Easy protein noodle low-carb lasagna
When is chicken a noodle? When it's deli meat, thinly sliced and layered like pasta into this inspired take on low-carb lasagna. The requisite flavors of sausage, onion, and marinara, stacked together with the cheesy blend of ricotta, mozzarella, and parmesan, make dinner a literal melting pot of Italian inspiration.
USMetric
servingservings
Ingredients
- 2 tbsp 2 tbsp olive oil
- ½ (2 oz.) ½ (55 g) yellow onion, choppedyellow onions, chopped
- 2 2 garlic clove, mincedgarlic cloves, minced
- 12 oz. 350 g fresh italian sausage
- 12 oz. 350 g ground beef or ground beef
- 4¼ cups 1 liter unsweetened marinara sauce
- 2 cups (1 lb) 475 ml (500 g) ricotta cheese
- 1 1 eggeggs
- ½ tsp ½ tsp sea salt
- 8 oz. 230 g sliced deli chicken breast
- 12 oz. (3 cups) 350 g (750 ml) fresh mozzarella cheese, sliced
- 1½ cups (4 oz.) 350 ml (120 g) shredded Parmesan cheese
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Making low carb simple
Instructions
- Preheat oven to 425°F (220°C).
- Warm the olive oil in a Dutch oven, over medium heat. Add the onion and garlic, and cook until slightly tender and fragrant.
- Add the sausage and ground beef, and cook until the meat is browned. Stir in marinara sauce, and simmer over medium-low heat.
- In a mixing bowl, combine the ricotta cheese with egg and salt.
- To assemble, spread half of the meat sauce in the bottom of a 9 × 13" (20 x 30 cm) baking dish. Follow with layers of chicken breast slices, ricotta mixture, mozzarella-cheese slices, and parmesan.
- Repeat the layers until you have used up all the ingredients, finishing with a final layer of mozzarella and Parmesan cheese.
- Cover with foil. To prevent sticking, either spray foil with cooking spray or make sure the foil does not touch the cheese. Bake for 25 minutes. Remove foil and bake an additional 25 minutes. Let cool for 15 minutes before serving.
Tip!
Make a double batch and pop one in the freezer. When you are ready for an easy weeknight meal, just pop the frozen lasagna in the oven before you leave for work. Set your oven to fire-up (~300°F or 150°C) about an hour before you get home. What a relaxing and super tasty end to the day!
This recipe is part of a collaboration with Maria Emmerich, a best-selling American cookbook author. Check out her website for more keto inspiration and recipes.
Recommended special equipment
- Baking dish 9 × 13" (20 x 30 cm)
Meals
Breakfasts
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Dairy free
Vegetarian
Bread
Only keto
66 comments
It freezes well, too.
Can you tell me either in cups or grams what a serving size is?
Thanks
That is going to vary from kitchen to kitchen as your oven may cook the ingredients down/reduce the volume or weight more than what may happen in other kitchens. All of our recipes list the number of servings, which you can adjust as well.
We have not tested this recipe with cottage cheese, but it may work. Please pay attention to the nutrition label as it will change the carb count.
Thanks,
Thank you for your feedback, I have passed it on to the Recipes team. All of our nutrition information lists the fiber under the net carbs which you can add together to check the total carb count for that recipe.
I held off making this because I was nervous about using lunch meat in lasagna thinking you would really notice it, but I am glad to say that it is not noticeable at all!
I have since made this many times and even those who are not low carb love it!