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 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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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 for 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)
74 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!
The recipe calls for sliced deli chicken breast, which is already cooked.
Glad the tweaks worked out well for you! Lasagna tends to be pretty forgiving like that.
When it charges users for membership, Team Diet Doctor recipe "experts" should consider the health impact of their recipes. Many times they don't, as evidenced by substituting a deli product for lasagna noodles. The Team Diet Doctor, Kristin Parker, didn't even point out that cottage cheese would increase the Sodium count so much that it would approach the daily 2,300 mg limit. She only mentioned the carb count would change. Sodium is much more critical for blood pressure and heart disease.
I am surprised that Diet Doctor didn't use sliced Zucchini or par-boiled/cold water bath Kale for the deli meat or pasta noodles. For that, I find Diet Doctor lax in putting people's health at the forefront of its website. Weight loss is imperative, but using foods in recipes that can increase blood pressure or exacerbate heart disease is reckless in my eyes. Diet Doctor should have doctors review the role their recipes play in a person’s health.
Hi, Laura! Most people actually don't get enough sodium! When following a keto or low-carb way of eating, most people feel best with 3-7 grams of sodium per day. (That's 3,000 to 7,000 mg!) Here's our guide to salt for more information. https://www.dietdoctor.com/low-carb/salt-guide