Keto Lasagna
Description
You won't miss the noodles in this keto lasagna casserole. I use a good-quality marinara with lots of seasonings for a great weeknight dinner.
Ingredients
•
1 pound lean ground beef
•
1/2 teaspoon salt
•
1/2 teaspoon ground black pepper
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1 tablespoon avocado oil
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1/2 cup minced onion
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1 teaspoon minced garlic
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1 1/2 cups marinara sauce
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1/2 cup ricotta cheese, drained
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1/2 cup shredded Parmesan cheese
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1 1/2 cups shredded mozzarella cheese
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1 large egg
Directions
1
Preheat the oven to 400 degrees F (200 degrees C).
2
Add ground beef to a skillet and season with salt and pepper. Cook and stir beef over medium-high heat until browned and crumbled, about 10 minutes. Remove to a strainer and set aside.
3
Pour oil into the same skillet and heat over medium heat. Add onion and cook until soft and translucent, 4 to 5 minutes. Add garlic and cook until fragrant, about 30 seconds.
4
Return beef to the skillet. Pour in marinara sauce, mix to combine, and turn off heat.
5
Mix ricotta cheese, Parmesan cheese, 1/2 cup mozzarella cheese, and egg together in a bowl.
6
Place meat mixture in an 8x8-inch oven-safe casserole dish. Spread cheese mixture over meat and sprinkle with remaining 1 cup mozzarella cheese.
7
Bake in the preheated oven until casserole is golden brown and cheese is melted, 20 to 25 minutes. Let rest 10 minutes before serving