Easy protein noodle low-carb lasagna

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.

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
12 servingservings

Ingredients

  • 2 tbsp 2 tbsp olive oil
  • ½ ½ 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
  • 4¼ cups 1 liter unsweetened marinara sauce
  • 2 cups 475 ml (500 g) ricotta cheese
  • 1 1 eggeggs
  • ½ tsp ½ tsp sea salt
  • 8 oz. 225 g sliced deli chicken breast
  • 12 oz. 350 g (750 ml) fresh mozzarella cheese, sliced
  • 1½ cups 350 ml (125 g) shredded Parmesan cheese

Instructions

Instructions are for 12 servings. Please modify as needed.

  1. Preheat oven to 425°F (220°C).
  2. Warm the olive oil in a Dutch oven, over medium heat. Add the onion and garlic, and cook until slightly tender and fragrant.
  3. Add the sausage and ground beef, and cook until the meat is browned. Stir in marinara sauce, and simmer over medium-low heat.
  4. In a mixing bowl, combine the ricotta cheese with egg and salt.
  5. 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.
  6. Repeat the layers until you have used up all the ingredients, finishing with a final layer of 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 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)

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66 comments

  1. Maattie
    This is a great recipe! My family, including small children love it. I have made it 4 times now and it is becoming a regular. I have used homemade marinara and Rao's bottled sauce. I have also used sliced mozzarella and grated mozzarella and they both work fine. I usually use breakfast sausage ( ground pork with some seasonings). It is good with ground beef and ground bison. This is a flexible recipe!
    It freezes well, too.
  2. me
    not so sure that an untended oven is a good recommendation
    Reply: #68
  3. Roger
    Seems like a bit much on the amount of meat.
  4. Martha
    Hi
    Can you tell me either in cups or grams what a serving size is?
    Thanks
    Reply: #55
  5. Kristin Parker Team Diet Doctor

    Hi
    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.

  6. 1 comment removed
  7. Sue
    Yes although we can convert between US and Metric, this does not solve the problem of differences between countries and cultures. For example I am in U.K. and I had never heard of a Dutch Oven and always thought Italian sausage was salami. However looking on google, a Dutch Oven is simply a heavy lidded casserole dish suitable for using on the hob, and Italian sausage is a pork sausage with extra spices in it. I have not checked the rest of the comments if someone has asked the same questions! 😁
  8. cheryl
    Can I swap out ricotta cheese for cottage cheese, I'm not big fan ricotta cheese.
    Reply: #59
  9. Kristin Parker Team Diet Doctor

    Can I swap out ricotta cheese for cottage cheese, I'm not big fan ricotta cheese.

    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.

  10. Tanya
    Can DD, some time in the future use total carbs in stead of net carbs. Some people are very strict with their carb count and to ensure they don't go over their carb count, would prefer to use total amounts.

    Thanks,

    Reply: #61
  11. Kristin Parker Team Diet Doctor

    Can DD, some time in the future use total carbs in stead of net carbs. Some people are very strict with their carb count and to ensure they don't go over their carb count, would prefer to use total amounts.
    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.

  12. Angela
    I recommend low sodium deli meats. I think it's just too salty and I used zero salt. My sauce didn't have any either.
  13. Alice
    It would be very helpful to me if the carbs and fiber were posted in the ingredients listing. I do not use all the ingredients in most of the recipes. Also, I would like to see streamlined recipes where we could enter food items that are and are not to our liking.
  14. Cindy
    An amazing dish! It has become one of our family’s favourite dishes for special celebrations. Can be a little salty, but adjust to your liking.
  15. Lyndon
    I made this recipe yesterday and it's delicious 😋. Best low carb lasagna I've ever tried. It was fun to make too. Definitely recommend to everyone!!! Thanks for sharing the recipe!!!
  16. Cyndy
    I have tried many different low carb lasagna recipes and this is absolutely the best!
    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!
  17. Jean
    I don't understand the "repeat layers" instruction in step 7. Does that mean right from the beginning including the chicken slices and ricotta, or just the ingredients in step 7? Can't wait to make this. Thanks!
  18. Ali
    The oven doesn't get switched on - they just mean leave the frozen lasagne in the (off) oven for the day, then when you get home it will be defrosted and ready for the oven to go on. In warm climates I think you're better off defrosting in the fridge!
  19. Lisa
    I am a beginner chef so I multiply Maria's prep times by 10. Her lasagna is fabulous and well worth my time and effort. Super Yummy!!
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