KETO LASAGNA with CARNIVORE PASTA
Recipe Crush!! From @ketovore_farmgirl please check out her incredible account on IG!
How amazing does this look?! Lasagna was one of my favorite meals as a kid!
Transitioning to a meat-based lifestyle, the traditional Italian dishes like lasagna & pasta cause tons of gut issues for me, personally.
Blessed to have talented friends creating nourishing, low carb, carnivore friendly alternative recipes that are delicious!
Recipe from Allyson’s YouTube. Check out her video!
Swipe for Recipe Slides! You can save these on Instagram Here!
PASTA INGREDIENTS:
- 6 Egg Yolks
- 2/3 cup Cream
- 1 1/2 cup Shredded Italian Cheese Blend
- 1/2 cup Grated Parmesan
- 1 Tbsp Egg White Powder
- 1/2 cup Bone Broth or Water
- 2 Tbsp Gelatin
PASTA DIRECTIONS:
1. Sprinkle gelatin over bone broth, stir to combine & set aside.
2. Mix the egg white powder into the shredded cheese. Add egg yolks, cream, shredded cheese & bloomed gelatin to the blender. Blend until combined.
3. Divide mixture onto 2 sheet pans lined with silicone baking mats. Spread evenly to about the size of your lasagna pan.
4. Bake at 350F for 20 minutes. Allow to cool slightly, then trim to fit your lasagna pan & set aside.
LASAGNA INGREDIENTS:
- 2 lbs Ground Beef
- 1 Medium Onion, diced
- 4 cloves Garlic, minced
- 16oz Whole Milk Ricotta Cheese
- 16oz Whole Milk Mozzarella Cheese, grated
**Shredded Italian Cheese to taste if you like a cheesy lasagna.
- 1/2 cup Grated Parmesan, divided
- 1 14.5oz can Diced Tomatoes, drained
- 2 25oz jars Marinara Sauce, no sugar added
- 2 tsp Italian Seasoning
- 1/2 tsp Red Chile Flakes
- 1 Large Egg
- Redmond Real Salt
- Freshly Ground Pepper
LASAGNA DIRECTIONS:
1. Heat about a tablespoon of fat to a sauté pan and add the onion. Cook until softened. Add the garlic and cook just until fragrant.
2. Add your ground beef, 2 tsp Italian seasoning, 1/2 tsp chile flakes, Real Salt and freshly ground pepper to taste.
3. Once the ground beef has browned, add the 2 jars of marinara sauce. Cook 5-10 minutes to allow the flavors to meld.
4. While the sauce cooks, add your ricotta cheese, egg, 1/4 cup grated parmesan to a bowl. Mix to combine and add some freshly ground black pepper. Set aside.
LASAGNA ASSEMBLY:
1. Grease an 8 1/2 x11″ baking dish. Spread 1 1/2 cups of the meat sauce on the bottom.
2. Place a trimmed pasta sheet on top. Spread 1/2 of the ricotta mixture over the pasta sheet. Top with half of the well drained, diced tomatoes.
3. Sprinkle with some of the grated mozzarella. Add half the remaining meat sauce and sprinkle with the Italian cheese blend and parmesan.
4. Add the pasta sheets, gently pressing down. Spread the remaining ricotta. Top with the remaining drained, diced tomatoes.
5. Sprinkle with mozzarella and top with the remaining meat sauce, then the rest of the mozzarella, some Italian cheese blend and parmesan.
6. Grease a sheet of foil and wrap tightly. Bake at 375F for 30 minutes. Remove the foil, bake an additional 30 minutes uncovered.
7. Allow the lasagna to cool 15 minutes before cutting.
*The amount of cheese in this recipe is up to you. I like it cheesy so I use a lot. Feel free to add less or more to your tastes.
Allyson’s YouTube Video Link
