Low-Carb Lasagna

This delicious Low-Carb Lasagna dish is animal-based, full of protein and healthy fats. Animal-based protein is the healthiest way to bring in all the amino acids you need to reach optimal health. In this lasagna recipe, I use an egg-based mixture to create the low-carb noodle sheets, keeping the carb count very low, which will regulate blood glucose levels. High blood glucose levels lead to a host of health issues, including metabolic dysfunction. Eating a low-carb to zero-carb diet supports us in mobilizing stored fat to be then used as an efficient energy source instead of glucose, helping you to lose weight. The healthy fats, along with the protein, will keep you satiated for hours. Animal-based foods contain nutrients that are already packaged in their bioavailable form so that your body doesn’t have to do the extra work converting them like in plant-based foods. This ensures that you are obtaining over 60% of the nutrition supplied to your body. It’s a tasty low-carb, comfort food option.

Makes 4 servings

Ingredients

  • 1 1/2 pound ground lean beef (I use 90/10 and you can mix with pork sausage for more flavor)

  • 10 oz. ricotta cheese (I use Buf grass-fed water buffalo cheese)

  • 7 oz. fresh mozzarella cheese (I use Buf grass-fed water buffalo mozzarella)

  • 3 T. grated parmesan

  • 6 eggs

  • 1/2 c. sugar-free marinara sauce

  • sea salt

    Directions

  • Preheat oven to 350 degrees.

  • Line a large, or two smaller, sheet pans with parchment paper.

  • Add the eggs, parmesan, 6 oz. of the ricotta, and a pinch of sea salt to a blender and puree.

  • Pour the egg mixture onto the sheet pans, spreading out to make a large rectangle (it’ll be thin).

  • Bake for 7-8 minutes.

  • Remove from the oven and let rest.

  • In a medium saute pan, brown the ground beef.

  • Once cooked through, add the marinara sauce and coat the beef.

  • Remove from heat.

  • Place a dollop of marinara sauce on the bottom of an 8x8 casserole dish.

  • Add 1/3 of the beef mixture.

  • Sprinkle on 1/3 of the remaining ricotta cheese.

  • Using a sharp knife, divide the egg sheet into 3 parts.

  • Place one part of the egg sheet over the first layer (feel free to cut pieces to fit well and cover the entire surface).

  • Repeat the layers two more times.

  • Place the sliced fresh mozzarella on top.

  • Bake for 35 minutes, or until lightly browned.

  • You can also place under the broiler for the final minute.

Note: If you’re dairy free, you can easily substitute in your favorite brands.

ProteinsKristin Smithgluten free, keto, low carb, grain-free, paleo, carnivore