Lasagna keto

My sister sent me a recipe for keto lasagna— easy and good.

I changed it up a bit not using as much cheese 

 

1 pound ground beef

1 pound pork sausage mild Italian 

3-4 eggs to make egg wraps ( or purchase them)

1 egg for mixing into the ricotta 

2.5 cups mozzarella 

2 cups low sugar marinara 

1/2 cup chopped onion

2 cloves garlic

15 ounces ricotta 

1 teaspoon Italian seasoning 

S and p

Preheat oven 350F

Brown both beef and pork in a large skillet with the onion adding garlic at the last minute or two of the sautéing.

Make your egg wraps as the meat is cooking ( google recipe- I used whole eggs- one egg for each wrap). Or buy them.

In a bowl mix 1 raw egg with the ricotta adding 1 teaspoon Italian seasoning, ( and 1/2 teaspoon black pepper if desired)and a teaspoon salt

In 13x9 inch baking pan place half the meat. Place 1/2 of the wraps spread as evenly as you can— you can make strips of them or whatever.  Cover with 1/2 the ricotta mixture, top with 1/2 the mozzarella.

Next place the rest of the meat, the egg wrap layer, the ricotta and then the mozzarella.

Bake 20 minutes then up the oven to 425 letting the top brown— about 5 more minutes.

Makes about 8 servings