Easy protein noodle low-carb lasagna

Easy protein noodle low-carb lasagna

When is chicken a noodle? When it is 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.

Easy protein noodle low-carb lasagna

When is chicken a noodle? When it is 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
12 servingservings

Ingredients

  • 1 lb 450 g italian sausage
  • ¾ lb 325 g ground beef
  • ½ ½ yellow onionyellow onions
  • 2 2 garlic clove mincedgarlic cloves minced
  • 24 oz. 700 g unsweetened marinara sauce
  • 16 oz. 450 g ricotta cheese
  • 1 1 eggeggs
  • ½ tsp ½ tsp sea salt
  • ¾ lb 325 g mozzarella cheese, sliced
  • ¾ cup 175 ml parmesan cheese
  • ½ lb 225 g sliced deli chicken breast

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat oven to 425°F (225°C).
  2. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until browned. Stir in marinara sauce.
  3. In a mixing bowl, combine ricotta cheese with egg and salt.
  4. To assemble, spread 1½ cups of meat sauce in the bottom of a 9 × 13-inch baking dish. Arrange chicken breast slices over the meat sauce.
  5. Spread with one half of the ricotta-cheese mixture. Top with a third of mozzarella-cheese slices.
  6. Spoon 1½ cups of meat sauce over the mozzarella, and sprinkle with ¼ cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
  7. 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) 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.

More recipes from Maria Emmerich

You might also like

26 comments

  1. Roxanne
    Do you mean 1.5 CUPS of marinara sauce? I've never seen sauce measured in pounds before! Thanks!
  2. Matt
    Roxanne: This recipe listed on her website just says "1 jar no sugar added marinara sauce"
  3. BobM
    Here are more comments on the recipe:

    http://www.wheatbellyblog.com/2013/04/maria-emmerichs-protein-noodle-...

    I may give this a try. I never thought of using chicken lunch meat/deli meat for noodles.

  4. steph
    Most jars of marinara sauce are 24 ounce containers.
  5. LaryL
    But jars of sauce are usually measured in fluid ounces, not by weight.
  6. William
    Difficult to find no sugar marinara sauce. Had to improvise by putting can of whole tomatoes with spices in blender. The lasagna was absolutely delicious. 3 grams of sugar per serving in can of whole tomatoes versus twice the amount found in jarred off the shelf marinara sauce.
  7. Debra
    The Classico brand of spaghetti sauces have a no sugar Spicy Red Pepper and Spicy Tomato and Basil that work really well in the recipe. They do have a Marinara with Plum Tomatoes..., but that DOES have added sugar.
  8. Lissa
    I use puréed tomatoes and season it up a bit. It is very low carb.
  9. JKH
    The measurements are'nt easy on the recipies.
  10. Bo
    Garlic is mentioned in a step in the instructions, but it is not shown in the ingredient list so I didn't pick any up when I was at the grocery store. I had some jarred garlic but wasn't sure how much to use -- I improvised, but I don't think I used enough because there was no garlic flavor. Would love if you could add the recommended garlic amounts to the ingredient list.
  11. Karen
    Wondering if the Parmesan cheese should be grated or shredded?
  12. Karen
    And also...not enough mozzarella for the top, so might need a bit more or am I missing something? Hoping it come out looking like the photo...Hahahaa!
  13. Rhoda
    Please use european measurements too. Many of the products used are not used over here!
    Reply: #14
  14. Peter Biörck Team Diet Doctor
    Hi Rhoda!

    You can choose between "us" and "metric", look below "Ingredients".

    Please use european measurements too. Many of the products used are not used over here!

  15. Kimberley
    do you layer the chicken on each layer just like you would with the noodles? I am assuming so but just thought I would check.
  16. 1 comment removed
  17. Ann
    Make your own Marinara Sauce easy peasy, make a large pot and freeze in bags of recipe measurement ready to use :) Sugar - use Stevia / Xyilitol (from Plants)
  18. Debbie
    I made this for dinner tonight. Added a little Italian seasoning in place of garlic. It was scrumptious! My husband and i have been doing low carb for 3 months and have been missing pasta. This is a great substitute!
  19. Robin
    Great recipe!! Easy to make and delicious! Served with a nice green salad in the side...yum! Can someone help me understand the grams per serving? This seems like a very low carb meal to - maybe 3 or 4 grams max?
  20. Christine
    I made this for the first time, a bit messy but sooooo tasty. Where I live I couldn't find ricotta so substituted cottage cheese. Not sure about all the weights though as we are totally metric (in Spain), sometimes difficult to compare .
  21. Lyn Evans
    Amazon has sugar free marinara.
  22. Angela
    Raos marinara =5 carbs in a 1/2 cup. 24 oz jar perfect for this recipe!
  23. Annie
    This is THE best lasagna ever! You won't see the difference chicken deli vs wheat pasta. Very very good recipe for our family.
  24. Emily
    I love the recipe! My kids love it and don’t have to worry about gluten issues!
  25. Marion
    This didn’t really seem to fit in a 9X13 pan - there was barely one layer and I follow the directions exactly. Next time maybe I will use a 7X11 Pyrex pan. Maybe I did something wrong?
  26. Kari
    Delicious and so so filling! I accidentally used a 9x9 pan and it did bubble over a little, but I think a 9x13 might be too big. Will definitely make again.
  27. Carolyn
    Very Fatty. I have had my gall bladder removed so I have to be very careful.

Leave a reply

Reply to comment #0 by