May 22 2017 recipe by Maria Emmerich![Maria Emmerich]()
, photo by Emma Shevtzoff![Emma Shevtzoff]()
, nutritional review by Franziska Spritzler, RD, CDE![Franziska Spritzler, RD, CDE]()
in Recipes, Dinner, Meal
, photo by Emma Shevtzoff
, nutritional review by Franziska Spritzler, RD, CDE
in Recipes, Dinner, Meal 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 turkey
- 2 cups (1 lb) 475 ml (500 g) ricotta cheese
- 4¼ cups 1 liter unsweetened marinara sauce
- 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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www.dietdoctor.com
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. 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)
Keto recipes
Keto meals
Breakfasts
Keto bread
Keto desserts
Keto chicken
Ground beef
Pizza
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.
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!
(So much yum....so little room in my tum!!)
Thank you for sharing your feedback!
This is one of my favorites, too! Glad you love it!