Keto Lasagna Casserole

Not to be confused with my Zucchini Lasagna …

Let’s be real for a minute — my Keto Version of a Lasagna is worth it, but nobody really wants to slice zucchini into long noodles using a mandolin when you have “Zoodles” or easily just make your own with a spiralizer.

What I love about eating ketogenic is you can make it as easy and simple as you choose.  Just think about some of your favorite recipes and how you can make them as complex or as quick as possible.

Yes, this can just be 5 ingredients … or you can be like me and add more — green pepper, onion, mushroom, and spinach would work … dare I say pepperoni, bacon, and sausage!

Hopefully you’ll feel inspired …

Ingredients - Deconstructed Keto Lasagna Casserole
Ingredients – Deconstructed Keto Lasagna Casserole

Ingredients

  • 1 pound 80/20 Ground Beef
  • 10 oz Whole Milk Ricotta
  • 1 cup Rao’s Marinara Sauce
  • 1 cup Mozzarella Cheese, shredded
  • 1 Large Zucchini, spiralzed
    (Zucchini Noodles)
  • Your choices of spices

Directions

  1. Preheat oven to 350 degrees.
  2. Brown ground beef and add marinara sauce.
  3. Halfway through cooking the beef, you can add other vegetables.
  4. Layer into a baking dish:
    • “Meat Sauce”
    • Zucchini Noodles
    • Ricotta
    • “Meat Sauce”
    • Zucchini Noodles
    • Ricotta
    • Mozzarella
  5. Cover with foil and bake for 30 minutes.
  6. Remove foil and broil until browned.

Nutrition Facts

Nutrition Facts - Deconstructed Keto Lasagna Casserole
Nutrition Facts – Deconstructed Keto Lasagna Casserole
  • Total Servings:  8
  • Serving Size:  1
  • Total Carbs:  4.2
  • Net Carbs:  3.5g
  • Fat:  17.3g
  • Protein:  15.6g

🍂  New Seasonal Food Hacks:
Low-Carb Fall Favorites

Additional Recipes:

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